Lecithin is a phospholipid obtained from natural oils such as soybean or sunflower oil through extraction and purification. It is available in liquid, powder, or granular forms. Due to its dual hydrophilic and lipophilic properties, Lecithin acts as an excellent emulsifier, wetting agent, lubricant, and anti-spattering agent in a wide range of formulations.
Lecithin is a natural emulsifier widely used in food, pharmaceutical, and cosmetic industries. It occurs naturally in soybean, sunflower, and canola, and plays a key role in improving stability, texture, and moisture retention. All Chem supplies high-quality food-grade Lecithin and industrial-grade Lecithin sourced from trusted global producers.
Applications
Food Industry
Natural emulsifier in chocolate, baked goods, margarines, and sauces
Prevents fat separation and improves smoothness in spreads
Enhances dough handling, softness, and shelf life in bakery products
Reduces stickiness and improves product texture
Pharmaceutical Industry
Emulsion base for creams and ointments
Improves solubility and absorption of lipophilic drugs
Used as a nutritional supplement rich in phospholipids and choline
Cosmetics & Personal Care
Moisturizer and stabilizer in creams, lotions, and shampoos
Improves emulsion stability and skin hydration
Scientific Name: Lecithin
Chemical Formula: C₄₂H₈₄NO₈P (Phosphatidylcholine – main component)
CAS Number: 8002-43-5
Origin: Soybean, Sunflower, or Canola
Type: Natural Phospholipid
Appearance: Amber to brown viscous liquid, or light-yellow powder
Solubility: Soluble in oils, dispersible in water
Solubility: Soluble in oils, dispersible in water
pH (2% solution): 6.5 – 7.5
Excellent thermal stability
Odorless and tasteless
Natural and safe emulsifier
Enhances stability, texture, and mouthfeel
Prevents phase separation
GMO-free and biodegradable
Certified under E322, FCC, and USP standards
Compatible with a wide range of formulations
Categories: Food Industry
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