Soya Lecithin
Soya Lecithin is a Non-GMO and Kosher-certified ingredient obtained from fresh soybean gums during the degumming process of soybean oil derived from Non-GMO soybean seeds. It is a complex blend of acetone-insoluble phosphatides, primarily composed of phosphatidylcholine, phosphatidylethanolamine (PE), phosphatidylserine (PS), and phosphatidylinositol (PI), along with controlled amounts of naturally occurring triglycerides, fatty acids, and carbohydrates.
The term lecithin originates from the Greek word “lekythos,” meaning egg yolk, reflecting its historical association with phospholipid-rich substances. Soya Lecithin is widely valued for its multifunctional properties and is extensively used as an emulsifier, stabilizer, and dispersing agent across food, pharmaceutical, and industrial applications.
Its amphiphilic structure enables effective interaction with both water- and fat-based components, supporting the formation and long-term stability of emulsions. This functionality makes Soya Lecithin a reliable and versatile ingredient for improving texture, consistency, and processing efficiency in a wide range of formulations.
Functions as an effective natural emulsifier, improving emulsion stability and enhancing texture in food and cosmetic formulations.
Rich in essential phospholipids, including phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, supporting cell membrane structure and functionality.
Improves mouthfeel and formulation consistency, delivering a smooth and uniform texture.
Provides antioxidant properties that help protect products against oxidative degradation and support extended shelf life.
Sourced from non-genetically modified soybeans, ensuring compliance with non-GMO standards and regulatory requirements