MOQ :
5 MT

Lecithin

Multi-functional lecithin available as thick liquid (sticky) or powder. It creates fine, stable emulsions, improves dispersion and wetting, and enhances texture—delivering reliable processability across sweet, dairy, chocolate, fats, and personal care systems.

Functions :
  • Emulsifier

  • Stabilizer

  • Texture improver

  • Shelf life extender

  • Dispersion agent

Download Lecithin Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
Drum
Drum

Lecithin Applications

Lecithin is used in several instances across different industries such as :

Bakery
Dairy & Frozen Desserts
Confectionery
Health & Beauty
Health & Beauty
Pharmaceutical
Pharmaceuticals
Chocolate
Chocolate
Margarin Shortening
Margarin / Shortening

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Chocolate

Chocolate & Confectionery

Glossy, stable coatings and efficient flow.

Bakery

Bakery & Snacks

Softer crumb and improved dough rheology.

Dairy

Dairy & Ice Cream

Stable O/W emulsions and better meltdown resistance.

Fats & Spread

Fats & Spreads

Controlled crystallization and plasticity.

Personal Care

H&B / Pharma

Predictable emulsification and dispersion.

Discover More

How It’s Made (process)

  1. Feedstock prep: Food-grade oilseed or egg sources are cleaned and conditioned; crude lecithin recovered during oil degumming.

  2. Primary production: Phospholipid-rich lecithin is separated, then may be bleached/de-oiled depending on form.

  3. Separation/polish: Filtration, neutralization, and deodorization to reduce impurities and odor.

  4. Drying & finishing: Liquid grades standardized for viscosity; powder grades de-oiled/granulated for easy handling.

  5. Standardization/QA: Acetone-insolubles (phospholipids), moisture, acid value, color, and microbiology verified; COA issued.

Suggested Dosage

General: 0.05–1.0% w/w; trial recommended.

By application

  • Chocolate/compound: 0.2–0.6%

  • Confectionery fillings/coatings: 0.2–0.8%

  • Bakery (flour basis): 0.2–0.6%

  • Dairy beverages/ice cream: 0.05–0.30%

  • Margarine/shortening: 0.10–0.50%

  • H&B/Pharma liquids: 0.10–0.60%

Pairing lecithin + PGPR tunes chocolate flow: lecithin trims plastic viscosity; PGPR drops yield value.

Table of Details

Title
Info
Form
Thick liquid (sticky) or powder
Appearance
Light brown to amber (liquid); light beige (powder)

De-oiled powder lecithin improves dispersion in dry blends and reduces mess vs. liquid.

De-oiled powder lecithin improves dispersion in dry blends and reduces mess vs. liquid.

Pairing lecithin + PGPR tunes chocolate flow: lecithin trims plastic viscosity; PGPR drops yield value.

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