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Lecithin is a natural emulsifier and stabilizer derived from sources such as soybeans, sunflower seeds, or egg yolks. It is a phospholipid that helps to blend ingredients that typically do not mix well, such as oil and water. Lecithin is commonly used in food production to improve texture, enhance shelf life, and maintain product consistency.
| Source | Soybean, sunflower, or egg yolk |
| Form | Liquid or powdered |
| E-number | E322 |
| Typical usage level | 0.5% to 5% of total formulation |
| Solubility | Soluble in oil, insoluble in water |
When choosing lecithin, consider the source that best fits your product requirements, such as non-GMO or allergen-free options. Specify the desired form (liquid or powdered) and the concentration needed for your application. Additionally, inquire about certifications such as organic or Kosher, if relevant to your market.
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Lecithin is used as an emulsifier and stabilizer in various food products.
Yes, lecithin is generally recognized as safe (GRAS) by the FDA.
Yes, lecithin derived from sunflower or soy is suitable for vegan products.
Lecithin improves texture, enhances shelf life, and stabilizes emulsions.
Lecithin should be stored in a cool, dry place away from direct sunlight.
Typical usage levels range from 0.5% to 5% of the total formulation.