Lecithins
Food Grade Emulsifier
Food Emulsifier

Lecithins

Premium food grade natural emulsifier derived from soy and sunflower sources. Our Lecithins deliver exceptional emulsification properties and texture enhancement, meeting strict food safety standards for optimal performance in various food applications.

  • Natural Emulsifier
  • E322 Approved Food Additive
  • Excellent Emulsification
  • Texture Enhancement
  • Non-GMO Options Available
  • Food Safety Compliance
Request Quote Technical Support

Technical Specifications

Chemical Name: Lecithins
E Number: E322
CAS Number: 8002-43-5
Main Components: Phosphatidylcholine, Phosphatidylethanolamine
Source: Soy, Sunflower, Rapeseed
Physical State: Viscous liquid or waxy solid
Color: Light yellow to brown
Phospholipid Content: 60-95%
Solubility: Oil-soluble (HLB 7-9)
Moisture Content: ≤2%
Iodine Value: 95-140
Packaging: 200kg drums, 25kg containers

Applications

Baked Goods
Chocolate & Confectionery
Dairy Products
Margarine & Spreads
Ice Cream
Pharmaceutical
Processed Meats
Infant Formula
Emulsifier
Cosmetics
Natural Products
Instant Mixes

Industry-Specific Grades

DRAVYOM offers specialized lecithin grades tailored for specific applications, ensuring optimal emulsification performance and regulatory compliance across diverse food and pharmaceutical formulations.

Standard Lecithin
Phospholipids: 60-65% Acetone Insolubles: ≥62% Viscosity: Standard Application: General emulsification
De-oiled Lecithin
Phospholipids: 90-95% Oil content: ≤5% Powder form: Available Application: High-performance emulsifying
Chocolate Grade
Viscosity reduction: Excellent Yield value: Optimized Bloom resistance: Enhanced Application: Chocolate manufacturing
Cosmetic Grade
Purity: ≥95% Microbial limits: Low Skin compatibility: Tested Application: Personal care

Quality Standards

DRAVYOM's Lecithins are manufactured under stringent quality control protocols, meeting international food safety standards and regulatory requirements for consistent emulsification performance.

ISO 22000:2018 Food Safety Management
FCC & EU Lecithin Standards
Superior Emulsification
Advanced Phospholipid Analysis
Plant-Based Source
Non-GMO Options Available
Certificate of Analysis
Sustainable Sourcing

Advanced Chemical Properties & Performance

Food Grade Lecithins exhibit exceptional chemical properties essential for food applications. Their ultra-pure composition and precise emulsification characteristics ensure reliable performance in demanding food processing and formulation applications.

Analytical Properties
Phosphatidylcholine: 15-25%
Phosphatidylethanolamine: 10-20%
Phosphatidylinositol: 8-15%
HLB Value: 7-12
Physical Properties
Appearance: Light to dark brown viscous liquid
Viscosity (25°C): 5000-15000 cP
Density: 0.95-1.03 g/cm³
Solubility: Oil soluble, water dispersible
Food Performance
Emulsification: Excellent W/O and O/W emulsions
Usage Level: 0.1-2.0%
Release Properties: Non-stick applications
Antioxidant: Natural preservation aid
Purity Specifications
Acetone Insolubles: ≥ 60%
Moisture Content: ≤ 1.0%
Acid Value: ≤ 30 mg KOH/g
Peroxide Value: ≤ 10 meq O₂/kg
Stability Properties
Shelf Life: 18 months
Storage Temperature: Cool, dry place
Oxidation Resistance: Moderate stability
Heat Stability: Stable to 160°C

Performance Characteristics

Detailed performance metrics demonstrate Food Grade Lecithins superiority in food applications with exceptional emulsification power, excellent release properties, and superior antioxidant activity across diverse food formulations.

Emulsification

Property: Excellent W/O and O/W emulsions

Superior emulsion stability
Release Properties

Benefit: Non-stick surface treatment

Excellent mold release
Antioxidant Activity

Property: Natural preservation aid

Enhanced shelf life
Viscosity Reduction

Benefit: Improved flow properties

Better processing
Natural Origin

Source: Soy, sunflower, or rapeseed

Clean label ingredient
Multi-functional

Benefits: Emulsifier, antioxidant, release agent

Versatile functionality

Safety Information

Food Grade Lecithins are generally recognized as safe (GRAS) for food use at approved levels. Handle with standard food safety precautions, avoid direct contact with eyes. Use appropriate protective equipment and ensure good ventilation during handling.

