Lecithin is a naturally occurring group of phospho lipids found in every living cell. Though the name Lecithin is derived from the Greek Lethikas meaning “Yolk of an egg”, Soyabean is the commercial source of Lecithin.

Vippy NON GMO Soya Lecithin is obtained by dehydrating and cooling of Gums from Soyabean Oil (derived from ‘NON GMO’ soybeans). The addition of water in Crude Soya Oil Hydrates the phosphotides making them insoluble. These are dried with Soyabean Oil and fatty acids to produce good Lecithin.


  • Acts as a superior emulsifying Agent Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent.
  • NON GMO Soya Lecithin is highly used as an emulsifier in chocolate & confectionary, coatings for spattering control, to prevent crystallization etc.
  • In baked items including casseroles, breads, cakes, and cookie dough as an anti-caking, pan release and moisturizing agent.
  • Lecithin is added to various sauces, gravies, soups, nut butters, and gravies due to their emulsifying properties.
  • Used in delicately flavored products as a spray drying or in milk powders.
  • Used by Biscuit Industries.
  • Promotes consistent blending and thorough mixing.
  • Widely used by Ice cream Industries.
  • Used for Frosting.


Hydrolized NON GMO Soya Lecithin

food-lecithin-imgHydrolized NON GMO Soya Lecithin is an oil-in-water (o/w) emulsifier as opposed to regular or native lecithin, which promotes water-in-oil (w/o) emulsions.
Most of the performance benefits of soybean-based lecithin come from the unique hydrophilic and hydrophobic surface active properties of phospholipids, their primary component. Hydrophilic (water-loving) and hydrophobic (water-repelling) properties enable lecithin to make stable blends of materials that otherwise do not mix easily and tend to separate.

Hydrolized NON GMO Soya Lecithin is produced by enzymatic hydrolysis by means of phospholipases in order to increase the hydrophilic-lipophilic balance (HLB) of regular lecithin from 3-4 to 7-8 in the case of standard hydrolysis, or even to 9-10 for highly Hydrolized specialties.

Phospholipids Composition of Standard Lecithin and Hydrolized Lecithin


Standard Lecithin

Hydrolized Lecithin

Phosphatidylchdine (PC)
13 - 15%
3 - 5%
Phosphatidylethanolamine(PE)8 - 10%0.5 - 2%
Phosphatidylinositol(PI)6 - 9%4 - 5%
Phosphatidicacid (PA)3 - 5%0.1 - 0.5%
Lysophosphatidylcholine (LPC)0.2 - 0.3%6 - 10%
Lysophosphatidylethanolamine(LPE)0.1 - 0.3%6 - 8%
Lysophosphatidylinositol (LPA)0.1 - 0.3%1 - 3%
Lysophosphatidicacid(LPA)0.1 - 0.5%2 - 4%


  • Emulsification, Antispattering in Margarine/Spreads and Mayonnaise.
  • Wetting & Dispersibility in Instant Drinks Dairy & Cocoa.
  • Volume Improvement, Anti-staling, Fat Dispersion, Machinability in Baked Goods.
  • Used in Separation & Ease of cleaning in Release Agents.
  • Increases oven spring.Nutrition bars the dietary fiber content can be increased while the oil/fat content can be decreased.
  • They are able to stabilize creams, lotions without irritating surfactants.