Soy Lecithin

Soy lecithin is a multifunctional ingredient used in both food and cosmetics, mainly for its emulsifying and conditioning properties.

Source: Soybeans

Appearance: Brown thick Liquid

Names:
Food: Soy lecithin / E322

Cosmetics (INCI): Hydrogenated Lecithin

Soy lecithin in FOOD

Functions

• Emulsifier (keeps oil & water mixed)
• Improves texture & mouthfeel
• Prevents sticking and clumping
• Improves shelf life
• Helps instant powders dissolve

Common food applications

• Chocolate & cocoa products
• Baked goods (bread, cakes, biscuits)
• Margarine & spreads
• Ice cream
• Sauces & dressings
• Infant formula & protein powders

Typical usage levels

• Chocolate: 0.3–0.5%
• Bakery products: 0.2–0.5%
• Margarine/spreads: 0.2–1%
• Powdered foods: 0.1–0.3%

Safety

✔ Approved as E322 (FDA, EFSA, WHO)
✔ Low allergen risk (very little soy protein)

Soy lecithin in COSMETICS

Functions

• Co-emulsifier (supports oil-water blends)
• Skin barrier repair (skin-identical lipids)
• Emollient & humectant
• Enhances penetration of actives
• Hair conditioning & anti-frizz

Common cosmetic applications

• Face creams & lotions
• Serums (especially barrier repair)
• Hair conditioners & masks
• Lip balms & lip oils
• Makeup (improves spreadability)

Typical usage levels

• Leave-on products: 0.5–3%
• Creams/lotions: 1–5%
• Hair products: 0.5–2%
• Lip products: 1–3%

Formulation notes

• Added to the oil phase
• Not strong enough alone → use with another emulsifier
• Can feel sticky at high levels