Soy Lecithin Powder (Food Grade) · Natural Emulsifier for Chocolate, Bakery, Instant Beverages & Spray-Dried Applications

Name: Soy Lecithin Powder (Food Grade)
Brand: Atlas Global Trading Co.
SKU: EM-LEC-SOY-PWD
Availability: InStock

Soy lecithin powder is a de-oiled, free-flowing lecithin grade rich in phospholipids that functions as a natural emulsifier and processing aid. In chocolate and compound coatings it helps reduce viscosity and improve flow, enabling better processing and moulding. In bakery and dry mixes it improves wetting and dispersion, supports dough and batter handling, and contributes to uniform texture. In instant beverages and spray-dried formulations it supports rapid dispersibility, reduced dusting and stable emulsions. Atlas Global Trading Co. supplies food-grade soy lecithin powder in application-oriented grades, supported with full technical documentation and global logistics.

Function: Natural emulsifier and dispersing aid for chocolate, bakery, dry mixes and instant beverages

Typical formats: De-oiled lecithin powder; standard and instantised grades available depending on application

Key feature: Improves wetting, dispersion and flow while supporting emulsion stability and process efficiency

Soy lecithin is widely used in food processing; allergen declaration requirements apply where soy is regulated as an allergen. Local regulations define additive classification, labelling rules and permitted uses. Atlas provides documentation support; customers remain responsible for verifying regulatory status, allergen labelling and claims in each target market.

Product overview

What soy lecithin powder is and why food manufacturers use it

Lecithin is a natural mixture of phospholipids obtained from oil-bearing seeds. Soy lecithin powder is typically produced by removing the oil fraction from fluid lecithin and converting it into a dry, easy-to-dose powder. Compared with liquid lecithin, powder grades are often preferred in dry mixes and instant products where low oil content, improved free-flowing behaviour and easy handling are important.

Key characteristics

Ingredient name: Soy lecithin powder (de-oiled lecithin); composition dominated by phospholipids.
Functional type: Emulsifier, wetting agent and dispersing aid that supports stable oil–water interfaces and improved processing.
Typical appearance: Cream to light-yellow powder with mild characteristic odour; free-flowing depending on grade.
Dispersibility:
- Designed for rapid wetting and dispersion in water-based systems, especially in instantised grades,
- Also supports fat-phase dispersion and viscosity control in chocolate and fat-based systems.
Processing impact:
- Chocolate and coatings: reduces yield value and viscosity for improved flow and moulding,
- Dry mixes: improves wetting and dispersion to reduce lumps and improve reconstitution,
- Bakery: supports uniform fat distribution and consistent dough or batter performance.
Allergen status:
- Derived from soy and typically subject to allergen labelling as required by local rules,
- Allergen statements are provided in documentation packages for QA and compliance.

Atlas can supply standard de-oiled soy lecithin powder and application-specific grades such as instantised powders designed for rapid dispersion in beverages and dry mix systems.

Indicative specification points

Specifications vary by grade and destination requirements. Common quality control points for soy lecithin powder include:

Phospholipid content: a primary quality indicator that influences emulsifying performance.
Acetone-insoluble matter (AI): commonly used measure reflecting phospholipid fraction and purity.
Moisture: controlled for free-flowing behaviour, storage stability and reduced caking.
Hexane-insoluble matter: limited to ensure clean processing and product clarity.
Peroxide value and oxidative stability: managed to support flavour neutrality and shelf life.
Particle size and flowability: selected for dosing method and dispersion performance.
Heavy metals and contaminants: within applicable limits for food ingredients.
Microbiological quality: low counts suitable for food processing under GMP.

Each lot is supplied with a Certificate of Analysis (COA) and technical data sheet. On request, Atlas can provide GMO status (conventional or non-GMO where available), allergen statements, origin, contaminant profiles, and Halal/Kosher certificates depending on the selected supply chain.

