Lecithin

Lecithin (CAS 8002-43-5), also identified as E322 in food labeling, is a phospholipid-based emulsifier sourced primarily from soybeans or egg yolk.

Where is Lecithin used?

• Food: prevents fat separation and improves texture in chocolate, margarine, baked goods and salad dressings
• Pharmaceuticals: oral and injectable lipid formulations, liposomal drug delivery systems, soft-gel capsule coatings
• Personal care: emollient and emulsion stabilizer in creams, lotions and serums
• Feed and agriculture: fat-coating agent for pelleted animal feeds and carrier for pesticide emulsions
• It reduces interfacial tension between oil and water phases, enabling stable emulsions.
• Used as a release agent in bakery and molding applications.
• In baked goods, slows staling and leads to more uniform pores.

Good to know: Sunflower-derived lecithin is increasingly available for allergen-sensitive or non-GMO formulations. Not to be confused with other emulsifiers; grades include food-grade (FCC), pharmaceutical-grade (USP/NF) and feed-grade.

Formulation notes

• High-viscosity lecithin can be pre-diluted with aliphatic or aromatic solvents such as xylene or mineral spirits before addition to the formulation.

Typical specification

• Available in liquid form, as powder or as granulate.
• Fractionated lecithin is a high-purity lecithin with concentrated phosphatidylcholine content, used for fine coatings in chocolate and ice cream coatings.
• The powdered PLF grade has an acetone insoluble content of at least 97%.
• Acetone-insoluble matter is typically 60.0–62.0 % on the market.

Regulatory status

• Approved in the European Union as food additive E322, including for organic products.
• Classified under CN code 2923.20.

Storage, packaging and handling

• If viscosity increases or it solidifies at low ambient temperature, it should be gently heated to max 50°C to restore flow without damaging its structure.
• The ideal storage temperature is between 15°C and 35°C.

Frequently asked questions about Lecithin

How does lecithin function in chocolate and leavened doughs?

In chocolate, lecithin reduces viscosity. In food products, lecithin improves the distribution of fats in leavened doughs and prevents sugar crystallization.

Can lecithin be applied to carrier materials to improve flowability?

Lecithin can be applied to carrier materials such as flour or calcium sulfate to improve flowability.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.