Soya Lecithin (Food 62%) - Brazil

Brief Overview

Soy lecithin, derived from soybeans, is a phospholipid frequently employed as an emulsifying agent in the food industry. Its primary role is to enhance stability in mixtures prone to separation, such as oil and water. Additionally, soy lecithin finds application as an ingredient in numerous processed foods, cosmetics, and industrial processes.

Manufacturing Process

The production of soy lecithin encompasses several stages, starting with the cleaning and conditioning of soybeans, followed by mechanical dehulling and solvent-based oil extraction. The obtained crude soybean oil undergoes degumming to eliminate impurities like phospholipids. Subsequently, it is dried and combined with a solvent to extract the phospholipids. The resulting extract undergoes filtration, and solvent evaporation results in a concentrated soy lecithin extract. Further processing may be employed to eliminate any excess oil content.

Food Industry

Soy lecithin is present in dietary supplements, ice cream, dairy products, infant formulas, bread, margarine, and various convenience foods. Typically utilized as a lubricant in food, it also serves as an antioxidant and flavor preservative. Additionally, it functions as an emulsifier, contributing to the stabilization and homogenization of fat particles in food.

Animal Feed Industry

Soy lecithin is widely utilized in the feed industry and is a prevalent ingredient in various sectors, including poultry, fish and crustacean, swine and pig, and cattle feed industries. Its versatile functions encompass serving as an emulsifier, wetting agent, stabilizer, dispersing agent, release agent, antioxidant, and nutritional supplement. These diverse roles make it a valuable additive for optimizing feed mixtures.