Lecithin (E322)
Soy/sunflower/rapeseed • liquid & deoiled • lecithins
Use note: Fluid lecithin oxidizes—control peroxide value (PV), use
nitrogen blanketing, and rotate stock FIFO. For chocolate, start
at 0.2–0.4% on fat to reduce viscosity/yield value; for bakery,
0.1–0.3% on flour as an improver. Hydrolyzed lecithin improves
wetting/instantizing in beverages.
Form
viscous liquid / powder / granules
HLB (effective)
mid‑range (≈ 6–9), system‑dependent
Typical dosage*
0.1–0.5% (food systems)
Origin
soy • sunflower • rapeseed
*Observe local regulations and product standards. Specs below are
representative; shipped goods conform to COA for the lot.
| Parameter | Typical | Spec |
|---|---|---|
| Acetone‑insolubles (AI) | ≈ 60–66% | ≥ 60% |
| Acid value | 20–35 mg KOH/g | ≤ 36 mg KOH/g |
| Peroxide value | ≤ 10 meq/kg | ≤ 10 meq/kg |
| Moisture | ≤ 1.5% | ≤ 2.0% |
| Color (Gardner) | ≤ 12 | ≤ 14 |
| Appearance | brownish viscous liquid | conforms |
| Notes | GMO & IP non‑GMO options | — |
| Parameter | Typical | Spec |
|---|---|---|
| Acetone‑insolubles (AI) | ≈ 60–66% | ≥ 60% |
| Acid value | ≤ 30 mg KOH/g | ≤ 36 mg KOH/g |
| Peroxide value | ≤ 8 meq/kg | ≤ 10 meq/kg |
| Moisture | ≤ 1.5% | ≤ 2.0% |
| Allergen | no major allergens | — |
| Appearance | amber viscous liquid | conforms |
| Parameter | Typical | Spec |
|---|---|---|
| Acetone‑insolubles (AI) | ≈ 58–64% | ≥ 58% |
| Acid value | ≤ 30 mg KOH/g | ≤ 36 mg KOH/g |
| Peroxide value | ≤ 8 meq/kg | ≤ 10 meq/kg |
| Moisture | ≤ 1.5% | ≤ 2.0% |
| Appearance | amber viscous liquid | conforms |
| Notes | canola origin | — |
| Parameter | Typical | Spec |
|---|---|---|
| Degree of hydrolysis | partial (lyso‑rich) | per order |
| HLB (effective) | higher wetting than fluid | — |
| Viscosity @ 25 °C | lower vs. fluid | — |
| Applications | instant drinks, whey, RTD beverages | — |
| Peroxide value | ≤ 10 meq/kg | ≤ 10 meq/kg |
| Parameter | Typical | Spec |
|---|---|---|
| Form | powder or granules | — |
| Phosphatidylcholine (PC) | ≈ 50–70% | per grade (standard / high‑PC) |
| Loss on drying | ≤ 4.0% | ≤ 5.0% |
| Acid value | ≤ 35 mg KOH/g | ≤ 36 mg KOH/g |
| Mesh | 95% through 80 mesh | as ordered |
| Instantizing | granular, disperses quickly | — |
| Applications | Packaging | Storage & Handling |
|---|---|---|
|
• Chocolate/confectionery: viscosity & yield value
reduction.
• Bakery: dough conditioning, pan release, shelf‑life aid. • Instantizing: beverage powders, dairy proteins, cocoa. • Margarine/Spreads/Sauces; nutraceuticals & pharma (grade‑dependent). |
• Fluid: 200 kg drums • 900–1000 kg IBCs.
• Deoiled powder/granules: 20–25 kg bags/cartons • supersacks on request. • Small packs for R&D/QC. |
• Non‑DG. Store cool (15–30 °C), sealed; protect from
light/air. Nitrogen blanket after opening recommended.
• Warm fluid lecithin gently (40–55 °C) to reduce viscosity before dosing. Monitor PV; use FIFO. |
Regulatory: E322 permissions, GMO labeling, and allergen
declarations vary by market—buyer must confirm local compliance
and monograph requirements (e.g., FCC).