Lecithin’s key functions

  • emulsifying
  • releasing
  • instantizing
  • nutritional supplement


Lecithin’s structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin, are partly hydrophilic (attracted to water) and partly hydrophobic (repelled by water).
  • Mechanical mixing with a high-shear mixer
  • High-pressure homogenization
  • Sonic vibration
  • Static mixing
  • Colloid milling
Lecithin is a label-friendly ingredient that enhances any food grade release agent, improving separation and lowering costs.  It has a simultaneous affinity for both oils and water, which makes it an effective ingredient in pan release and other lubricants.

  • pan release
  • belt release
  • product separation

Lecithin can be used in a variety of nutritional supplements such as lecithin granules, capsules, and tablets. Ultralec deoiled lecithin is also used in a variety of other applications such as nutrition bars, beverages, spreads and dressings.