Hydroxylated lecithin

Hydroxylated lecithin (CAS 8029-76-3) is a chemically modified phospholipid derived from standard lecithin through controlled hydroxylation.

Where is Hydroxylated lecithin used?

• Food manufacturing: stabilizes oil-in-water emulsions in dressings, sauces, and low-fat spreads where standard lecithin underperforms
• Chocolate and confectionery: reduces viscosity during processing and improves moisture tolerance in coatings
• Personal care: emulsifier and humectant in creams and lotions
• Pharmaceutical: biocompatible emulsification of lipophilic actives in oral and topical formulations
• It acts as a dispersing agent in water-continuous systems.

Good to know: The modification enhances hydrophilic character, making it a more effective emulsifier than conventional lecithin.

Commercial specifications

• Viscous liquid or semi-solid, depending on carrier and concentration
• Non-GMO and organic-certified variants available