Soya Lecithin Hydrolised

ESSEMM P200 Hydrolysed Soya Lecithin is manufactured by use of Food Grade enzymes by selective hydrolysis of the fatty acids in the 2 position. The process condition determines the extent of hydrolysis as well as the relative Hydrolysis of the different kinds of phospholipids.

ESSEMM Hydrolysed Lecithin has several advantages, it is more hydrophilic depending on the degree of hydrolysis and this allows the use of Lecithin in cream emulsion types as well as in frying margarines, the monoglyceride like structure with only one fatty acid are more effective in bakery products for softness and longer shelf life.

Diagram Showing Hydrolysis of Lecithin

Typical Specification


Specifications Range
Characteristic Pure Soya (Enzymatic Modified)
Odor Typical Soya
Appearance Semi Liquid Viscous Syrup
Colour 10-13 Max on Gardner scale
Moisture Max 1.0%
Acid Value Max 30 KOH/g
Peroxide Value Max 5.0 m.eq
Hexane Insoluble Max 0.30%
Acetone Insoluble 58% - 60%
Viscosity Max 120 Poise
HLB 8-11
GMO Negative
Solubility in Water 90 - 100%


Parameter Value
Total Plate Count (cfu/g) 5000 max.
Total Coliform (per g) Negative
E. Coli (per g) Negative
Salmonella (per 25g) Negative
Yeast & Moulds (cfu/g) 100 max.


ESSEMM P200 Soya Lecithin is a special hydrolyzed lecithin much more hydrophilic nature than other food emulsifiers and designed for its use in food when high polar emulsifier is required. ESSEMM HSL has high nutritive value, high emulsifying ability, easily digestive, useful for various kind of foods such as baked goods, frostings, infant formulas, margarine, non-dairy creams, nonstick cooking sprays, biscuits, salad dressing, sauces, cosmetics, medicines, and gravies.

Scroll To Top