Lecithin
Phosphatidylcholine
- CAS
- 8002-43-5
- EC
- 232-307-2
- Food Code
- E322
- Sectors
- Food & Nutrition, Personal Care & Cosmetics, Pharma & Healthcare
Lecithin (CAS 8002-43-5) is a yellow-brown fatty substance composed of phospholipids, glycolipids and triglycerides, derived primarily from soybeans, sunflower seeds or egg yolks, and supplied as a pale brown to yellow solid for use as an emulsifier, stabilizer and dispersant in food, cosmetics and pharmaceuticals.
Typical Properties
| Molecular weight | 758.06 g/mol |
|---|---|
| Appearance | solid |
| Form | solution |
| Color | Pale Brown to Yellow |
| Odor | at 100.00?%. bland fatty |
| Melting point | 82 °C |
| Density | 1.0305 g/cm³ @ Temp: 24 °C |
| Water solubility | NEGLIGIBLE |
| Flash point | 57 °C |
| HS code | 29239000 |
| Grades available | Food Grade |
Typical literature values for identification; lot-specific results are stated on the certificate of analysis (COA) and the safety data sheet (SDS) that accompany every delivery.
Lecithin
Applications
Used as an emulsifier, stabilizer, and dispersant in food, cosmetics, and pharmaceuticals. It improves solubility in instant foods and acts as a lipid source in nutritional formulations. In cosmetics, lecithin enhances skin hydration and emulsion stability.
Safety & Risks
Non-toxic and biodegradable. Avoid high heat and prolonged air exposure, which can cause oxidation.
Packaging
Supplied in 20–200 kg drums or 25 kg bags (powder form). Store cool, dry, and protected from light.