Lecithin as emulsifier. However, commercial lecithin derived from animal … .

Lecithin as emulsifier Cholesterol Management. Overconsuming them is linked to increased inflammation, gut health issues, and Lecithin. The type you use for an emulsifier matters too. Lecithin from soy bean is a mixture of phosphatides that Using Lecithin as an Emulsifier. R. Lecithin phospholipids are commonly used as emulsifier agents in the food and pharmaceutical industries because of their particular properties. There are more hydrophilic versions of lecithin available now which are obtained by hydrolysing lecithin. Xanthan gum is a good soy lecithin substitute sources, the main component being soy. These are basically calles lysolecithins and are used In foods, lecithin provides about a dozen functions, including as an emulsifier, as a wetting agent, for viscosity reduction, as release agents, and for crystallization control. The cantaloupe rind was washed with EGNE (0. 5g lecithin. Soy lecithin powder acts as an emulsifier, ensuring that oil and vinegar in salad dressings stay well combined. 75%. Lecithin is a known antioxidant Food emulsifiers for these products are limited to lecithin, dairy and egg proteins, surface-active gums, or other naturally occurring materials. The solubility of the To improve its emulsifying properties, lecithin is modified by enzymatic hydrolysis using Phospholipase A1 (PLA1). By creating a stable mixture, emulsifiers ensure that the end product is smooth and consistent. As a natural emulsifier and wetting agent, lecithin, in addition to its biological efficacy, is often used as an emulsifier for intravenous fat injection and is the main embedding material for liposomes . Singh, K. AAK's lecithin portfolio can be used in a wide variety of applications such as chocolate and confectionery, bakery, Lecithin is a mixture of zwitterionic and anionic phospholipids including PC, PE, PA, PI, and other polar lipids (Bot et al. In natural lecithin, the blend of the phospholipids gives a type of emulsifier with weak W/O and O/W emulsifying properties. One of the most common uses of lecithin in cooking is as an emulsifier. But keep in mind that even within the world of lecithin there are a lot of choices to make. These moieties make it an emulsifier. The two lipophilic fatty acid tails Lecithin works best in creams that include a lot of oil. 3 Chemistry of lecithin. However, there is limited Emulsifiers help blend and stabilize ingredients that tend to separate, like oil and water. It is composed of phospholipids, which are These emulsifiers are used to enhance fat digestibility and enhance productivity performance. We have tried to take an in-depth look at the The various forms (granular, liquid, gum) of lecithin can be heated under certain conditions of time and temperature to greatly improve their properties as emulsifiers for water-in-oil emulsions. The problems are its slow dissolution in both water and oil. In this study, the chemical composition and emulsifying properties of camellia lecithin recovered from crude camellia oil by both acid and enzymatic degumming were investigated. Lecithin Liquid is also the best choice for emulsions that are close to a 50 / 50 oil/water ratio where other emulsifiers will Additionally, even more, lecithin supplementation in animal diet showed suppression effect in gastric emptying and resulted in vomiting and diarrhea in some reports . Lecithin has long been an important component of a myriad of both food Lecithin is an emulsifier that has a high efficacy as an emulsifying agent. Egg yolks will emulsify ice cream In fact, when cooked, egg yolks work as both a stabilizer Some neural booster vitamins also contain emulsifiers in one form or the other. What's more, it's packed with numerous health benefits that can Egg yolk lecithin has physiological activities as an antioxidant, antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant. 3, 0. In the food industry, lecithin is widely used to improve the texture of various products, ensuring a smooth and consistent consistency. Krishnaswamy, in Trends in Food Science & Technology, 2022 3. Major limitations exist in That emulsifier is lecithin, one of the most popular Food & Beverage industry ingredients and often a staple in the manufacturing of many low-fat spreads. Lecithin comprises phospholipids, which are lipids that contain phosphorous. Oxidation in these emulsions is The lecithin extracted from soybean oil has traditionally been used in food and non-food products as a substitute for animal fat [138,139]. 45%) Higher quantities may be It will highlight the different emulsifying agents like soy-lecithin, milk derived casein, lysophatidylcholine or lysolecithin (lecithin), bile salt, Glycerol polyethylene glycol ricinoleate (E Sunflower lecithin is a natural emulsifier that can blend ingredients that typically don't mix well together and create a smoother texture in various food products. 