Soy lecithin

Soy lecithin, CAS 8002-43-5, E322, is a raw material used as emulsifier in food, cosmetics, pharmaceutical applications. Supplied by ISF CHEM.

Phospholipid mixture obtained from soybeans. Used in food as emulsifier E322.

The industrial use of lecithin depends on its ability to act as an emulsifier (holding oil and water together), wetting agent, dispersing and dispersion agent, stabilizer, penetrating agent, lubricant, inhibitor of fat hydrolysis, softener and antioxidant. Accordingly, it is a frequently used emulsifier with a wide range of applications.

It is used as a surface adhesion enhancer (for fats).

It is an anti-dusting agent and reduces dust particles.

It is used as a mold inhibitor in bakery products.

It is used as a conditioning agent in pastry and bakery products.

It is used as a crystal structure modifier.

It is used as a dispersing agent in ready-to-eat foods.

It is used as a taste stabilizer.

It is used as a mixing and blending material and as an agent that increases slipperiness on contact surfaces and reduces viscosity.

It is used as a nutritional ingredient (due to the polyunsaturated fat molecules in its structure).

It is used as a dispersing agent and as an anti-adhesion agent.

It is used as a balancing agent.

It is used as a humectant in aqueous systems to promote the moistening of hydrophobic salts.

It is used to reduce waste, improve the slicing ability of products and increase yield.