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Lecithin is a complex mixture of phospholipids, predominantly Phosphatidylcholine (PC), Phosphatidylethanolamine (PE), and Phosphatidylinositol (PI), Phosphatidylinositol & Phosphatidylserine. These phospholipids are the building blocks of life and are vital for healthy function of every cell membrane in the body. Soybean lecithine's functionality developed from its amphiphilic nature, having both hydrophilic (water-loving) and lipophilic (oil-loving) components. Soya lecithin has multi-functional Emulsifier & Surface-Active Agent application and with key functionalities like viscosity reduction & release agent apart from variable ranges of functional, nutritional and therapeutic properties. A vital multifunctional active substance used in manufacturing a variety of food products, Cosmetics, Pharmaceuticals, Healthcare and Animal feeds. We are the leading various Soybean lecithine supplier worldwide with different grades such as liquid, powder, granules forms ensuring comprehensive regulatory support & CoA traceability for various grades with global supply capability with reliable lead time.
Lecithin is a complex mixture of phospholipids, predominantly Phosphatidylcholine (PC), Phosphatidylethanolamine (PE), and Phosphatidylinositol (PI), Phosphatidylinositol & Phosphatidylserine. These phospholipids are the building blocks of life and are vital for healthy function of every cell membrane in the body. Soybean lecithine's functionality developed from its amphiphilic nature, having both hydrophilic (water-loving) and lipophilic (oil-loving) components. Soya lecithin has multi-functional Emulsifier & Surface-Active Agent application and with key functionalities like viscosity reduction & release agent apart from variable ranges of functional, nutritional and therapeutic properties....
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Food & Nutrition
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Food Ingredients
Emulsifiers
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Chemical Properties & Specifications
Derived from Soy, requires mandatory labelling as a major food allergen. However, highly purified grades (e.g., deoiled) contain minimal allergenic protein
Spilled liquid lecithin creates extremely slippery surfaces, posing a high risk of slips and falls; spills must be contained and cleaned immediately with absorbent materials
Class B fire risk (flammable oil): use foam or dry chemical extinguishers
Natural, label-friendly emulsifier and stabiliser, reducing interfacial tension between immiscible phases (oil and water)
Specific HLB value (Hydrophilic-Lipophilic Balance, typically 3-8) makes it effective for W/O (Water-in-Oil) and viscosity-reduction application
(Chocolate/Confectionery) Significantly reduces the Bingham yield stress and plastic viscosity of chocolate liquor, saving on expensive cocoa butter
(Bakery) Acts as a dough conditioner and anti-staling agent, improving loaf volume and crumb texture
(Margarine/Fats) stabilises the water-in-oil emulsion and reduces spattering during frying
(Instant Powders) Functions as a wetting agent/dispersant (instantising) to improve the solubility of fat-containing powders (e.g., milk powders)
Store in a cool, dry, dark place away from direct heat and light
Liquid lecithin is prone to oxidation (rancidity) due to unsaturated fatty acids
Storage under an inert gas (Nitrogen) or at 25°C temperatures below 25C is often recommended for bulk liquid
Deoiled/powdered lecithin should be kept tightly sealed as it is hygroscopic
Standard Soya Lecithin Liquid Non-GMO IP has minimum 24 months from the date of manufacture if retained in original packing away from direct sunlight, moisture and air. Recommended Storage at ambient temperature (16-32 ̊C).
Crude lecithin typically favors W/O systems (HLB~ 3.5 - 4.5). To increase the HLB for O/W systems (e.g., beverages, sauces), the lecithin is chemically or enzymatically modified (hydrolyzed). This process increases the proportion of polar components (like Lysophosphatidylcholine), raising the HLB to ~ 8 - 12.
In non-Newtonian systems like chocolate, lecithin's amphiphilic molecules adsorb onto the surface of solid particles (e.g., cocoa, sugar) in the fat phase. This shields the polar parts of the particles, minimizing particle-particle friction and agglomeration, which dramatically lowers the plastic viscosity (the energy required to make the fluid flow).
Due to the presence of unsaturated fatty acids, liquid lecithin is susceptible to oxidation, leading to off-flavors (rancidity). Measures include storage under inert nitrogen blanket, adding synergistic antioxidants (e.g., Tocopherols), and ensuring storage temperature is maintained as low as feasible.
Fluid Lecithin is the crude product, containing ~ 60 - 70% Phospholipids (PL) and 30 - 40% residual soybean oil. Deoiled Lecithin (powder/granules) has been extracted with a solvent (e.g., acetone) to achieve ≥ 95% PL content. Deoiled is used where higher emulsification power, less residual fat, and powder form are critical (e.g., instant mixes, dietary supplements).