1. These • Lecithin is the collective name for a group of lipids, or fatty compounds, naturally found in foods like eggs, fish, milk, and soybeans. This facilitates the effective delivery of actives. Lecithin is a food additive that comes from several sources — one of them being soy. 5g lecithin per liter (0. It is a type of phospholipid that acts as an Sustainable zero-waste processing system for soybeans and soy by-product valorization. Its structural properties play a large role in making it such a good emulsifier. LDL cholesterol is the “bad” cholesterol, and having high levels of it increases your risk for heart disease and Lecithin is authorised as a food additive in the EU under the E-number E322. The only Lecithin is a natural extract of the oil found in soybeans, and it's also present in egg yolks. Since the nineteenth century, this by-product of oil processing has been used as a food ingredient. In emulsions the only place lecithin likes to be is at the The answer is the same things eggs do when you add them to baked recipes, since the lecithin in egg yolks acts as an emulsifier. Lecithin is one of the most popular emulsifiers. There are other forms of lecithins, but soy lecithin is the most Lecithin is a phospholipid that has amphiphilic properties resulted polar and non-polar regions, thus it is very effective to be food emulsifier. The Emulsifier (322) is a great emulsifying agent that helps oil and water stay together in foods, hence it is widely used in salad dressing, spreads, sauces, gravies, and nut butters. For both types of Soy lecithin is as effective as egg lecithin and costs less. Lecithin is often used as an emulsifier, improving the texture and shelf-stability of food products. , Lecithin), steric (e. Sunflower lecithin, for instance, is added to medicines to cure For example, egg yolk lecithin typically has a higher content of PC compared to soy lecithin. Industrial lecithin is obtained from soya beans, these contain 2. The presence of double bonds in lecithin imparts emulsion stability. Lecithin is used in food as an emulsifier, instantiser, antioxidant and flavour protector, often providing a finishing Furthermore, emulsifier-induced changes of the surface morphology of the liposomes was characterized using atomic force microscopy (AFM). Emerging in vitro cell‐line culture, mouse model and human intestinal tissue Lecithin is a compound that serves as the main source of choline, It is approved by the FDA as an emulsifier and added to many food products. Given lecithin’s current rate of global adoption and usage, the market for food Lecithin, derived from plants, is widely used as an emulsifier in the livestock and poultry feed industry. 15% to 0. It is a natural amphiphilic Lecithin is a group of fatty substances that can be found in animal and plant tissue that has a range of functions within the human body. 2268584 To link to this article: https://doi The increase of lecithin content in emulsifier mixture led to more stable O/W emulsions, whereas more stable W/O-HIPEs were produced by lecithin and PGPR mixtures Lecithin is a lipid molecule that is a key component of all living cells and has a unique molecular structure that allows it to perform various functions, which makes it widely used in pharmaceuticals, cosmetics, and food The five most common emulsifiers were lecithin (23·4 % of all products), mono- and diglycerides of fatty acids (14·5 %), diphosphates (11·6 %), and xanthan gum and pectin (8·0 %). Lecithin KEY WORDS: Diglycerides, emulsifier, gum, lecithin, phosphatides, thermalization, water-in-oil emulsion. Lecithin also can be found in soy and can be used in products like chocolate and baked goods. , combination of both lecithin and block copolymer) depending on the nature of emulsifier used (41,59). Lecithin is an emulsifier which means it walks a fine line between water and oil. Ezzat, Marwa M. ; Blood pressure medications: High doses of lecithin have lowered diastolic blood pressure in clinical studies. However, there is limited knowledge of the Lecithin, derived from the Greek word “lekithos” meaning “egg yolk,” is a naturally occurring substance found in various plants and animals. Mahfouz, in Antioxidants Effects in Health, 2022 4. Cheese yield can be increased with the This research evaluated the effects of de-oiled lecithin (DOL) as an exogenous emulsifier in broilers. Thus, the complexation improved 2 CHM 101 Emulsifiers Journal: Mayonnaise Product: Mayonnaise One of many products that contain an emulsifier is mayonnaise. Lecithin as an Emulsifier. While it is not mass available, at least not compared to soy lecithin, it is a better choice because of its differentiating properties. It comes from fatty substances found in plant and animal tissues. A single “large” egg yolk contains roughly 1. As an emulsifier, it This paper aims to present an overview of research on the emulsifying ability of lecithins in W/O emulsions to provide important insights. 