SOYA LECITHIN

SOYA LECITHIN is a natural phospholipid obtained from soybeans during the extraction of soybean oil. It appears as a light yellow to brown, viscous liquid or powder and is composed mainly of phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol. Soya lecithin acts as an excellent emulsifier, stabilizer, and dispersing agent, offering both hydrophilic and lipophilic properties. It is biodegradable, non-toxic, and widely used in food, pharmaceutical, and cosmetic applications.

APPLICATIONS:

1. PHARMACEUTICALS:

   In pharmaceuticals, soya lecithin is used as an emulsifying and wetting agent in ointments, creams, and capsules. It is a source of     essential phospholipids and choline, often included in dietary supplements for liver health, cognitive function, and lipid                   metabolism. It is also a key excipient in liposomal formulations and drug delivery systems.

2. FOOD APPLICATIONS:  

     Soya lecithin is used as a natural emulsifier and stabilizer in bakery products, chocolates, margarine, instant powders, and               dressings. It improves texture, flowability, and shelf life, while preventing fat and water separation. It also enhances the                   mixability and smoothness of doughs and batters.

3. COSMETICS & PERSONAL CARE: 
    Used as a skin-conditioning agent, emulsifier, and dispersant in creams, lotions, and hair care products. It improves emulsion          stability, enhances moisture retention, and provides a smooth, soft feel to the skin.