Soya Lecithin

CAS Number:

8002-43-5

Chemical / IUPAC Name:

Lecithin is a complex mixture of phospholipids, including phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI), along with other substances like triglycerides and fatty acids . It is derived from soybeans.

INCI Name:

Lecithin

EC Number:

232-307-2

Molecular Formula:

A mixture; often simplified to C42H80NO8P for one of its main components (phosphatidylcholine)

Molecular Weight:

Variable; approx. 758.06 g/mol for the main phospholipid component

Other Names:

Soy Lecithin, Soya Lecithin, Soybean Lecithin, Phospholipids from soy, E322

Uses:

Soya Lecithin is a multifunctional, amber-colored substance derived from soybeans. It is prized for its amphiphilic nature (having both water-loving and oil-loving properties), which makes it an exceptional emulsifier, stabilizer, and dispersant across numerous industries.

· Food & Beverage Industry: It is one of the most widely used food additives (E322) . Its primary function is as an emulsifier, helping to blend ingredients that normally don't mix, like oil and water. Key applications include:

  · Chocolate & Confectionery: Prevents cocoa butter from separating, ensures a smooth texture, and reduces viscosity .

  · Bakery Products: Improves dough stability, increases volume, and acts as a release agent .

  · Margarine & Spreads: Stabilizes the water-in-oil emulsion, preventing spattering during frying.

  · Instant Products: Aids in the rapid dispersion of powders (like milk or protein powders) in water .

· Cosmetics & Personal Care: Functions as an emollient, emulsifier, and skin conditioning agent in creams, lotions, and makeup, helping to create stable and smooth formulations .

· Pharmaceuticals & Nutrition: Used as a wetting agent, dispersant, and stabilizer in various formulations. It is also a source of choline and is used in nutritional supplements .

· Industrial Applications: Acts as a dispersing agent in paints and coatings, a release agent for molds, and an additive in animal feed, textiles, and leather treatment .

Origin

Soya Lecithin is a natural, plant-derived substance. It is obtained as a by-product during the refining of crude soybean oil. The process involves:

· Degumming: Crude soybean oil is mixed with water to hydrate the lecithin, making it insoluble in the oil.

· Separation: The hydrated lecithin sludge is separated from the oil by centrifugation.

· Drying: The wet lecithin is dried to produce the final product, which can be further processed into fluid or de-oiled powder forms

What does Soya Lecithin do in a formulation?

· Emulsifier: Reduces surface tension between oil and water, allowing them to form stable, homogeneous mixtures .

• Emollient / Skin Conditioning Agent: Helps to soften and soothe the skin, improving its texture and feel .
• Dispersant / Wetting Agent: Promotes the even distribution of solid particles in a liquid and helps powders dissolve or disperse more easily .
• Release Agent: Prevents food or industrial products from sticking to surfaces during processing .
• Antioxidant: Can help to slow down the oxidation of fats and oils, extending product shelf life .
• Stabilizer / Viscosity Modifier: Contributes to the texture, body, and stability of formulations .
• Nutritional Supplement: Provides essential phospholipids and choline .

Safety Profile:

· General Hazard Classification: Considered a low hazard material for usual industrial handling. It is not classified as a dangerous substance for transport under regulations like IMDG .

· GRAS Status: Generally Recognized As Safe (GRAS) by the U.S. FDA for its intended uses in food .

· Regulatory Status: Approved worldwide as a food additive (E322) . It meets various pharmacopoeia standards including Food Chemicals Codex, and is available with certifications such as Kosher, Halal, and Non-GMO .

· Irritation & Sensitization: In its concentrated form, it may cause mild irritation to eyes or skin upon direct contact. Inhalation of dust or vapors may also cause mild irritation to the respiratory tract . In finished products, it is generally well-tolerated.

· Allergenicity: As a product derived from soy, individuals with known soy allergies should exercise caution, though highly purified forms may contain negligible protein.

· Stability: It is susceptible to oxidation when exposed to air over long periods . It is incompatible with strong oxidizing agents .

· Storage: Store in a cool, dry place away from direct sunlight and sources of ignition in tightly sealed containers .

· Shelf Life: Typically 1 to 3 years when stored properly, depending on the grade and form .

Technical profile: