Soy lecithin is produced from the soybean plant, is a dark brown, fluid compound that is widely preferred in the food sector. Thanks to its emulsifying properties, it acts as an emulsifier by enabling the combination of substances that do not mix, such as oil and water. Therefore, this characteristic of soy lecithin is used in high amounts to ensure that oil and water-based components have a homogeneous structure.
Soy lecithin is particularly used to obtain a smooth and homogeneous structure, especially in products such as butter, cream, margarine, ice cream, milk and chocolate.