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Soya Lecithin Power

Product Name    |    Soya Lecithin Powder

Appearance    |    Light Brown Powder

Grade    |    Food grade/Feed grade

Formula    |     C42H80NO8P

Type    |    Powder

CAS No    |    8002-43-5

HS Code    |    2923200000

Shelf life    |    Two years

Packing    |    25KG/Carton


What is Soya Lecithin Powder
Soy Lecithin (e322) is an emulsifying agent that helps fat and water stay together. A natural phospholipid from soybean. Therefore, it is often added to foods, such as chocolate, cheese, margarine, and salad dressing. It has health benefits such as reducing cholesterol level.Because soya lecithin contain extremely high nutrients, It is widely used in animal feed, which can promote animal growth and reduce feed costs.

Soy lecithin (Lecithin High Potency), also known as soy lecithin, is a by-product in the process of refining soybean oil. It is obtained through solvent extraction, centrifugation, and alcohol washing. To be used as emulsifier, moisturizer, thickener, etc. Soy lecithin (Lecithin High Potency, also known as soy lecithin) is a glycerol ester containing a phosphate group and is a by-product of the soybean oil refining process. The granular soy lecithin on the market is the phospholipid precipitated from soybean oil during the degumming process, and is then processed and dried. Pure soy lecithin is a brown waxy solid that easily absorbs water and turns into a brown-black gel.



Soya Lecithin















Guaranteed Analysis:






Yellowish to yellowish-brown



Characteristic,no off-odor


Acetone insoluble matter, w/%



Loss on drying, w/%



Hexane insoluble matter, w/%



Acid value, mg/g



Peroxide, meq/kg



Heavy metal(as Pb), mg/kg



Total arsenic(as As), mg/kg



Residual solvent, mg/kg



Net 20KG/Carton


Others as per customer’s requirement


12MT/1x20FCL without pallets


Kept in a light-proof, well-closed, dry and cool place





Soy Lecithin, or lecithin, is commonly used to hold emulsions together. Lecithin is a very common ingredient in packaged foods because it is such a great emulsifier and stabilizer. It's also the main reason egg yolks work so well to stabilize mayonnaise, aiolis, and sauces like Hollandaise. In modernist cooking it is often used to hold vinaigrettes together, create light foams and airs, and add elasticity and moisture tolerance to doughs.

Product Name: Soy Lecithin

  • Soy Lecithin English: Soy lecithin
  • Soy Lecithin CAS number: 8030-76-0
  • Molecular Formula of Soy Lecithin: C12H24NO7P
  • Color and Properties of Soy Lecithin: Pure soy lecithin is a brown waxy solid that easily absorbs water and turns into a brown-black gel. It is easy to oxidize in the air, and the color gradually changes from brown to brown-black. It is not resistant to high temperatures and will gradually oxidize and decompose above 80°C.


Soy Lecithin Benefits:

  1. Suitable for feed for all kinds of animals and at all stages.
  2. It can safely replace emulsifiers and oils in feed.
  3. Increase the high energy content of feed, reduce feed cost, and improve feed palatability and food attraction.

What is Soy Lecithin Used for?


Adding amount





Emulsification, moistening and shortening

Reduce the viscosity of the slurry, reduce the amount of cocoa butter, prevent frosting, increase the fluidity of the surface coating slurry, improve the smoothness and gloss of the surface, enhance the "crisp" and "soft" taste of the chocolate coating, increase the moisture content of the chocolate, and promote Diffusion during mixing.

Margarine, butter, shortening, condensed milk, cheese


Emulsifying, anti-oxidation, anti-splash

Improve extensibility, prevent splashing and oxidation, stabilize liquid surface tension, promote the mixing of oily and watery raw materials at each melting point to prevent sticking to pots and pans, increase water retention, and improve taste.

Bread, pastries, pies, crusts



Emulsification, anti-aging, shortening, lowering gelatinization temperature

Soften wheat hulls, improve internal texture, promote yeast fermentation, shorten baking time, prevent drying, improve fat shortening, increase dough volume and uniformity, facilitate cutting and shaping, and prevent aging.

Biscuits, wafers, cookies,

Ice cream cones


Emulsification, shortening, demoulding

Prevent raw materials from sticking to the mold, facilitate machining, and improve surface texture; improve oil emulsification, reduce the amount of cooking oil, increase the crispness and volume of biscuits; prevent color burning; and reduce the feeling of cracking of biscuits.

Candy (toffee, toffee, buttery peanut candy)


Emulsification, antioxidant

It facilitates the mixing of sugar, oil and water, improves the dispersion of oil, prevents sanding, oil loss and greasiness, controls the crystallization rate and transparency, makes the surface of the candy smooth and non-sticky, and prevents the candies from absorbing water and adhering to each other during storage.

chewing gum, chewing gum


Emulsification, antioxidant

The components are evenly dispersed, reducing viscosity and adhesion, making the product easy to extrusion, cutting, and separation, increasing toughness, extending flavor release time and shelf life, and making the taste soft, delicate and smooth.

Milk powder and baby food (whole milk powder, coffee mate, powdered oil)


Instant solvent, emulsifying and moisturizing, fat substitute

Improved wetting ability, promotes the dispersion of surface fat, helps disperse and stabilize protein components, and avoids powder aggregation.

Condiments (oyster sauce, pate, gravy, spread)


Emulsification, fragrance retention

It facilitates the uniform mixing of raw materials of different ingredients and controls foaming when the raw materials are hit, maintaining its own unique flavor, fixing the aroma, and enhancing nutrition.

