Description
What Is Soya Lecithin?
- Source: Extracted from soybean oil during the degumming process.
- Composition: A mix of phospholipids—primarily phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine.
- Forms: Available as liquid, powder, or granules.
Key Benefits
- Emulsification: Stabilizes oil-in-water and water-in-oil emulsions.
- Wetting and dispersing: Improves solubility and distribution of powders and actives.
- Antioxidant synergy: Protects fats and oils from oxidation.
- Texture enhancement: Improves mouthfeel and consistency in food and cosmetics.
- Nutritional support: Contributes to cell membrane integrity and metabolism.
Functional Roles
| Function | Description |
| Emulsifier | Maintains stable emulsions in food, cosmetics, and pharma |
| Dispersant | Enhances uniform distribution of solids and actives |
| Stabilizer | Prevents phase separation and crystallization |
| Antioxidant aid | Protects lipids from oxidative degradation |
| Nutrient source | Supplies essential phospholipids for cellular health |
Applications by Industry
- Food:
- Chocolate, bakery, dairy, margarine: Improves texture, flow, and shelf life
- Infant formula, supplements: Acts as a nutrient and emulsifier
- Pharmaceuticals:
- Soft gels, injectables, topical creams: Enhances bioavailability and emulsion stability
- Cosmetics:
- Lotions, creams, balms: Improves spreadability and skin feel
- Animal Feed:
- Enhances nutrient absorption and pellet stability
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