Processed
Modified Lecithin
Modified soy lecithin is enzymatically or chemically adjusted—often hydroxylated or fractionated—to raise water dispersibility or tailor HLB for sauces, baked goods, and release sprays. It bridges oil and water more aggressively than standard fluid lecithin when formulas demand clear dispersions or lighter mouthfeel. Use where standard lecithin streaks or fails to hydrate. Flavour should stay mild; harsh processing notes mean a poor lot. Check label claims for “modified” status and soy allergen rules in each market.
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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 86 g
- Saturated Fat 17.1 g
- Trans Fat 0 g
- Monounsaturated Fat 13.3 g
- Polyunsaturated Fat 54.4 g
- Cholesterol 0 mg
- Sodium 15 mg
- Salt 0.04 g
- Total Carbohydrate 10 g
- Dietary Fibre 0 g
- Total Sugars 1.8 g
- Complex / starch 0 g
- Protein 0.3 g
- Water 1 g
- Energy 814 kcal
- Water 1 g
- Carbohydrates 10 g
- Sugars 1.8 g
- Protein 0.3 g
- Plant Protein 0.3 g
- Fat 86 g
- Saturated Fat 17.1 g
- Monounsaturated Fat 13.3 g
- Polyunsaturated Fat 54.4 g
- Vitamins 3.8 mg
- Vitamin E 3.8 mg
- Minerals 3015 mg
- Major Minerals 3015 mg
- Phosphorus 3000 mg
- Sodium 15 mg
- Salt 0.04 g
Hydroxylated or enzyme-modified soy lecithin made more hydrophilic for bakery emulsions. Phosphatides are part of the fat, not a missing fraction: 86 g fat, 10 g carbohydrate, energy 814 kcal. Vitamins are not copied from fruit.
History
Hydroxylated and fractionated lecithins widened water-dispersible food applications.
Enzyme-modified lecithins gained bakery and emulsion niches with milder process stories.
Application-specific modified grades targeted clean-process sprays and clear sauces.