Chocolate, compound coatings and confectionery

Chocolate and compound coatings: reduces viscosity and improves flow for moulding, enrobing and depositing operations.
Fillings and fat-based creams: supports stable emulsions and smooth mouthfeel in fat/sugar systems.
Confectionery processing: improves ingredient wetting and mixing efficiency, helping reduce dust and improve dispersion.

Bakery and dry mixes

Bread and buns: supports uniform fat distribution and can contribute to improved dough handling and consistent crumb structure.
Cakes and batters: helps wet and disperse powders and fats, supporting stable batter systems and uniform texture.
Bakery mixes and premixes: powder format simplifies dosing and blending in dry systems, improving process consistency.
Release and processing aids: used in some formulations to support processing efficiency depending on equipment and recipe.

Instant powders and spray-dried systems

Instant beverage powders: improves wettability and dispersibility in water or milk, supporting quick reconstitution.
Protein and nutrition powders: supports dispersion and reduces lump formation where powders are difficult to wet.
Spray-dried ingredients: used as an emulsifier component to stabilise oil phases during homogenisation and drying.

Dairy and non-dairy beverages

Flavoured milk and dairy drinks: supports fat/protein stability and improved mouthfeel in homogenised systems.
Plant-based beverages: helps emulsify added oils and flavours and can reduce creaming with correct homogenisation and stabiliser design.
Beverage flavour emulsions: used as part of emulsifier systems to achieve stable droplet size and consistent turbidity.

Usage and formulation guidance

Dosage: depends on application, fat content and processing goals. Use levels are typically in the g/kg range; confirm by trials and regulations.
Addition method:
- Chocolate and fat systems: add during conching or refining stages per process design to reach target viscosity,
- Dry mixes: blend uniformly with powders; instantised grades may be preferred for rapid wetting,
- Emulsions and beverages: hydrate/disperse lecithin appropriately and use homogenisation to achieve stable droplet size.
Synergies:
- Often combined with E471 monoglycerides, PGPR, stabilisers and hydrocolloids depending on system requirements,
- Works with proteins and starches to improve dispersion and texture in complex systems.
Process considerations:
- Powder grade selection is important for flow, dust control and wettability,
- Oxidative stability should be managed by appropriate storage and by controlling heat exposure during processing.
Labelling and allergens:
- Typically declared as “soy lecithin” or “lecithin (soy)” and may require allergen declaration depending on local regulations.

Choosing the right lecithin powder grade

Tell us your application (chocolate/coatings, bakery mixes, instant beverages, spray-dried powders, dairy or plant-based beverages) and your processing steps. Atlas will recommend suitable soy lecithin powder grades and provide the documentation package required for QA and export.

Discuss soy lecithin powder

Quality and documentation

Supplied as food-grade soy lecithin powder with agreed phospholipid purity indicators and stable processing performance.
Each lot includes a Certificate of Analysis (COA) and technical data sheet.
Documents can include allergen statements (soy), GMO status (conventional or non-GMO where available), origin declarations, contaminant profiles and Halal/Kosher certificates depending on grade and supply chain.
Manufacturing sites typically operate under recognised food safety management systems (e.g. HACCP, ISO/FSSC 22000); certificates can be shared on request.
Customers remain responsible for regulatory validation, allergen labelling and claims in each destination market.

Packaging, storage and logistics

Standard packaging: commonly 20–25 kg multi-wall paper bags or cartons with inner liners; alternative pack sizes can be discussed.
Suitable for full-container or mixed-container loads with other emulsifiers, stabilisers, sweeteners and functional ingredients from the Atlas portfolio.
Store in a cool, dry place, in original tightly closed packaging, away from heat, moisture and strong odours to preserve flowability and oxidative stability.
Shelf life is stated on the specification and COA; validate performance in your formulation and storage conditions.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share your application category (chocolate/coatings, bakery mixes, instant beverages, spray-dried systems, dairy or plant-based beverages), desired functionality (viscosity reduction, dispersibility, emulsion stability), annual volume, packaging needs and documentation requirements for your destination markets.