Processed
Soy Lecithin
Soy lecithin is a phospholipid-rich fraction recovered from soybean oil degumming—sold as viscous amber fluid, deoiled beige powder, or granules. It emulsifies oil and water, softens chocolate, improves dough handling, and keeps powdered mixes free-flowing. Phosphatidylcholine and related phosphatides coat fat droplets and starch so batters, dressings, and confectionery stay smooth instead of greasy or grainy. Good lecithin smells faintly beany-to-neutral, disperses cleanly in fat or warm water depending on grade, and does not taste bitter or rancid. Fluid grades dominate chocolate and margarine; powders suit dry mixes and bakery. Store cool and sealed: heat and air darken and oxidise it. Allergen labelling for soy applies in most markets even when residual protein is low.
Also known as: E322, Soy lecithin, Lecitina de soja, Lecitina de soja, Dadou luǎnlínzhī, Daizu reshichin
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 88 g
- Saturated Fat 17.7 g
- Trans Fat 0 g
- Monounsaturated Fat 13.4 g
- Polyunsaturated Fat 55.6 g
- Cholesterol 0 mg
- Sodium 8 mg
- Salt 0.02 g
- Total Carbohydrate 8 g
- Dietary Fibre 0 g
- Total Sugars 1.5 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.8 g
- Energy 824 kcal
- Water 0.8 g
- Carbohydrates 8 g
- Sugars 1.5 g
- Protein 0.2 g
- Plant Protein 0.2 g
- Fat 88 g
- Saturated Fat 17.7 g
- Monounsaturated Fat 13.4 g
- Polyunsaturated Fat 55.6 g
- Vitamins 4.5 mg
- Vitamin E 4.5 mg
- Minerals 3001 mg
- Major Minerals 3000 mg
- Calcium 12 mg
- Phosphorus 2900 mg
- Sodium 8 mg
- Potassium 80 mg
- Trace Minerals 0.5 mg
- Iron 0.5 mg
- Salt 0.02 g
Fluid soy lecithin is a phospholipid-rich gum from soybean oil degumming, not a sweetener. The fat figure includes the acetone-insoluble phosphatides and the residual soy oil, about 88 g, plus 8 g residual carbohydrate. Energy is 9 kcal/g of that fat plus 4 kcal/g of the carbohydrate (824 kcal). Phosphorus is high because it sits inside the phosphatides, not as a separate ash.
In the kitchen
Culinary partners and combinations that usually underperform with Soy Lecithin.
History
Gobley isolated lecithin from egg yolk and named the phospholipid class that later defined plant lecithins.
Bollmann’s continuous degumming process made soy lecithin a commercial co-product of oil refining.
Food-grade soy lecithin became standard in chocolate, baked goods, and instant foods across industrial lines.
Non-GMO and organic soy lecithin grades expanded as clean-label and allergen-aware buyers demanded provenance.
Fluid, deoiled, and enzymatically modified grades diversified performance for chocolate, bakery, and release agents.