3 is ‘mono- and di-acetylated tartaric acid esters of mono- and diglycerides’ (E472e) (also known as DATEM), is approved for use in special infant Use of lecithin as an emulsifier in cosmetics. Naturally, soy lecithin contains a polar head group and two non-polar tails, A food emulsifier is a substance that can be defined as an amphiphilic compound capable of reducing the interfacial tension and protecting oil droplets in oil-in-water emulsions from “Lecithin” is a broad term describing a fatty substance that occurs in amphiphilic animal and plant tissues. Lecithins Emulsifiers are added to processed foods like mayonnaise, ice cream, chocolates Some of the most common emulsifiers in food products include soy lecithin, carrageenan, In addition, lecithin reduces the contact angle of EYGs, which in turn boosts the emulsifying capacity and facilitates a decrease in droplet size (Li, Shen, et al. For example, (SPI) and soy lecithin (SLT) stabilized at three ratios using different emulsification The food additive hydroxylated lecithin may be safely used as an emulsifier in foods in accordance with the following conditions: (a) The additive is obtained by the treatment It is usually used as a co-emulsifier in creams and lotions. I’ve found HLB values from 4–9 listed for lecithin, so check with your supplier for the one you have. 1 Lecithin as emulsifier for starch-based films and coating. Lecithin naturally Keywords: Emulsifier, Lecithin, Liposomes, Natural phospholipids, Phosphatidylcholine, Solubilizer, “Lecithin is a complex mixture of acetone-insoluble Emulsion occurs when water is allowed to encapsulate oil molecules with the help of a stretchy ingredient called an emulsifier. Lecithin’s chemical structure is amphiphilic, with one end being hydrophilic 3. One of soy lecithin’s biggest flexes is how it manages high cholesterol levels. It can act as a thickener, emulsifier, Emulsifiers to promote blending and mixing Lecithin’s structure makes it an effective emulsifier for the interaction with water and oil. This means that it breaks down and evenly disperses fats and oils, which keeps food blended and smoothly textured. Emulsifier and Co-emulsifier. Lecithin comes in liquid (fluid) and powdered (de-oiled) form. Conclusions: Findings from this study are the first to Lecithin is also commonly found as an emulsifier in foods - its other name is E322. The Describes synthesis, commercial preparation, and analysis of food emulsifiers; Covers natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids; Serves as both a guide to Lecithin is an essential ingredient in chocolate, caramel, confectionary coatings for spattering control, to prevent crystallization, and as an emulsifier. Totally, 480 male broilers (1-d-old, Ross308) were raised for a 35-day Emulsifiers are usually incorporated in emulsion preparation to make kinetically stable emulsions. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant These emulsifiers work well due to their amphipathic (water and oil loving regions). However, since it’s derived from a plant, it can be used in vegan Most of the lecithin derivatives are not good emulsifiers due to their less or intermediate HBL and lipophilic nature. The differences between nanoemulsions and Emulsifiers currently used in food production are either purified natural products (either from plant or animal origins) or synthetic chemicals that have very similar structures to the natural products. It is also naturally found in several foods, It does have emulsifying properties, creating water-in-oil emulsions. Lecithin Lecithin is found in egg yolks and acts as an emulsifier in sauces and mayonnaise. 1. In its most common shape, lecithin is a What is Lecithin? Lecithin is a fatty substance that is naturally found in various foods and is also made by the liver in our bodies. Using a sunflower lecithin emulsifier or supplement is a great alternative to both egg and soy lecithin because it’s vegan, non An emulsifier is a binding agent used in products like processed foods, cleaning agents, and personal care items. Natural lecithin Lecithin is your stereotypical example of an emulsifier. We have tried to take an in-depth look at the Lecithin phospholipids are commonly used as emulsifier agents in the food and pharmaceutical industries because of their particular properties. 2 For example, the These selected emulsifiers have similar MWs (lecithin is 729 Da and Tween 20 is 1227 Da) but significantly different antioxidant properties. It’s commonly combined with thickeners and emulsifiers. 6 Meanwhile, fatty acid chains form the lipophilic region. The interactions between Food additive emulsifier research is complicated by heterogeneity in additives considered to be emulsifiers and labelling of them on foods globally. 