Description
Liquid soy lecithin
|
INCI |
Soy lecithin |
|
Certification |
Conventional |
|
Appearance |
Viscous amber liquid |
|
Origin |
USA |
|
Usage rate |
0.5 – 10% |
|
pH range |
4 – 7.5* |
|
Vegan |
Yes |
|
Palm oil |
No |
|
Animal tested |
No |
GMO free
Lecithin is a by-product of the process of extracting oil from soybeans. Lecithin belongs to a group of fat-like substances called phospholipids. These consist of fatty acids, glycerol and choline (vitamin B) combined with phosphoric acid and a touch of vitamin E.
It is typically used as an emulsifier, thickener, wetting/dispersing agent, lubricant or releasing agent. Lecithin can decrease mixing times and improve results when combining dissimilar ingredients.
Add to oil-containing products. Whether water-in-oil or oil-in-water emulsion, the lecithin should be dispersed in the oil phase first.
In formulations lecithin can be used as a penetration enhancer. It makes balms and butters very creamy, even if you use only a small amount. It also has therapeutic properties for the skin, being a carrier for nutrients and hydration. It is also very moisturising.
HBL: 4
The emulsification properties of different lecithin products are a function of their "hydrophilic-lipophilic balance" (HLB). The HLB describes the relative composition of the water-loving (polar) and fat-loving (non-polar) elements of an emulsifier such as lecithin.
Heating to approximately 49°C will aid in dispersion and can improve handling and mixing characteristics.
*Most lecithin products have a pH of around 7. Lecithin is most effective in formulas with a pH above 4.
For use in:
Lip balms
Hair care
Anhydrous creams
Balms
Butters
Oils
Emulsions
Please note: Lecithin can be tricky to work with and can require practice. This type of emulsion is not for everyone but can be a great product for a niche.
It has a characteristic aroma and strong colour, which is to be considered when adding to a formulation.
All of our products are for external use only.