Processed
Deoiled Powder
Deoiled soy lecithin powder is solvent- or process-stripped of most neutral oil, leaving a free-flowing beige powder rich in phospholipids for dry mixes, bakery, and instant foods. It wets powders, improves dispersion of fat-soluble ingredients, and avoids the handling mess of fluid grades in dry blending plants. Good powder is dry, non-caking, and disperses in warm water or fat without tarry lumps. Over-drying or poor storage can darken and weaken emulsifying power. Seal against humidity; soy allergen labelling still applies.
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Characteristics
Preparations
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 80 g
- Saturated Fat 16 g
- Trans Fat 0 g
- Monounsaturated Fat 12.8 g
- Polyunsaturated Fat 50.4 g
- Cholesterol 0 mg
- Sodium 12 mg
- Salt 0.03 g
- Total Carbohydrate 15 g
- Dietary Fibre 0 g
- Total Sugars 2 g
- Complex / starch 0 g
- Protein 0.8 g
- Water 1.2 g
- Energy 780 kcal
- Water 1.2 g
- Carbohydrates 15 g
- Sugars 2 g
- Protein 0.8 g
- Plant Protein 0.8 g
- Fat 80 g
- Saturated Fat 16 g
- Monounsaturated Fat 12.8 g
- Polyunsaturated Fat 50.4 g
- Vitamins 2 mg
- Vitamin E 2 mg
- Minerals 3540 mg
- Major Minerals 3540 mg
- Calcium 18 mg
- Phosphorus 3400 mg
- Sodium 12 mg
- Potassium 110 mg
- Salt 0.03 g
Acetone-deoiled lecithin powder for dry mixes. Neutral oil is stripped, so the fat is the phosphatides themselves: 80 g fat, 15 g carbohydrate from residual sugars, energy 780 kcal. Phosphorus is higher than fluid grade. Still not 85 g sugar.
History
Deoiling processes produced powdered lecithin for dry grocery and bakery mixes.
Instant beverage and gravy systems adopted deoiled powder for free-flow and wet-out.
Organic and non-GMO deoiled powders expanded in natural and allergen-managed lines.