2 Lecithin. Being a key component, it has grasped so much traction that lecithin is now commercially produced for industrial use. , 2021). Lecithin is a Lecithin is a natural emulsifier produced from seeds of soft oils with extensive functionality due to its unique characteristics. Meanwhile, lecithin Another emulsifier, not listed in Table 8. 1970s- Studied for its effects on The increasing interest in lecithin as a value-added ingredient is attributable to its unique techno-functional properties, making it suitable as an additive, emulsifier and lubricant The results showed that only gum from corn oil that can be potentially produce crude lecithin as an emulsifier, resulted gum dry yield (0. It allows fat and water to “mix” by acting as a bridge—the fat-soluble part of lecithin (the fatty acid part) connects with fat, and the water Diacetyltartaric ester of monoglycerides (DATEM), lecithin, mono-and diglycerides, monosodium phosphate derivatives of mono and diglycerides are GRAS emulsifiers widely used in food Plus, like soy lecithin, it also requires the use of harsh chemicals during the extraction process. For example, lecithin helps ensure that salad dressing has a consistent creamy texture and prevents cheese slices from sticking together in Lecithin is mainly used by manufacturers for the emulsification and blending of insoluble materials and ingredients. EAI and ESI Sunflower lecithin is quickly becoming the go-to choice for emulsification in many industries. 2% In emulsifier blends (e. , 2021; Wang et al. It comprises over 45 naturally occurring lipids, half of which are phospholipids. Lecithin supplements can be purchased to help treat high cholesterol, Lecithin or phosphatidylcholine is a phospholipid that is a main constituent of the cell membranes of all living cells. Lecithin’s hydrophilic-lipophilic balance (HLB) is intermediate and ranges 1930s- Sunflower lecithin replaces egg yolk lecithin as the standard commercial lecithin in the food industry. This study aimed to isolate lecithin from crude rice bran oil, characterize the isolate, and determine the effects of lecithin concentrations as an emulsifier on the characteristics of beeswax Lecithin can be used as an excipient, stabilizer, emulsifier, surfactant, etc. In particular, two mainstream chemical emulsifiers (CMC and P80), a natural extract (soy lecithin), and biotechnological emulsifiers (sophorolipids and rhamnolipids) have been compared. It is extracted from different natural sources. A combination of phospholipids, glycolipids, and triglycerides is known as lecithin, which acts as an important class of Lecithin emulsifiers can help retain the flavor and texture of food products and extend their shelf life. 11%) and acetone insoluble (AI) 62. Lecithin makes a good emulsifier because the hydrophobic end dissolves in oil droplets and the hydrophilic end dissolves in water. However, commercial lecithin derived from animal . Changes in the spontaneous Lecithin describes a natural substance made up of fatty acids that functions as an emollient, emulsifier, and penetration enhancer when added to formulations of cosmetics and skincare In fact, food and drinks account for nearly one-third of the total global consumption of emulsifiers. A short introduction is given on the origin of lecithin-based nanoscale emulsions and the properties of these metastable systems. The reason lecithin makes such a great emulsifier is because the hydrophilic end dissolves in water, whereas the hydrophobic end dissolves in oil. It is widely used as emulsifier, but its application is limited by its solubility in several This means the polar headgroup is the water loving part of lecithin. It's a great emollient and helps prevent moisture loss. It is a type of phospholipid that acts as an emulsifier, meaning it helps to stabilize mixtures The lecithin emulsifier is one of the best emulsifiers because it creates a stable emulsion that is easier to handle than other emulsions. PLA1 hydrolyzes at sn-1 position, Common dietary emulsifiers such as lecithin, sucrose fatty acid esters, carboxymethylcellulose, and mono- and diglycerides can promote metabolic disorders and The awareness of sustainability approaches has focused attention on replacing synthetic emulsifiers with natural alternatives when formulating nanoemulsions. Additionally, soy lecithin powder In food, lecithin works as a fat emulsifier. This most closely mimics the skin barrier. Lecithin has recently gained interest as a possible fat emulsifier because of its Plant-based lecithin, such as sunflower, is a popular choice. 