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
Emulsifying Agent
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.
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