Soya Lecithin Liquid (Food Grade) · Natural Emulsifier for Chocolate Flow, Bakery Processing & Margarine Stability

Name: Soya Lecithin Liquid (Food Grade)
Brand: Atlas Global Trading Co.
SKU: EM-LEC-SOY-LIQ
Availability: InStock

Liquid soya lecithin is a natural phospholipid-rich emulsifier widely used to improve processing and product stability in chocolate, compound coatings, bakery, margarines and spreads, release agents and many fat-based systems. In chocolate it is valued for reducing viscosity and improving flow, enabling more efficient conching, moulding and enrobing. In bakery and fat systems it supports wetting, dispersion and uniform fat distribution, contributing to consistent texture and processing performance. Atlas Global Trading Co. supplies food-grade liquid soya lecithin in application-oriented grades, supported with documentation, QA coordination and global logistics.

Function: Natural emulsifier and processing aid for chocolate/coatings, bakery, margarines and fat-based systems

Typical formats: Standard, fluidised and viscosity-adjusted liquid lecithin grades for industrial dosing

Key feature: Viscosity reduction in chocolate and improved wetting/dispersion in fat and dry ingredient systems

Soya lecithin is derived from soy and may be subject to allergen declaration depending on local regulations. Atlas provides allergen and compliance documentation upon request. Customers remain responsible for verifying additive classification, allergen labelling and claims in each destination market and product category.

Product overview

How liquid soya lecithin works in food systems

Liquid lecithin is typically obtained during the degumming of crude vegetable oils and then standardised for food use. It contains phospholipids such as phosphatidylcholine and phosphatidylethanolamine, which orient at interfaces to support stable emulsions and improved wetting. Liquid grades are commonly preferred where dosing into fat or chocolate systems is easier and where rapid dispersion is required without converting to powder.

Key characteristics

Ingredient name: Liquid soya lecithin (food grade), natural emulsifier rich in phospholipids.
Functional type: Emulsifier, wetting agent and processing aid that supports interface stability and improved mixing efficiency.
Typical appearance: Viscous brown to amber liquid or semi-fluid paste depending on standardisation and temperature.
Dispersibility and handling:
- Disperses well in fats, oils and chocolate systems; often dosed directly into the fat phase,
- Can support water-phase emulsions as part of a designed emulsifier system with adequate homogenisation.
Process benefits:
- Chocolate: viscosity reduction and improved flow at low dosing,
- Bakery fats and shortenings: improved wetting and uniform fat distribution,
- Margarines/spreads: supports emulsion stability and water droplet control in some systems.
Allergen status:
- Derived from soy; allergen statements are typically required where soy is regulated as an allergen.

Atlas can support grade selection based on your dosing equipment, viscosity preference, processing temperature and target end-use category.

Indicative specification points

Specifications are grade-dependent. Typical quality control points for food-grade liquid soya lecithin include:

Acetone-insoluble matter (AI): indicator of phospholipid fraction and functional purity.
Moisture: controlled to support stability and consistent viscosity.
Peroxide value and oxidative stability: managed to preserve flavour neutrality and shelf life.
Hexane-insoluble matter: limited to support cleanliness and processing efficiency.
Viscosity profile: standardised for dosing performance at defined temperature ranges.
Heavy metals and contaminants: within applicable food ingredient limits.
Microbiological quality: appropriate for food processing under GMP.

Atlas supplies a Certificate of Analysis (COA) and technical data sheet with each lot. Additional documentation such as GMO status (conventional or non-GMO where available), allergen statements, origin declarations, contaminant profiles and Halal/Kosher certificates can be coordinated depending on the selected supply chain.

Chocolate and compound coatings

Viscosity reduction: supports improved flow, mould filling, enrobing and depositing operations.
Processing efficiency: can reduce conching energy and improve ingredient dispersion depending on process design.
Particle wetting: supports more uniform wetting of sugar and cocoa solids to reduce processing variability.
Compound coatings: improves fat phase dispersion and flow for stable processing and finished texture.

Bakery and fats

Bread and buns: supports uniform fat distribution and can contribute to consistent dough handling and texture.
Cakes and batters: helps wet and disperse ingredients, supporting stable batters and uniform crumb.
Shortenings and bakery fats: used to improve processing behaviour and performance in industrial bakery systems.
Release agents: used in pan release and spray oil systems to support dispersion and stable application.

Confectionery and fillings

Fillings and creams: supports smooth mouthfeel and emulsion stability in fat/sugar systems.
Caramels and fat-based fillings: improves mixing efficiency and dispersion depending on formulation.

Margarines and spreads

Emulsion stability: supports stable water-in-oil systems and water droplet control depending on fat blend and processing.
Texture management: can influence crystallisation behaviour and spreadability in some systems.
Process tolerance: supports consistent emulsification during cooling and working stages.

Dairy and non-dairy systems

Dairy beverages and creams: used in some systems to support fat/protein stability and mouthfeel.
Plant-based products: supports emulsification of added oils and flavours within designed stabiliser systems.
Emulsified flavours: can be used as a component within flavour emulsions depending on target droplet size and stability profile.

Usage and formulation guidance

Dosage: typically low; optimise by trials and comply with local regulations. Chocolate use levels are commonly in the low % range depending on system design.
Addition method:
- Chocolate/coatings: add during conching or late mixing stages to reach target viscosity,
- Fat systems: blend into oils/fats with adequate mixing; warm conditions improve dispersion,
- Emulsions: combine with homogenisation and stabilisers as needed to achieve droplet stability.
Synergies:
- Chocolate: often used with PGPR or other emulsifiers to tune yield value and viscosity profile,
- Bakery and fats: works with E471 monoglycerides and other emulsifiers depending on end-use performance targets.
Storage considerations:
- Viscosity is temperature-dependent; store within recommended temperature range to maintain pumpability,
- Protect from oxidation and moisture to preserve functional and sensory quality.
Labelling and allergens:
- Typically declared as “soya lecithin” or “lecithin (soya)” and may require allergen declaration depending on local rules.

Need a lecithin grade that matches your dosing setup?

Share your application (chocolate/coatings, bakery fats, margarine/spreads, release agents or emulsions), processing temperatures and dosing method (manual, pump, inline). Atlas will recommend suitable liquid soya lecithin grades and provide documentation for QA and export.

Discuss liquid soya lecithin

Quality and documentation

Supplied as food-grade liquid soya lecithin with agreed phospholipid purity indicators and stable dosing performance.
Each lot includes a Certificate of Analysis (COA) and technical data sheet.
Documentation can include allergen statements (soya), 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 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 200 kg drums, 1000 kg IBCs or bulk tank options depending on origin and logistics route.
Suitable for container shipments and consolidated loads with other emulsifiers, stabilisers, sweeteners and functional ingredients from the Atlas portfolio.
Store in a cool, dry place; maintain recommended temperature to preserve pumpability and prevent phase separation.
Shelf life is stated on the COA and specification; 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 target application (chocolate/coatings, bakery fats, margarine/spreads, release agents or emulsions), desired function (viscosity reduction, dispersion, stability), processing temperatures and dosing setup, annual volume, packaging needs and documentation requirements for your destination markets.