Hydrolyzed lecithin

Natural and synthetic emulsifiers can be scored on the Hydrophilic-Lipophilic-Balance (HLB), which determines whether an emulsifier is more O/W or W/O.

RED’s Hydrolyzed lecithin (“lysolecithin”) undergoes a transformative process called enzymatic hydrolysis. This process alters the underlying phospholipid profile of the lecithin, rendering a lecithin that is more hydrophilic. Consequently, hydrolyzed lecithin exhibits superior stability in oil-in-water emulsions, expanding its potential in various Food applications, where standard fluid or deoiled lecithin does not suffice.

In food, hydrolyzed lecithin is used in (low-salt) margarines and to improve spatter control bakery products that require more (loaf) volume and softness, milk powders that need improved wettability, plant-based milk-substitutes that require instantizing, and many more. In animal feed applications, the inclusion of hydrolyzed lecithin improves fat digestion and nutrient absorption, particularly in young animals.

RED also pioneers organic hydrolyzed (“organic lysolecithin”) variants that boost lecithin’s innate properties, delivering improved solubility, consistency, and integration in specialty formulations, especially for unique products.

Each of our REDLEC products reflects our commitment to precision, quality, and consistency across our lecithin range.

Key Lecithin Attributes

Enhanced Emulsification

Improves uniform oil-in-water distribution, leading to superior overall product stability and smoother textures

Volume Boost

Freshness Aid

Retains gas more effectively in yeast-raised dough, ensuring a consistently higher loaf volume and better crumb structure

Contributes to a smooth, creamy texture in foods and beverages, enhancing overall mouthfeel

Instant Solubility

Anti Spatter

Significantly enhances wettability and dispersibility in powdered products, enabling quick and even mixing in liquids

Stabilizes water droplets in margarine, preventing explosive splattering and maintaining safer frying conditions