GRAS Status
Food Safe
Standard Precautions

Storage & Handling

Store in original containers in a cool, dry place away from direct sunlight and heat. Keep containers tightly sealed to prevent oxidation and maintain product quality. Use under inert atmosphere when possible to minimize oxidation.

Cool storage
Avoid light and heat
Inert atmosphere preferred
Keep containers sealed

Chemical Mechanisms & Reaction Pathways

Lecithins function as powerful emulsifiers through phospholipid molecular structure, creating stable water-oil interfaces and cellular membrane interactions for enhanced food functionality through amphiphilic molecular mechanisms.

Emulsification

Phospholipid molecules stabilize oil-water interfaces through hydrophilic-lipophilic balance

Creates stable emulsions in complex food systems
Membrane Interaction

Biocompatible integration with cellular membranes and lipid bilayers

Essential for nutritional delivery and bioavailability
Surface Activity

Reduces surface tension and improves wetting properties

Enhances mixing and processing efficiency
Antioxidant Properties

Natural antioxidant activity protects against lipid oxidation

Extends shelf life and maintains product quality

Regulatory Compliance & Documentation

Comprehensive regulatory compliance ensures global food industry access with complete documentation packages supporting international food safety standards and emulsifier approval requirements.

FDA GRAS Status

Generally Recognized as Safe for food applications

E322 Approval

European food additive approval for lecithin applications

HACCP Certified

Hazard Analysis Critical Control Points system

Codex Alimentarius

International food emulsifier standards compliance

Nutritional Benefits

Documented phospholipid content and health benefits

Organic Certification

Certified organic options available for natural products

Technical Support & Value-Added Services

DRAVYOM's food technology team provides comprehensive emulsification support, application guidance, and technical services to optimize lecithin performance in your specific food applications.

Emulsification Science
  • Formulation optimization support
  • Emulsion stability testing
  • HLB value optimization
  • Custom lecithin blends
Analytical Services
  • Phospholipid content analysis
  • Emulsion stability studies
  • Particle size distribution
  • Oxidation resistance testing
Technical Support
  • Processing troubleshooting
  • Storage and handling guidance
  • Quality control protocols
  • Application optimization
Supply Solutions
  • Custom phospholipid profiles
  • Flexible packaging options
  • Just-in-time delivery
  • Technical documentation packages

Environmental Impact & Sustainability

Our lecithin production emphasizes environmental responsibility through sustainable sourcing practices, renewable feedstock utilization, and comprehensive waste management for food industry applications.

Sustainable Sourcing

Renewable plant-based sources with responsible agriculture

Water Management

Closed-loop processing with water treatment and recycling

Green Extraction

Environmentally friendly extraction and purification processes

Biodegradability

Natural biodegradation in environmental conditions

Carbon Footprint

Reduced greenhouse gas emissions through sustainable practices

Packaging Sustainability

Recyclable and reduced packaging materials

Manufacturing Excellence & Quality Control

DRAVYOM's state-of-the-art food ingredient manufacturing facility employs advanced extraction and purification technology to ensure consistent lecithin quality and emulsification performance across all production batches.

Production Process

Advanced extraction and purification in food-grade environment

Precise phospholipid content optimization
Quality Testing

Comprehensive testing including phospholipid content, emulsification properties, and purity

Real-time monitoring and batch verification
Food Safety Systems

HACCP and ISO 22000 food safety management systems

Continuous improvement and preventive controls
Packaging Control

Nitrogen-protected packaging with oxidation prevention

Quality preservation and contamination prevention

Market Applications & Performance Data

Comprehensive food industry data demonstrating lecithin effectiveness across diverse applications with quantified performance metrics and emulsification validations.

Bakery Products
Dough Conditioning: 40% improvement Volume Enhancement: 25% increase Shelf Life: 50% extension
Chocolate & Confectionery
Viscosity Reduction: 30% improvement Texture Enhancement: Superior mouthfeel Fat Bloom Prevention: 90% effectiveness
Processed Foods
Emulsion Stability: 99% maintenance Processing Efficiency: 35% improvement Quality Consistency: Superior results

DRAVYOM Competitive Advantages

Superior Emulsification

Consistently high-performance lecithin with exceptional emulsification properties and stability

Reliable Supply

Guaranteed availability with sustainable sourcing and flexible production scheduling

Emulsification Expertise

Dedicated food scientists provide formulation development and emulsion optimization support

Quality Assurance

Comprehensive certificates with phospholipid data and food safety compliance documentation

Global Standards

International compliance with FDA, EU, and Codex standards for worldwide acceptance

Partnership Approach

Collaborative relationships with food manufacturers and custom lecithin development services