Processed
Fluid Lecithin
Fluid soy lecithin is the classic viscous amber-to-brown liquid from oil degumming, standardised for acetone-insolubles and used in chocolate, margarine, and release agents. It coats sugar and cocoa particles so chocolate flows at lower fat, and stabilises water-in-oil spreads without a heavy beany bite when fresh and well refined. Warm gently to pump or blend; do not scorched-hold. A clean fluid grade pours slowly, smells mild, and leaves no gritty sludge. Store sealed and cool—heat and air darken and oxidise the phospholipids.
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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 88 g
- Saturated Fat 17.8 g
- Trans Fat 0 g
- Monounsaturated Fat 13.7 g
- Polyunsaturated Fat 55.3 g
- Cholesterol 0 mg
- Sodium 7 mg
- Salt 0.02 g
- Total Carbohydrate 8 g
- Dietary Fibre 0 g
- Total Sugars 1.6 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.7 g
- Energy 824 kcal
- Water 0.7 g
- Carbohydrates 8 g
- Sugars 1.6 g
- Protein 0.2 g
- Plant Protein 0.2 g
- Fat 88 g
- Saturated Fat 17.8 g
- Monounsaturated Fat 13.7 g
- Polyunsaturated Fat 55.3 g
- Vitamins 5 mg
- Vitamin E 5 mg
- Minerals 2757 mg
- Major Minerals 2757 mg
- Phosphorus 2750 mg
- Sodium 7 mg
- Salt 0.02 g
Viscous amber fluid lecithin for chocolate and margarine. Higher residual oil than deoiled powder, and the fat figure counts both that oil and the phosphatides: 88 g fat, 8 g carbohydrate, energy 824 kcal. Phosphorus sits in the phosphatides. Not a sugar syrup.
History
Continuous fluid lecithin from soy degumming became the first large-scale commercial form.
Chocolate and margarine plants standardised fluid lecithin dosing on continuous lines.
Identity-preserved and non-GMO fluid grades met confectionery clean-label programmes.