Soya Lecithin

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Soya lecithin is a natural substance derived from soybeans that is commonly used as an emulsifier, stabilizer, and dispersant in food products, pharmaceuticals, and other industrial applications. It is composed of a mixture of phospholipids, including phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, which have unique properties that make them useful in a wide range of applications. Soya lecithin is typically extracted from soybean oil and is often added to foods as an ingredient to improve texture, increase shelf life, or facilitate the mixing of ingredients that would otherwise not blend together.


Soy lecithin is extracted from raw soybeans. It is mostly applied in the food industry as a preservative and flavour protector. Hexane, a chemical solvent, is first used to extract the oil which is then processed through a process known as degumming which facilitates the separation and drying of the lecithin.

28 grams of soybean lecithin has the following nutritional content:

  1. 2.3 milligrams of vitamin E.
  2. 51 micrograms of vitamin K.
  3. 214 calories.
  4. 98 milligrams choline.
  5. 28 grams of fat.
  • 1,438 milligrams omega-3 fatty acids.
  • 11, 250 milligrams omega-6 fatty acids.

Application of soybean lecithin

  1. It is used as an emulsifier.
  2. It is used as a wetting agent.
  3. It is used for viscosity reduction.
  4. It is used as a release agent.
  5. It is used in crystallization control.
  6. It is used as an antioxidant.
  7. It is applied to protect flavour.