Food Grade Soybean Lecithin

Soybean Lecithin, also known as soybean egg yolk, is a byproduct of the refined soybean oil process. It is obtained through solvent extraction, centrifugal separation, and alcohol washing. Granular Soybean Lecithin on the market is a product obtained by processing and drying phospholipids precipitated from soybean oil during the degumming process. Pure Soybean Lecithin is a brownish yellow waxy solid that easily absorbs water and turns into a brownish black gel like substance. It is prone to oxidation and gradually changes from brownish yellow to brownish black.

Advantages

• Lowering cholesterol and promoting cardiovascular health

The unsaturated fatty acids in soy lecithin, especially linoleic acid and linolenic acid, help to lower cholesterol

• Protect the liver

Soy lecithin helps protect the liver, reduce fat accumulation in the liver, and promote liver cell regeneration, which has a certain preventive and improving effect on fatty liver and cirrhosis.



• Promoting brain health:

Choline in soy lecithin is an important component in the synthesis of the neurotransmitter acetylcholine, which helps improve memory, attention, and cognitive function.



• Maintain digestive function

Soy lecithin can activate intestinal cells, promote peristalsis, and help prevent and alleviate constipation.



• Antioxidation

Soy lecithin has antioxidant properties, which can reduce the damage of free radicals to the body and protect cells from oxidative stress.



• Emulsification and digestion

As a natural emulsifier, soy lecithin helps to mix fat and water, promoting digestion and nutrient absorption.