What is Lecithin?
A Guide to the Natural, Plant-Based Emulsifier
In the world of food & beverage production, few ingredients are as essential and versatile as lecithin. Derived from the Greek word “lékithos”, lecithin refers to a complex blend of essential fatty compounds known as phosphatides.
These active components (phosphatides) are obtained as by-product when extracted from various naturally occurring sources. Common plant-based lecithin sources include soybeans, sunflower seeds and rapeseed plants. The phosphatides in lecithin, particularly phosphatidylcholine (PC) have gained wide recognition from nutritionists for their extensive range of health benefits.
But what makes lecithin particularly valuable are the unique amphiphilic characteristics. The active components in lecithin are both lipophilic (oil-preferring) and hydrophilic (water-preferring), creating different affinities for oil and water depending on form.
The natural dual ability of lecithin enables unmatched emulsifying, dispersing, and stabilizing properties. These powerful amphiphilic properties allow different ingredients to combine (that would otherwise separate) and have made the ingredient indispensable across countless industries. For example, lecithin prevents fat bloom in chocolate products while it contributes to shelf-life and texture in baked goods.
The Rise of Plant-Based Lecithin Options
As consumer preferences and FDA regulations continue to evolve, understanding the different types of lecithin has never been more important. Until recently, soy lecithin has been the dominant market player. Growing concerns around allergen labeling, genetically modified (GMO) ingredients and harsh production processes have caused increased demand for alternative sources.
Sunflower and rapeseed lecithin have recently emerged as leading plant-based lecithin sources. Free from allergens and animal by-products, many variants undergo gentle, product-friendly production processes. Deciding which ingredient to formulate with largely depends on the target application, desired outcome and product availability.
Organic & Non-GMO Sunflower Lecithin, Rapeseed Lecithin are natural, versatile, single-ingredient emulsifiers that may effectively replace the following synthetic additives in certain food and beverage formulations:
- Polysorbates (60, 80)
- Mono/Diglycerides
- PGPR (Polyglycerol Polyricinoleate)
- DATEM (Diacetyl Tartaric Acid Esters of Mono/Diglycerides)
Lecithin Production: Clean Label Transparency
The importance of transparent ingredient labels continues to take center stage for food and beverage manufacturers. Today’s consumers feel that understanding how something is produced is just as important as what it contains. Plant-based lecithin production involves a four-step process of transforming oilseed sources into a versatile ingredient known as lecithin.
Step One | Sourcing & Extraction
The process begins with carefully selecting premium oilseeds from three primary sources—soybeans, sunflowers or rapeseed plants. Selection largely depends on specific application requirements, regional preferences and market availability. Once seeds are selected and peeled, extraction occurs one of two ways to separate crude oil from the raw material: through a gentle cold-press process or with the use of chemicals.
In order to obtain Organic certification, the use of chemical solvents is strictly prohibited.
Step Two | Degumming & Crude Oil Production
Stage two occurs when water or steam are introduced to the crude oil through a centrifuge. This causes naturally present phospholipids to swell and separate from the oil phase, entering a gum phase. The gum is then carefully separated from the oil, yielding pure raw lecithin. This natural mechanical separation process takes place entirely without the use of chemicals.
Step Three | Drying
Once separation is complete, the gum phase undergoes a controlled low temperature drying process. This helps ensure product stability while maintaining the natural integrity of lecithin’s valuable phospholipid structure.
Step Four | Standardization
Standardization ensures the final end product maintains consistent phospholipid levels, viscosity, color and other functional properties. It typically involves physical processes such as blending, dilution, and filtration. Depending on the desired outcome, this process may involve solvents or food-grade additives in some instances. Organic lecithin varieties require mechanical filtration and prohibit bleaching or any sort of chemical fractionation. Physical standardization must occur by way of enzymatic treatment, blending, drying or centrifugation. Nearly all conventional Lecithin can be further processed through standardization which generally involves chemicals and solvents.
Austrade Inc. only partners with manufacturers of Certified Organic & Non-GMO raw material with transparent supply chains.
Sunflower Lecithin: An Allergen-Free Champion
As naturally Non-GMO plants, sunflowers possess the remarkable ability to thrive in fluctuating temperatures and in almost any kind of soil. Extracted from 100% sunflower seeds, sunflower lecithin offers a neutral taste & smell, and strong stability due to a low linolenic acid content. Conversely, it provides excellent dispersing and emulsifying properties thanks to a high phosphatidylcholine content. With the spotlight on sustainability, it’s no surprise that sunflower lecithin has emerged as the leading clean label lecithin source!
