Highest-quality lecithins
and phospholipids
for use in food, nutrition,
industrial, personal care
and pharmaceutical production.


Lecithins are unique emulsifiers with wide-ranging uses in food, nutrition, industrial processes, personal care products and pharmaceuticals.

They also have nutritional value of their own, and hypo-allergenic or non-GMO grades are especially useful in food and nutrition applications.

The term "lecithin" describes a complex mixture of phospholipids and other naturally occurring components.* These include triglycerides, fatty acids, sterols and glycolipids.

For industrial production of lecithins today, vegetable oils from soybean, rapeseed (canola), sunflower and egg are the most important natural sources.

Different types of lecithin are characterized by the content of acetone insolubles, with phospholipids as the value-providing components. The phospholipid composition determines the functionality of lecithin in different applications. Different affinities for oil and water and low production costs make lecithins invaluable in a broad range of manufacturing processes.

Unless otherwise indicated, chemical characteristics, product attributes, classifications and labeling criteria on this website refer to soy-based products. For more information about canola, sunflower and egg lecithins, contact us at 203.262.7100.


* We recommend that your company make its own determination regarding the designation "natural" on product labels. The following information can help.

"Natural" has not been defined in FDA regulations. But the FDA position regarding "natural" claims is available in FDA - 58 Federal Register 2407.