Hydroxylated Lecithin

A modified form of standard soy or sunflower lecithin produced by controlled treatment with hydrogen peroxide and lactic acid. The reaction adds hydroxyl groups across the unsaturated fatty-acid double bonds and substantially increases water dispersibility and emulsifying power.

Pale yellow to amber viscous liquid or plastic. Highly dispersible in water (the property that distinguishes it from native lecithin), forming stable oil-in-water emulsions at low addition.

We supply food-grade Hydroxylated Lecithin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Soy-derived and sunflower-derived feedstocks are available; sunflower variants serve allergen-restricted markets.

Common market grades are differentiated by acetone-insoluble content (62% standard, 65% high-functional), acid value, and color (Gardner scale). Powder formats co-spray-dried with maltodextrin carriers are produced for dry-mix applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering acetone-insoluble content, acid value, peroxide value, hydroxyl value, and microbiology.

Hydroxylated lecithin was developed in the United States in the 1940s by Central Soya Company and Glidden as a way to extend the application range of standard lecithin into low-pH and water-continuous systems where native lecithin disperses poorly.

Production starts with refined liquid lecithin, typically deoiled and standardized to acetone-insoluble content above 60 percent. The lecithin is then treated with dilute hydrogen peroxide and lactic acid under controlled temperature, which adds hydroxyl groups across the cis double bonds of the unsaturated fatty acid tails of phosphatidylcholine and phosphatidylethanolamine.

Regulated as E322(ii) in the EU, recognized as Generally Recognized as Safe by the U.S. FDA in 21 CFR 184.1063, and approved by JECFA without a numerical Acceptable Daily Intake limit.

The structural change substantially increases the hydrophilic-lipophilic balance (HLB) of the emulsifier system. Hydroxylated lecithin disperses readily in cold water, which standard lecithin does not, opening applications in dressings, beverages, and aqueous-phase emulsions where lecithin is otherwise difficult to incorporate.

• Bakery emulsions and dough conditioners; supports gluten network and improves volume
• Margarine, spreads, and reduced-fat butter substitutes; water-in-oil emulsifier with strong release properties
• Ice cream and frozen desserts; emulsifier that improves overrun and texture
• Salad dressings, sauces, and mayonnaise; stabilizes oil-in-water emulsions in low-pH systems
• Chocolate and confectionery coatings; viscosity control and fat-bloom prevention
• Coffee creamers and non-dairy whitening systems; emulsifies vegetable fat into protein matrix
• Instant cocoa, beverage powders, and nutritional formulations; supports rapid wetting and dispersion
• Meat and poultry processing; binder and dispersant in marinades and brines