Soya Lecithin

Crude lecithin is brown to pale-yellow fatty substance with a liquid to plastic consistency. it contains 60-70% polar lipids (insoluble in acetone), 30-40% neutral oil, and approximately 0.5-2% moisture. The colour is dependent on the origin and process conditions. Well-purified lecithin smell type-specific to neutral and have very little flavor, Deoiled lecitin is powdery and can be amdein to granules.
Lacithin is a complex mixture of phospholipids. Chemically, lecithin is phosphatidyicholine (PC) with the choline component accounting for about 13.5% of the molecule. Granulated "commercial" lecithin generally is a mixture of phospholipids extracted from soybean, containing about 23% PC. Lecithin and other phospholipids contain both a hydrophobic and hydrophilic portion, which imparts same useful, functional properties in food processing. Lecithin can serve as an emulsifier, fat replaced, mixng/blending aid, release agent, separation agent, and viscosity modifier and as a wetting agent.