Meat products (luncheon meat, sausages, meatballs, fish fillings, ham)


Emulsification, antioxidant, water retention

It makes fat raw materials disperse well, easy to process, retains moisture, prevents starch aging and shrinkage.



Moisturizing and fragrance preserving

It replaces glycerin and sorbitol to retain water, moisturize and maintain fragrance, making the toothbrush soft and protecting the dental film.

Powder products, frozen foods (dumplings, glutinous rice balls, siu mai, spring rolls, etc.)


Anti-dust agent, anti-agglomeration, water and speed control, water retention, mold release

Control dust, improve wettability, prevent epidermis from losing water and cracking, have good gloss, no wrinkles, no adhesion, less crystallization, and prevent tissue hardening and fission.

Soy protein and related beverages (including cocoa beverages)


Emulsifying, stable, instant

Prevent fat oxidation, protein precipitation, and improve nutrition. Promote the instant solubility of protein and solid powders.

Puffed food, fried food


Viscosity regulator, release agent, anti-spatter agent

Reduce dough viscosity, make it easier to shape and reduce the breakage of finished products.

Ice cream

ice cream

Emulsification, fat replacement

It can emulsify ice cream well, partially replace fat, make the tissue particles uniform and fine, increase the stability of air bubbles and water, reduce the crystallization of high melting point oil, prevent oil from floating, prevent ice cream from "sanding", and increase the delicate, smooth and soft ice cream. , refreshing taste.

Sunflower Lecithin vs Soy Lecithin
While soy and sunflower lecithin are both the product of separating oil from gum, the main difference is that soy lecithin extraction requires chemicals such as acetone and hexane, while sunflower lecithin is extracted naturally through cold pressing. Cold pressing involves dehydrating the sunflower to separate out the gummy oil and solids.
Soy lecithin is hydrophilic and tends to clump when exposed to air; therefore, sunflower lecithin is considered preferred by bakers because it is easier to work with and store. Soy lecithin, on the other hand, requires chemicals extracted from soybeans, but this also comes with higher levels of estrogen, which can cause hormonal issues in the body. The fact that soy is often genetically modified also raises some concerns about soy lecithin. Therefore, sunflower varieties remain very popular and trustworthy.

Fish and shrimp aquatic phospholipid powder configuration table

Suitable for fish, shrimp, carp, crab

Adding 2-5% phospholipids to fish and shrimp can increase weight gain by 19.9%, increase relative survival rate by 50%, increase survival rate by 10%, and save feed by 14.7%. Adding 2-5% phospholipids to carp increases weight gain by 27.2%, weight gain rate reaches 40%, saves 20.3% of feed, feed coefficient is reduced by 8-2%, fat utilization rate is increased by 3.5%, protein is effectively increased by 302%, and survival rate is increased by 2 %.


Livestock and poultry breeding phospholipid powder configuration table

Applicable to: suckling pigs, beef cattle

Adding 2-6% phospholipid to pigs increases the average daily weight gain by 8.657%, reduces feed consumption by 7.512%, increases bile secretion by 81%, and improves disease resistance. Beef cattle feed 40-50 grams of soybean phospholipid every day, and the daily weight gain reaches 1.1-1.2%. Kilogram; adding 4-6% phospholipid to dairy cow feed can increase daily milk production by 3.44-9.51%

Applicable to: broiler chickens

When broiler chickens were added with 2%, 2.5% and 3% phospholipids in the early, middle and late stages, the daily weight gain increased by 7.7-105%, the feed efficiency increased by 6.55%, and the survival rate increased by 1.5%.

Adding 1%-3% phospholipid to laying hens increased egg production rate by 5%, egg weight increased by 2.5% grams, egg feed consumption decreased by 7.1%, egg protein consumption decreased by 7.2%, and the peak egg production period was extended by half a month. The phospholipid content in eggs reaches 90mg/g.

Breeding chickens need to add 2% phospholipid in seasons with high temperature and humidity to produce 6.69% more eggs and increase economic benefits by 5.87%.

Where to Buy Soya Lecithin Powder in Bulk?
  1. Soya Lecithin Powder is a commonly used food additive and ingredient popular in many countries. As a professional Soya Lecithin Powder supplier and manufacturer, Hangzhou Focus Corporation has nearly 10 years of experience in supplying and exporting Soya Lecithin Powder from China. You can safely choose to buy Soya Lecithin Powder from Hangzhou Focus Corporation. If you have any questions or concerns, please feel free to contact us and we will get back to you within 1 business day.
  2. If you have needs please contact us
  3. Established in 2011, with 2 self-owned factories in 2015, Hangzhou Focus Corporation specializes in manufacture and trade of various kinds of food additives, including Soya Lecithin Powder.We offer wholesale prices for bulk purchases, even for small quantities, and offer a free sample to potential customers.

Q: Are you trading company or manufacturer ?

A: We are manufacturer.

Q: How long is your delivery time?

A: Generally it is 5-10 days if the goods are in stock. or it is 15-20 days if the goods are not in stock, it is according to quantity.

Q: Do you provide samples ? is it free or extra ?

A: Yes. We are pleased to provide the free sample while the freight cost may need you to undertake.but we will refund this freight cost when you place an order.

Q: What is your terms of payment ?

A: The payment method is flexible, we support various payment methods: TT/LC/CAD, all are acceptable, usually we use 30% TT IN ADVANCE,70% ONCE CARGOS READY.

If you have another question, pls feel free to contact us.

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