Rapeseed Lecithin (E322) is a vegetable-based liquid emulsifier derived from rapeseed oil, offering effective emulsification, dispersion and flow control. It provides a flexible alternative to soy lecithin, supporting stable processing across bakery, confectionery, spreads, and plant-based food applications. Available in conventional quality. Enquire for more information on organic availability or alternatives.
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
IBC: 1,000 kg
1,000 kg (1 Unit)
Our rapeseed lecithin offers a reliable, European-sourced alternative to traditional soy-based lecithins. Produced from rapeseed oil via water degumming, it delivers effective emulsification and processing performance with a neutral flavour profile. It is well suited to manufacturers seeking consistent functionality, supply chain resilience, and functional emulsification across a broad range of food applications.
Bakery products (dough handling, volume, crumb structure)
Chocolate and confectionery (flow control, viscosity reduction)
Margarines, spreads, and emulsified sauces
Beverages and instantised powders (wetting and dispersion)
Plant-based and dairy-style alternatives
Release agents and processing aids
Rapeseed lecithin provides multifunctional emulsification and processing benefits comparable to other vegetable lecithins.
Key properties include:
Efficient oil–water emulsification
Improved dispersion and wetting
Viscosity reduction and flow optimisation
Neutral flavour impact
Stable performance under typical processing conditions
(Typical values – may vary by grade)
Energy: ~900 kcal / 100 g
Fat: ~95 g
of which phospholipids: ~60–70 g
Carbohydrate: <5 g
Protein: <1 g
Fibre: 0 g
Salt: <0.1 g
As with other liquid lecithins, usage levels are low and nutritional contribution to finished products is minimal.
Rapeseed lecithin is a liquid emulsifier derived from rapeseed oil through a water-degumming process. Naturally rich in phospholipids, it helps stabilise oil and water systems, improve texture, and enhance processing efficiency. It is commonly used as an alternative to soy lecithin in applications where formulation flexibility and supply chain diversity are important.
