Soy Lecithin (E322) is a non-GMO liquid emulsifier derived from identity-preserved soybean oil. Known for its strong emulsifying performance and processing efficiency, it is widely used in bakery, confectionery, beverages, and spreads where reliable texture, flow, and consistency are essential. 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 soy lecithin, available in both a standard and also ruby format, is a highly effective, non-GMO liquid emulsifier produced from identity-preserved soybean oil using water degumming. It delivers strong, reliable emulsification with consistent processing performance, making it a cost-effective and widely trusted solution for large-scale food manufacturing. With excellent functionality across multiple applications, soy lecithin remains a cornerstone ingredient in bakery, confectionery, and beverage systems. It’s also used in baby food application. Our Soy lecithin is produced from the highest quality Asian soybean crops.
Bakery products (improved dough handling, volume, crumb softness)
Chocolate and confectionery (viscosity reduction, improved moulding and enrobing)
Beverages and instant powders (wetting and dispersion)
Margarines, spreads, and emulsified sauces
Nutritional and functional foods
Processing aids and release agents
Soy lecithin is valued for its strong emulsifying capacity and broad formulation versatility.
Key properties include:
High emulsification efficiency
Improved dispersion and powder wetting
Reduced viscosity and enhanced flow
Neutral flavour impact
Stable performance under heat and shear
Consistent quality through standardisation
(Typical values – for guidance only)
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
Soy lecithin is used at low inclusion levels and does not materially alter the nutritional profile of finished products.
Soy lecithin is a liquid emulsifier derived from soybean oil through a water-degumming process. Naturally rich in phospholipids, it stabilises oil and water systems, improves texture, and supports efficient processing. Non-GMO, identity-preserved soy lecithin is widely used where consistent functionality, scalability, and cost efficiency are key formulation requirements.
