Soy lecithin is a food additive that is extracted from raw soyabeans. Although lecithin occurs naturally in many foods within the plant and animal kingdom, lecithin supplements and additives are typically derived from eggs, soy, or sunflower seeds.
It is widely used in the food processing industry as an emulsifier, and within the health sector as a nutritional supplement. Thanks to its technological and nutritional properties, lecithin has cemented a well-established position in the food industry today.
Liv® soya liquid lecithin has various applications in food, feed and the pharmaceutical industry. It is a unique culinary ingredient specially for the chocolate & confectionery industries, adding a smooth texture and creamy finish to chocolate bars and buttons. Soya liquid lecithin is used in many pharmaceutical products & as a nutritional supplement. Lecithin provides the sheen and invisible “finishing touch” that we expect from a large number of the processed and semi-processed foods we consume today: in sauces, spreads, dips and dressings; breads and cakes; margarine, and dairy products like ice cream.
The smoothness of chocolate, the subtle texture of bread, and the spreading properties of margarine and chocolate spreads are all possible because of the addition of soy lecithin. When lecithin is added to the other core ingredients in the manufacturing process - particularly, when it is combined with a fat - the oil is broken down into smaller particles in a process called emulsification. Emulsification makes the oil droplets easier to clean or digest when eaten, and also gives the end product a smooth, uniform appearance
Soy lecithin isn’t just valued in food processing: it is also used in nutritional supplements, pharmaceuticals, animal feeds, cosmetics, and the biotechnology industry.
Traditionally, soy lecithin has been used in chocolate and confectionery, margarine and spreads, bakery and beverage (powdered/instant, like infant formulas and supplement powders). But, with the advancement of technology and the ability to extract highly-specialised, tailored qualities from the raw source, the use of lecithin is growing in food segments such as convenience food, processed meats and even ice cream (both dairy and non-dairy).
The nutritional properties of lecithin also have begun to attract attention in the last decade. In the human body, lecithin is involved in fat emulsification in the intestine, thereby optimising fat absorption. Lecithin is a great source of choline, which plays an essential role in supporting the nervous system, liver and metabolism. And while choline can be obtained from eggs, soy lecithin is the ideal replacer for vegetarians and vegans. Studies also suggest that soy lecithin can boost immune function, and may also be useful in the treatment of stress-related disorders.
It can also help women who are entering the menopausal stage and experience bone density loss. While research is not consistent, some studies indicate that soy-based products like soy lecithin acts as an anti-resorptive and as a bone-enhancing agent, helping prevent osteoporosis. Our LivLec range is suitable for all industries and purposes. It has a yellow-brown colour, with a semi-liquid, viscous texture.
