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Soybean Lecithin

Soybean Lecithin

CAS Number: 8002-43-5

(E322)FORM: Liquid, Powder, GranuleViscosity ReductionOxidative StabilityLiquid Non-GMO IP

About Soybean Lecithin

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. Soyb...

Soybean Lecithin Specifications

CAS Number
8002-43-5
InChI
26197
Color
Amber
Appearance (Liquid Non-GMO IP)
Viscous Syrup
Odour
Typical Predominantly Soya
Taste/Flavor
Characteristics Of Soya Beans
Allergen Hazard (Critical)
Derived from Soy, requires mandatory labelling as a major food allergen. However, highly purified grades (e.g., deoiled) contain minimal allergenic protein
Physical Hazard (Liquid)
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
Fire
Class B fire risk (flammable oil): use foam or dry chemical extinguishers

Multi-Functional Emulsifier & Surface-Active Agent

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

Viscosity Reduction & Release Agent

(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)

Preventing Oxidation and Maintaining Viscosity

Store in a cool, dry, dark place away from direct heat and light

Detail 2

Liquid lecithin is prone to oxidation (rancidity) due to unsaturated fatty acids

Detail 3

Storage under an inert gas (Nitrogen) or at 25°C temperatures below 25C is often recommended for bulk liquid

Detail 4

Deoiled/powdered lecithin should be kept tightly sealed as it is hygroscopic

Detail 5

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).

COA
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Soybean Lecithin FAQs

Minimum Order Quantity

25 kg (pilot) · 1 MT (commercial)

Lead Time

3 – 5 weeks ex-works

Incoterms

FOB · CIF

Packaging

20 L pails, 200 L HDPE drums, 1000 L IBC

Regional Availability

India · EU · Middle East · Southeast Asia

Documentation

SDS · COA · TDS available on request

Compliance & Quality

REACH registered*

GHS/SDS available

ISO 9001:2015 site*

RoHS compliant*

Global sourcing network

Consistent quality & reliability

End-to-end technical support

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