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Lecithin finds application in several products and industrial sectors.
We find Soy Lecithin in human food, animal feed, pharmaceuticals, paints, and other industrial applications.

APPLICATIONS INCLUDE:

In the PHARMACEUTICAL INDUSTRY, it acts as a wetting, stabilizing agent and a choline enrichment carrier, helps in emulsifications and encapsulation, and is a good dispersing agent. It can be used in the production of intravenous fat infusions and for therapeutic uses.

In ANIMAL FEED, it enriches fat and protein and improves pelletization.

In the PAINT INDUSTRY, it forms protective coatings for surfaces with painting and printing ink, has antioxidant properties, helps as a rust inhibitor, serves as a colour-intensifying agent, catalyst, conditioning aid modifier, and dispersing aid; it is a good stabilizing and suspending agent, emulsifier, and wetting agent, helps in maintaining uniform mixture of several pigments, helps in grinding of metal oxide pigments, is a spreading and mixing aid, prevents hard settling of pigments, eliminates foam in water-based paints, and helps in fast dispersion of latex-based paints.

Lecithin also may be used as a release agent for plastics, an antisludge additive in motor lubricants, an antigumming agent in gasoline, and an emulsifier, spreading agent, and antioxidant in textile, rubber, and other industries.

FOOD ADDITIVE:
The nontoxicity of Lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant.

In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating in emulsions and fat spreads, such as margarines with a high fat content of more than 75%, it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavor release. In DOUGHS and BAKERY, it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (e.g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. Lecithin keeps cocoa and cocoa butter in a candy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.

Lecithin is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe". Lecithin is admitted by the EU as a Food Additive with E number E322.

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