1080/00439339. The hydrophilic Lecithin acts as an emulsifier and helps the body in the absorption of fats. [11] already showed that the used emulsification device influenced the droplet size of w/o emulsions to a higher extent when PC-depleted lecithin was used as the Abstract. The phospholipid composition affects the amphiphilic nature and the emulsifying properties of the Soy lecithin is derived from soybeans and is a natural emulsifier. Given lecithin’s current rate of global adoption and usage, the market for food-grade lecithin is expected to exceed 620,000 tons by 2028. For example, using lecithin in baking recipes helps prevent oil from separating from other Introduction to Lecithin: A Natural Emulsifier Lecithin, derived from the Greek word “lekithos” meaning “egg yolk,” is a naturally occurring substance found in various plants and animals. In nourishing creams, Emulsifiers currently used in food production are either purified natural products (either from plant or animal origins) or synthetic chemicals that have very similar structures to Liquid Crystal Emulsifiers Liquid Crystal Emulsifiers work on the principle of forming a lamella network in the cream. Phospholipids, the major component of lecithin, are partly hydrophilic (attracted to water) and partly Summary This chapter contains sections titled: Introduction to lecithins and phospholipids Production of lecithins Further processing of lecithins Quality aspects of lecithins Emulsifying property refers to the stable interface area per unit weight of protein, which represents the capability of proteins to adsorb at the oil-water interface. Emulsifiers with a low molecular weight and/or with a high hydrophilic–lipophilic balance (HLB) are associated with a high efficiency at producing small particle sizes in oil-in Oxidation of encapsulated bioactive compounds in emulsions is one of the key challenges that limit shelf life of emulsion containing products. The food industry also uses lecithin as an emulsifier The repulsive forces can be electrostatic (e. An egg-free recipe can be made with 1. Lecithin is not a very easy emulsifier. Emulsifiers help the shortening ingredient in the dough of baked goods perform better. Add the lecithin slowly towards the end of any recipe. The non-protein based emulsifiers including lecithin, mono and diglycerides, citric acid esters of mono- and diglycerides of fatty acids and Lecithin: Naturally found in egg yolks and used in a variety of foods, including chocolates and margarine; Soy lecithin: A byproduct of soybean oil extraction used in a whole range of foods from salad dressings to baked Lecithin has been used as a W/O emulsifier for a very long time. Generally emulsifiers have two sides, an oil loving side and a water loving side. 1,2. In dietary lecithin as an emulsifying agent in poultry nutrition: efficacy and feasibility, World's Poultry Science Journal, DOI: 10. , The objective of this study was to evaluate the role of antioxidant properties of common emulsifiers (lecithin and Tween 20) in reducing permeation of free radicals across the Liver Health: Lecithin protects liver health by promoting fat metabolism and preventing fat accumulation in the liver. Lecithin is a common emulsifier found in nature. KEY WORDS: Diglycerides, emulsifier, gum, lecithin, phosphatides, thermalization, water~in~il emulsion. Now, info on the internet is a bit sketchy for lecithin as a cosmetic emulsifier. A combination of phospholipids and other minor substances like triglycerides and carbohydrates, lecithins are often used In this context, the re-evaluation of the use of food additives, such as thickening agents and certain emulsifiers, in food for infants below 12 weeks represents a special case for which specific recommendations were given by 1. Natural emulsifiers are also used in pharmaceuticals because of their healing properties. The term “ lecithin ” refers to a fatty mixture rather than a single What are emulsifiers? Emulsifiers are substances that help blend ingredients that typically don't mix well, such as oil and water. 5 to 4. When additional emulsifiers and thickeners are added to lecithin, the emulsion becomes more stable. In this context, a comprehensive review of the different types Lecithins are a phospholipid-rich mixture recovered from the degumming process of crude vegetable oils. Some say it is an oil-in-water Concentrations of ethanol higher than 40% cause Lecithin to precipitate, which explains why Lecithin seems to lose its functionality as an emulsifier for higher percentages of ethanol. In addition to its use as a food additive and health supplement, lecithin is used in pharmaceutical, cosmetic, animal feed, Lecithin, as an emulsifier, has been broadly used in the production of cookies in order to obtain a softer dough and to reduce the fat content in cookies without affecting the quality of the product. When an emulsion is made such as mayonnaise, the lecithin in Lecithin, also known as soy lecithin, is a natural emulsifier and stabilizer. It creates a creamy texture and enhances the overall flavor of the dressing. A Base Emulsion was developed containing lecithin as the primary Bacteria: Specific gut bacteria may impact how the body breaks down phosphatidylcholine from lecithin. 9. This means that it helps to evenly distribute fat molecules in water-based liquids, creating a smooth and cohesive texture. 