Producing soybean oil results in the manufacturing of Soy Lecithin. Little quantities of water are infused into the oil during this procedure, and the oil and lecithin are subsequently separated using a centrifuge. Refined soybean oil is almost completely made up of lipids, therefore there are virtually no soy proteins in the finished product. In spite of this, soy lecithin functions in most dietary applications like a protein. It possesses qualities that lubricate, moisten, stabilise, and emulsify.
Emulsifiers aid in the blending of liquids that would not normally stay combined on their own. This is crucial for items like margarine and salad dressings that include water and oil. The emulsifying abilities of Soy Lecithin also aid in reducing the spattering that occurs when margarine and cooking sprays are used for frying. In addition to aiding in the stabilisation of these emulsions, soy lecithin aids in the blending of fats and fine particles. A fantastic example is chocolate bars, which frequently include cocoa butter, milk, sugar, and fine, solid cocoa. These components are combined and stabilised with the use of soy lecithin. As a result, soy lecithin is a particularly popular component in the candy sector.
