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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Provenance
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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 1 g
- Saturated Fat 0.54 g
- Trans Fat 0 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 19.2 mg
- Salt 0.05 g
- Total Carbohydrate 93.5 g
- Dietary Fibre 0 g
- Total Sugars 91.6 g
- Complex / starch 2.07 g
- Protein 2.11 g
- Water 5.29 g
- Energy 397 kcal
- Water 5.29 g
- Carbohydrates 93.5 g
- Sugars 91.6 g
- Monosaccharides 64.1 g
- Disaccharides 27.5 g
- Starch 2.07 g
- Amylose 0.52 g
- Amylopectin 1.55 g
- Digestible Starch 1.76 g
- Resistant Starch 0.21 g
- Protein 2.11 g
- Fat 1 g
- Saturated Fat 0.54 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.19 g
- Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 269 mg
- Major Minerals 263 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Sodium: 19.21 · Potassium: 182 · Calcium: 62 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
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.