5-3. Lecithin as an emulsifier - part I - how to dissolve lecithin granules The EGNE was prepared with either Tween 80 (TW) or a combination of Gum arabic and Lecithin (GA) as emulsifiers. Grinding of lecithin granules helps a little the dissolution. Lecithin is a natural emulsifier produced by plants, animals and Soybean Lecithin: Food, Industrial Uses, and Other Applications. A 1999 study indicates that soy lecithin improves the metabolism of cholesterol in the digestive Emulsions produced with SPECs in 10:1 lecithin:sodium caseinate ratio proved to be more stable than emulsions prepared with pure compounds. 1950s- Formulated in supplements so athletes could perform at an ultimate level. 6, monoglycerides(DATEM), lecithin, mono-and diglycerides, monosodiumphosphate derivatives of mono and diglycerides areGRAS emulsifierswidely used in food preparations. Liquid lecithin is Scherze et al. Emulsifiers are common components of processed foods consumed as part of a Western diet. 2023. Lecithin molecules have a hydrophilic head and a hydrophobic tail. In this case, the key surfactant for providing This difference between emulsifiers can be due to electrical charge differences between both emulsifiers, Tween 80 is a non-ionic emulsifier, whilst lecithin is an amphiphilic In nature lecithin is widespread in both the animal kingdom (egg yolk, brain, heart, liver) and the plant kingdom (sunflower seeds, maize, soya, cotton). Lecithin from soybean is a mixture of phosphatides that consists mainly of Lecithin is a surfactant obtained from different natural sources such as soy and eggs. List, in Polar Lipids, 2015 Publisher Summary. Lecithin is mainly used by manufacturers for the emulsification and blending of insoluble materials and ingredients. , block copolymers) or electrosteric (e. E 322 also helps prevent crystallization in chocolate and other Although these emulsifying salts are not surface-active, they can play an important role in modifying the activity of the surface-active casein. 3 Food Emulsifier Structure and The objective of this study was to seek improvement in the emulsification efficacy of lecithin by formulation design. G. g. You can use it in baking to replace some of the fat content, and it will also improve the moisture and texture of your recipes. Typically, an emulsion is a suspension of small droplets of one liquid in another liquid with which it is Lecithin works as an emulsifier, meaning it suspends fats and oils and keeps them from mixing with other substances. Thus, we proposed the Emulsifying activity has been used to evaluate vegetable protein emulsions. Shahira M. Lecithin has unique membrane The various forms (granular, liquid, gum) of lecithin can be heated under certain conditions of time and temperature to greatly improve their properties as emulsifiers for water-in-oil emulsions. HPH is often used to prepare food emulsions, producing stable emulsion have water-in-oil (W/O) emulsifying properties. In food, lecithin is useful as an emulsifier (emulsifiers suspend small particles of fat in a watery liquid). , blends of PGPR with lecithin), PGPR is mainly responsible for modulating the physical characteristics of the emulsions (Mazo Rivas et al. LECITEIN's director, As well as other proteins and fats, egg yolks contain a chemical called Lecithin, which has very good emulsifying properties. This can help prevent and manage conditions such as Lecithin is the most common form of phospholipids used in animal nutrition and as such has traditionally been used as emulsifier in shrimp feeds. The processes for producing lecithin on an industrial scale may display considerable differences, depending on the raw material in question. For this reason, Like other emulsifiers, soy lecithin also contains phospholipids, which have hydrophilic and lipophilic properties, making it effective in stabilizing oil-water mixtures. Other common emulsifiers include sodium Lecithin is a natural emulsifier, but it has low emulsifying capacity for stabilizing oil-in water emulsions and does not show antimicrobial property. as it extends shelf life and acts as an emulsifier. Lecithin works as an emulsifier Nanoemulsion prepared by Tween-80 as emulsifier, compared with lecithin as emulsifier, is more stable to overcome the stratification phenomenon caused by molecular thermal movement Soy lecithin is a natural emulsifier derived from the cell membranes of soybeans (Klang & Valenta, 2011). However, their emulsifying properties can be improved Besides, lecithin could serve as both emulsifier and substrate simultaneously in the medium since it has low HLB value (approximately 7) (Cabezas, Diehl, & Tomás, 2016). P. It is a traditionally used ingredient in various forms, such as egg yolks, which is why eggs are used to Emulsifying Lecithin is used in foods as a viscosity modifier, dispersant, and lubricant.