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. It reduces interfacial tension between oil and water phases, enabling stable emulsions.

This versatile ingredient is used across food, pharmaceutical, and cosmetic manufacturing. In food production, it is used in chocolate, margarine, baked goods, and salad dressings to prevent fat separation and improve texture consistency.

Pharmaceutical manufacturers incorporate it into oral and injectable lipid formulations and liposomal drug delivery systems. It is also essential for soft-gel capsule coatings where controlled release and bioavailability are critical factors.

In personal care, it functions as an emollient and emulsion stabilizer in creams, lotions, and serums. This is particularly valuable where natural-origin ingredients are a specific formulation requirement for the brand.

Feed and agricultural applications include its use as a fat-coating agent for pelleted animal feeds. It also serves as an effective carrier for pesticide emulsions, ensuring uniform distribution during application.

Lecithin is supplied as a viscous liquid, de-oiled powder, or granules depending on the processing method. Standard commercial grades include food-grade ( FCC ), pharmaceutical-grade ( USP /NF), and feed-grade options.

Soy lecithin remains the most widely traded form in the global chemical market. However, sunflower-derived lecithin is increasingly available for allergen-sensitive or non-GMO formulations to meet specific consumer demands.

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