Lecithin
Lecithin is a natural, widely used food emulsifier composed mainly of phospholipids, typically sourced from soybean or sunflower. It is classified as E322 and is valued for its ability to blend oil and water, improve processing, and enhance texture, while supporting clean-label and consumer-friendly formulations.
Because of its versatility and natural origin, lecithin is one of the most popular emulsifiers worldwide.
Key Characteristics
-
Natural emulsifier (phospholipid-based)
-
Improves oil–water dispersion
-
Reduces viscosity and improves flow
-
Enhances dough handling and softness
-
Mild or neutral taste
-
Available in liquid and powdered forms
Industries & Applications
Bakery
-
Improves dough machinability, softness, and uniform texture.
Bread
-
Enhances dough handling and loaf structure, especially in industrial baking.
Confectionery
-
Essential in chocolate and fat-based confectionery to reduce viscosity and improve flow.
Dairy
-
Used in ice cream and instant dairy powders to improve dispersion and texture.
Biscuits & Cookies
-
Improves dough consistency and fat distribution.
(Use in beverages is limited unless specially modified.)
⭐ Best Used In
-
Confectionery (especially chocolate)
-
Bakery & Bread
These sectors represent the highest and most consistent global use of lecithin.
Regulatory Identification
-
E Number: E322
-
HS Code: 2923.20.00
Pamara Group supplies Lecithin with consistent quality and reliable sourcing, supporting clean-label and high-performance food applications.
