Enzyme Lecithin
Enzyme Lecithin is an enzymatically modified phospholipid emulsifier in which native lecithin has been treated with phospholipase or lipase enzymes to deliver tailored emulsification performance. It carries the European food additive number E322 within the broader lecithin class.
The product is differentiated from chemically modified lecithin by the selective and mild nature of the enzymatic reaction. The treatment produces controlled levels of lysophospholipids that boost oil-in-water emulsifying performance without harsh reaction conditions or chemical residues.
We source bulk Enzyme Lecithin from top China manufacturers for our partners. The manufacturer is in Anhui. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 250 kg plastic drum or 1,000 kg IBC tote
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | Yellow to amber viscous liquid or plastic mass |
| Acetone-Insoluble Matter | ≥ 56.0% |
| Lysophospholipids (of total phospholipids) | ≥ 10.0% |
| Hexane-Insoluble Matter | ≤ 0.3% |
| Acid Value | ≤ 40 mg KOH/g |
| Peroxide Value | ≤ 10 meq/kg |
| Moisture | ≤ 1.0% |
| Viscosity (25 °C) | ≤ 10,000 mPa·s |
| Colour (Gardner) | ≤ 14 |
| Residual Enzyme Activity | Not detected |
| Heavy Metals (as Pb) | ≤ 2 mg/kg |
| Arsenic (as As) | ≤ 1 mg/kg |
| Total Plate Count | ≤ 1,000 cfu/g |
| Yeast and Mould | ≤ 100 cfu/g |
| Salmonella | Negative/25g |
Common Markets Grades
Enzyme Lecithin is graded by enzyme type, degree of conversion, and lysophospholipid content.
Phospholipase A2 grades carry lysophospholipids at 10 to 60 percent of total phospholipids depending on reaction time and target use. Phospholipase A1 grades produce a different lysophospholipid profile favoring sn-1 cleavage.
Phospholipase C grades cleave the phosphate head group and produce diacylglycerols alongside phosphate-containing fragments, with use in oil yield improvement during degumming.
Fluid, powdered, and granulated formats exist across the enzyme grades, from soy, sunflower, and rapeseed source material. Selected grades are produced with documented residual enzyme activity below detection limits for sensitive applications.
Applications
- Bakery doughs and batters for crumb softening and shelf life
- Salad dressings, mayonnaise, and acid-system culinary sauces
- Instant beverage powders for cold-water dispersibility
- Margarine, spreads, and culinary fats
- Ice cream and frozen desserts
- Plant-based meat and dairy alternatives
- Infant formula and clinical nutrition emulsions
- Protein shake and sports nutrition drinks
- Confectionery cream fillings
- Pharmaceutical creams and topical emulsions
- Cosmetic skincare emulsions and serum bases
- Improved degumming yield in vegetable oil refining
China Manufacturers of Enzyme Lecithin
Top Enzyme Lecithin manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Enzyme Lecithin
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Enzyme Lecithin out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Enzyme Lecithin together with other ingredients such as Transglutaminase, Nattokinase and Bromelain into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Enzyme Lecithin is covered under the lecithin additive class with the European food additive number E322 in the European Union for general food use at quantum satis.
The United States Food and Drug Administration treats enzyme-modified lecithin under the general lecithin GRAS listing in 21 CFR 184.1400. The phospholipase enzymes used in production carry their own GRAS notifications and approvals as processing aids.
JECFA reviewed lecithins as a class and concluded that a numerical intake limit was not required.
Enzyme-modified lecithin can typically be labelled as lecithin without a modifier in most major markets, although some clean-label brands voluntarily disclose the enzyme treatment. Source allergen labelling follows the parent oilseed.
Manufacturing Process
Enzyme Lecithin is produced by treating standard fluid lecithin with food-grade phospholipase enzymes.
The fluid lecithin is dispersed in water with controlled pH between 6 and 8 and warmed to 40 to 60 degrees Celsius. The chosen phospholipase enzyme is added at a defined dose. Phospholipase A2 is the most common enzyme, sold under the LECITASE family from Novozymes or as equivalents from other enzyme producers.
The enzyme cleaves the targeted ester bond on a controlled fraction of the phospholipid molecules. Reaction time runs from 2 to 12 hours depending on the target degree of conversion.
The reaction is stopped by heat inactivation of the enzyme. The product is then dewatered, neutralised, dried under vacuum, and standardised for acid value and lysophospholipid content. The lack of chemical reagents leaves a clean residual profile suited to clean-label applications.
