Soya Lecithin (Food 62%) - India

Brief Overview

Soy lecithin, obtained from soybeans, is a phospholipid commonly utilized as an emulsifier in the food sector. Its main function involves improving the stability of mixtures that are prone to separation, such as oil and water. Furthermore, soy lecithin is used as an ingredient in various processed foods, cosmetics, and industrial applications.

Manufacturing Process

The manufacturing process of soy lecithin involves a series of steps. It begins with the cleaning and conditioning of soybeans, followed by mechanical dehulling and the extraction of oil using a solvent. The crude soybean oil obtained goes through a degumming process to remove impurities such as phospholipids. Afterward, it is dried and mixed with a solvent to extract the phospholipids. The resulting extract undergoes filtration, and the removal of the solvent through evaporation yields a concentrated soy lecithin extract. Additional processing steps may be applied to eliminate any surplus oil content.

Food Industry

Soy lecithin is found in dietary supplements, ice cream, dairy products, infant formulas, bread, margarine, and various convenience foods. Primarily used as a food lubricant, it also acts as an antioxidant and flavor preservative. Additionally, it operates as an emulsifying agent, aiding in the stabilization and homogenization of fat particles in food.

Animal Feed Industry

Soy lecithin is extensively employed in the feed industry and is a common ingredient in poultry, fish and crustacean, swine and pig, and cattle feed. Its versatile roles include functioning as an emulsifier, wetting agent, stabilizer, dispersing agent, release agent, antioxidant, and nutritional supplement. These diverse functions render it a valuable additive for enhancing feed formulations.