Lecithin

General description: Lecithin, from soybean, is a naturally occurring phospholipid found in a variety of biological materials, including plant and animal sources.

Application: Soy Lecithin, or lecithin, is commonly used to hold emulsions together. Lecithin is a very common ingredient in packaged foods because it is such a great emulsifier and stabilizer. The food industry has long recognized the importance of lecithin as a critical component in processing. Lecithin helps smooth the texture of food items such as chocolate and margarine and makes instant foods easy to dissolve.

Catalogue Number: i880096

Technical Information
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Technical Information

L-α-Phosphatidylcholine	Synonym
8002-43-5	CAS-No
232-307-2	EC-No
C42H80NO8P	Linear formula
Pale Brown to Yellow liquid	Appearance
Insoluble	Solub. in H2O
758.04 g/mol	Molecular Weight
1.0305 g/cm3	Spec. density
2923-20-00	HS-No
Acute toxicity, Eye irritation, Skin irritation, H225, H302, H315, H319, H331, H336, H351, H372, P201, P210, P261, P280, P305+P351+P338, P308+P313, P403+P233, P235 LGK 10 - 13	GHS
Keep container tightly closed in a dry and well-ventilated place	Storage Conditions