Food Ingredients
Fats & Emulsifiers
Emulsifiers and fat-phase ingredients: soy lecithin and sunflower lecithin in liquid and powder form, de-oiled soy flour as a functional binding agent. Soy-derived lines carry a declarable allergen; allergen status is stated on the specification confirmed per order, and margarine and fat blends. Bought by chocolate and bakery manufacturers, processed food plants, and personal care formulators who need the oil phase and the water phase to hold together through processing and storage.
- Specification
- Confirmed per order
- Certificate of Analysis
- Issued with every consignment
- Packaging
- Steel or HDPE drums for liquids · Carboys and jerricans · Lined polywoven bags · Cartons with inner liner · Fiber drums · Bulk and private label packing
Full specification, grades and a Certificate of Analysis are confirmed against your requirement before production.
About Fats & Emulsifiers
Lecithin is recovered during oilseed processing and then either supplied as a liquid or dried to a free-flowing powder; de-oiled soy flour comes from the same processing stream. Viscosity, color and how the material behaves once it is warmed are what matter in use, so the product is handled and stored to keep those properties stable.
Liquid grades go out in drums or carboys and powders in lined bags, cartons or fiber drums, with bulk and private label packing both available. Liquid lecithin is viscous and is usually warmed before transfer, so tell us your handling set-up and packing can be matched to it. Samples are released for dosage trials ahead of a commercial order.
Forms available
Liquid lecithin
Viscous grade for dosing lines with warm transfer.
Powdered lecithin
Free-flowing form for dry blends and sachet products.
De-oiled soy flour
Functional binding agent from the same oilseed stream.
Margarine and fat blends
Fat-phase inputs for bakery and processed food systems.
Applications
Bakery & Confectionery
Chocolate and compound viscosity control, dough conditioning, release and anti-sticking.
Food Processing
Emulsion stability in sauces, dressings, spreads and instant powders.
Dairy
Wetting and dispersion in milk powders, dairy blends and frozen desserts.
Nutraceuticals
Carrier and emulsifier duty in softgels, powder blends and nutrition bars.
Cosmetics & Personal Care
Emulsifying and conditioning in creams, lotions and hair care bases.
Industrial Applications
Wetting, dispersing and release duties in non-food processing.
Frequently asked
Can we see the specification sheet for lecithin?
Specifications and a Certificate of Analysis are confirmed per order, because the documented values differ between liquid and powder grades and between soy and sunflower. Tell us which grade you want quoted; technical documents come with the quotation and the batch certificate at dispatch.
Liquid or powdered lecithin, which suits us?
Liquid is the usual choice where there is a dosing line and warm transfer is possible. Powder suits dry blending, sachet products and situations where handling a viscous liquid is awkward. Both can be quoted together so you can weigh handling effort against cost.
Do you supply sunflower lecithin as an alternative to soy?
Yes. Sunflower lecithin is offered in both liquid and powder alongside the soy grades, and buyers usually move to it for their own labelling or sourcing policy rather than for performance, and any GMO or allergen status is confirmed in writing per order. The two can be quoted together so you can compare on function and price.
How should lecithin be stored on site?
Keep it cool, dry and out of direct light, with drums closed between draws and powders sealed against moisture pick-up. Handling and storage guidance for the specific grade goes out with the technical documents at dispatch so your warehouse has it in writing.
Also in Food Ingredients
Request a quote for Fats & Emulsifiers
Send the volume, packaging format and destination port. We reply with pricing, the specification we can produce against, and samples.