Soy Lecithin
Emulsifiers
Antioxidants
Nutritional Enhancers
8030-76-0
E322
Mixed phospholipids (approx. C₁₁H₂₂NO₈P primary PC)
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Soy Lecithin?
Soy lecithin is a naturally derived phospholipid mixture extracted from soybeans, which is widely utilized as an emulsifier and stabilizing agent in foods like chocolate, margarine, and baked goods.
How is Soy Lecithin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Clean, crack, and dehull raw soybeans. The soybean meats are then conditioned with heat. | Soybean quality is paramount. Control points include moisture content, foreign material levels, and verification of non-GMO status if required. |
| 2 | Flaking | Conditioned soybean meats are passed through rollers to create thin flakes. | Flake thickness is a critical parameter. Proper flaking ruptures the oil-bearing cells, maximizing the surface area for efficient solvent extraction. |
| 3 | Solvent Extraction | Wash the soy flakes with a food-grade solvent (typically hexane) to dissolve and extract the crude soybean oil. | Control of solvent-to-flake ratio, temperature, and extraction time. Monitoring residual oil in the spent flakes ensures extraction efficiency. |
| 4 | Desolventizing | The crude oil and solvent mixture (miscella) is heated under vacuum to evaporate and reclaim the solvent. | This step yields crude soybean oil containing phospholipids (lecithin). Complete solvent removal is a critical food safety and quality control point. |
| 5 | Degumming (Hydration) | Add a precise amount of water to the crude soybean oil and mix vigorously. | The phospholipids (lecithin) are hydratable. This step makes them absorb water and become insoluble in the oil. Control of water volume, temperature, and mixing time is essential. |
| 6 | Centrifugation | Spin the hydrated oil mixture at high speed in a centrifuge. | The heavier, water-logged lecithin gums separate from the lighter, degummed oil. Centrifuge speed and efficiency directly impact the purity and yield of the lecithin. |
| 7 | Drying | The separated wet lecithin gums are dried, typically under a high vacuum, to remove excess moisture. | Vacuum level and temperature are tightly controlled to prevent scorching and degradation of the product. The final moisture content (typically <1%) is a key specification. |
| 8 | Cooling & Standardization | Cool the now-fluid lecithin to a stable temperature. It may be standardized with soybean oil to meet viscosity specifications. | Controlled cooling rate prevents undesirable texture changes. Product is tested for key parameters like viscosity, color, and Acetone Insoluble (AI) value. |
| 9 | Filtration & Packaging | Filter the final product to ensure purity and then package it into sealed, food-grade containers (e.g., drums, totes). | Filtration mesh size ensures no impurities remain. Packaging is performed in a hygienic environment to prevent microbial contamination. |
Technical Specifications
| CAS Number | 8030-76-0 |
| Chemical Formula | Mixed phospholipids (approx. C₁₁H₂₂NO₈P primary PC) |
| Solubility | Dispersible in water and oils |
| Storage Conditions | Cool, dry place (< 25 °C), protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Food (baked goods
chocolate
margarine
beverages)
pharma
cosmetics
feed
industrial
Mechanism of action:
| Parameter | Soy Lecithin |
|---|---|
| Functional Category | Emulsifier; Surfactant; Stabilizer; Release Agent; Viscosity Modifier. |
| Key Ingredients | Complex mixture of Phospholipids (e.g., Phosphatidylcholine, Phosphatidylethanolamine, Phosphatidylinositol), Triglycerides, and Glycolipids. |
| Mechanism of Action | The amphiphilic phospholipid molecules orient themselves at the interface between immiscible phases (e.g., oil and water). The hydrophilic (polar) heads interact with the aqueous phase, while the lipophilic (non-polar) tails interact with the lipid phase. This action reduces interfacial tension, allowing for the formation and stabilization of fine dispersions and emulsions. |
| Application Effect in Product | Prevents oil and water separation in dressings, sauces, and margarine. Improves dough machinability, volume, and texture in baked goods. Reduces viscosity and controls sugar crystallization in chocolate and confectionery. Acts as an instantizing agent in powdered drinks and as a pan release agent in baking. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Soy Lecithin | Plant-based Emulsifier / Phospholipid | Excellent oil-in-water and water-in-oil emulsifier; provides smooth texture; contains phosphatidylcholine. | Very low cost, widely available, highly effective and versatile for many applications. | Common allergen (soy); often derived from GMO crops; can impart a slight flavor in high concentrations. | Chocolate, commercial baked goods, salad dressings, nutritional supplements, vegan mayonnaise. | For a cost-effective, powerful, and industry-standard emulsifier when soy allergies or GMOs are not a concern. |
| Sunflower Lecithin | Plant-based Emulsifier / Phospholipid | Functionally identical to soy lecithin; typically extracted via cold-pressing without chemical solvents. | Not a major allergen; usually non-GMO; more neutral flavor than soy lecithin. | Significantly more expensive and less available than soy lecithin. | Allergen-free products, organic foods, raw chocolate, high-end supplements, homemade dressings. | To avoid soy allergens and GMOs, or for a cleaner extraction process and more neutral taste. |
| Egg Yolk Lecithin | Animal-based Emulsifier / Phospholipid | Natural emulsifier found in egg yolks; contributes rich flavor, color, and creamy texture. | Traditional, well-understood; provides richness and desirable mouthfeel in classic recipes. | Not vegan; major allergen (egg); contains cholesterol; risk of microbial contamination if used raw. | Mayonnaise, aioli, hollandaise sauce, custards, enriched breads and pastries. | For traditional culinary applications where the flavor, color, and richness of egg yolk are integral to the final product. |
| Guar Gum | Plant-based Thickener / Stabilizer | Derived from guar beans; creates high viscosity in cold liquids; works as a stabilizer. | Extremely effective thickener in very small amounts; gluten-free; relatively inexpensive. | Primarily a thickener, not a true emulsifier; can create a "slimy" or heavy texture if overused. | Thickening sauces, soups, dairy-free ice cream; improving texture in gluten-free baking. | When the primary goal is thickening or adding viscosity, especially in cold applications, rather than pure emulsification. |
| Xanthan Gum | Microbial Thickener / Stabilizer | Produced by bacterial fermentation; creates a stable viscosity across wide temperature and pH ranges. | Powerful stabilizer and suspending agent; provides excellent, non-slimy mouthfeel; shear-thinning properties. | Not a primary emulsifier; can be derived from common allergens like corn, soy, or wheat. | Salad dressings, sauces, beverages, gluten-free baking to mimic gluten's structure. | For superior stabilization and suspension of ingredients in liquids under various conditions (heat, acidity). |
| Acacia Gum (Gum Arabic) | Plant-based Emulsifier / Stabilizer | Natural gum from the acacia tree; low viscosity; excellent emulsifier, especially for oil-in-water emulsions. | Excellent at stabilizing emulsions for long periods; clean flavor; high in soluble fiber. | Less effective as a thickener than other gums; higher cost. | Beverage emulsions (soda syrups), confectionary coatings, icings, food-grade inks. | For creating highly stable, liquid emulsions where added thickness is not desired, such as in beverages. |
Technical Documents
Available Documentation
COA and specification sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications