Soy Lecithin
Soy Lecithin is extracted from soybeans through a process that involves separating the oil from the protein and other components. The resulting soybean oil is then further processed to obtain Soy Lecithin, which contains phospholipids, triglycerides, and other bioactive compounds.
Appearance
Brownish-Yellow; Liquid or Powder
Acetone insoluble
95.0% Min
HS Code
2923.20
Acid value, mg KOH /g
≤30mg
CAS No.
8002-43-5
Packaging
25KG/Bag or Drum
EINECS No.
232-307-2
Soy Lecithin KEY PROPERTIES
It helps stabilize emulsions by reducing the surface tension between oil and water phases.
Texture Enhancer
It improves the texture and mouthfeel of food products, making them smoother and creamier.
Nutritional Benefits
It is a source of essential fatty acids, choline, and phospholipids, which are important for brain health and cell membrane function.
Allergen-Free
It is a suitable alternative for individuals with allergies to egg-based lecithin.
KEY APPLICATIONS
Food Industry
As an emulsifier and stabilizer, it help to mix water and fats together to create a more uniform and stable product.
Pharmaceuticals
It is used as a binder for capsules and tablets, aiding in the absorption and utilization of medications.
Cosmetic Industry
It is utilized in skincare and makeup products as an emulsifier, stabilizer, and moisturizer.
Nutraceuticals
It is added to various nutritional supplements, such as vitamins, minerals, and other products.