Austrade’s Available Formats
- Organic Liquid for premium applications
- Non-GMO Liquid for standard manufacturing
- Organic Deoiled Powder for premium applications that require dry ingredients
- Non-GMO Hydrolyzed Deoiled Powder for instantiated and beverage applications that have specific functional requirements
- Non-GMO Hydrolyzed Liquid for oil-based applications that have specific functional requirements
Rapeseed Lecithin: A Nutritional Powerhouse
Rapeseed lecithin is produced from the oilseeds of the Brassica napus plant. It is known for its significant content of C18:3 ALA (alpha-linolenic acid)—an essential omega-3 fatty acid. This nutritional advantage makes it appealing for health-focused brands. Although sunflower lecithin is rich in polyunsaturated fats, rapeseed lecithin offers a lower amount of saturated fat—an excellent solution for manufacturers reformulating to reduce overall saturated fat content! Austrade’s Non-GMO Rapeseed Lecithin is a common soy-free option for applications that do not require organic certification but a clean label is still essential.
Austrade’s Available Formats
- Non-GMO Liquid for applications requiring fluid consistency
- Non-GMO Deoiled Powder for premium applications that require dry ingredients
The Right Choice for Your Application
When choosing lecithin for food and beverage manufacturing, it’s important to consider the following key factors:
Allergen & GMO Concerns
Different sources offer unique functional and labeling advantages. For applications where allergens are of no concern, soy lecithin is often preferred for its cost effectiveness. Both sunflower and rapeseed lecithin are produced from naturally Non-GMO plants, ensuring a commitment to clean label origins. Sunflower lecithin is often the emulsifier of choice for premium, Certified allergen-free applications.
Labeling Compliance
It’s important to consider country-specific regulations, and labeling requirements for certifications such as USDA/NOP Organic, Non-GMO, Kosher, Halal, etc.
Functional Considerations
Manufacturers with specific application performance goals must consider the following when selecting a lecithin source: emulsification capacity, hydro-lipophilic balance (HLB), phospholipid profile, viscosity & dispersibility (de-oiled powder vs. liquid vs. hydrolyzed), stability & shelf-life, and interactions with other ingredients.
Source & Nutritional Profile
When choosing a lecithin source, manufacturers should consider its composition, phospholipid profile, allergen status, Organic & Non-GMO compliance, bioavailability and any potential health claims to support both regulatory compliance and product development.
Liquid vs. De-Oiled Powder vs. Hydrolyzed
By now you have likely realized that lecithin is a strategic ingredient that enhances F&B processing, labeling and overall product performance.
- Liquid Lecithin offers strong emulsification power and excels in oil-based systems such as chocolate and full-fat products.
- Deoiled Lecithin Powder requires full dissolution to avoid clumps or unpleasant texture, but offers easy handling and unique advantages in dry blends, bakery mixes and instant applications.
- Hydrolyzed Lecithin offers superior water dispersibility and stability in water-based applications such as beverages, plant-based milk & dairy, sauces and dressings.
The Future of Lecithin
Lecithin has emerged as a foundational ingredient in clean label reformulation efforts across the global food and beverage landscape. No longer just a commodity emulsifier, lecithin is now recognized for its multifunctional capabilities and nutritional benefits.
As manufacturers move away from synthetic additives like polysorbates and mono/diglycerides, lecithin serves as a natural, plant-based alternative that meets both functional and regulatory requirements.
Its role is especially important in clean label product lines, where sunflower and rapeseed lecithin are actively replacing soy-based lecithin and other synthetic ingredients.
Hydrolyzed sunflower lecithin is quickly rising in demand as it gains traction for its exceptional performance in plant and water-based formulations. Offering enhanced stability as a replacement for a variety of synthetic additives, Food Business News noted “the lecithin powder offers manufacturers functionality at lower dosage levels and maintains a neutral color and flavor for formulations. Cost savings and clean label? Yes, please.
The versatility, functionality, and clean label appeal of sunflower and rapeseed lecithin varieties position them as future-forward solutions in modern food manufacturing.
With sustainability, traceability, and nutritional value now at the core of F&B product development strategies, lecithin will continue to gain traction as a future-forward solution. It bridges purity and performance in everything from beverages to baked goods, and confectionery to nutraceuticals.
Partner with Austrade Inc. for Your Next Innovation
As the food and beverage industry continues to evolve, our team of ingredient experts are ready to help you leverage the full power of Austrade’s Organic & Non-GMO ingredients.
With almost 30 years of expertise in the North American market, Austrade delivers innovative solutions without compromising functionality. Our products are predominantly sourced from Europe, and backed by full traceability and a strong supply chain.
A partnership with Austrade Inc. ensures your products deliver accurate clean label product claims and performance quality that today’s consumers expect. Connect with us today to learn more and explore future opportunities.