Lecithin
Lipoid has more than 30 years of experience in the development and large scale manufacturing of high quality lecithin meeting the requirements of the pharmaceutical, cosmetic and dietetics industries. The current product portfolio encompasses egg yolk, soybean and Non-GMO soybean derived products as well as lecithin obtained from rapeseed and sunflower. The latter do not require allergen labelling.
Our Products
- Egg Lecithin
- Soybean Lecithin
- Non-GMO Lecithin
- Rapeseed Lecithin
- Sunflower Lecithin
- Lysolecithin
Our Brands
- LIPOID
- PHOSPHOLIPON®
Further Information
Lecithin is a natural constituent of all living cells with essential functions for humans, animals and plants. The term “Lecithin“ describes the complex mixture of phospholipids and other natural occurring concomitant components like triglycerides, fatty acids, sterols and glycolipids. For industrial production of natural lecithins today vegetable oils and egg are the most important sources available, in particular soybean, rapeseed and sunflower.
The different types of lecithin are characterized by the content of polar lipids (Acetone Insolubles not less than 50%) and their phospholipid composition which determines the functionality of lecithin in the different applications. Phospholipids are the value providing components in lecithin. Amongst them, phosphatidylcholine (PC) is of particular interest. Lipoid offers various lecithin fractions enriched in PC.
Quality criteria for purity, freshness and safety are warranted by environmentally sound and compatible processes and by consistent control.
Lecithin and fractions thereof are used as excipients for technological purposes or as physiologically active ingredients in various applications.
The different types of lecithin are characterized by the content of polar lipids (Acetone Insolubles not less than 50%) and their phospholipid composition which determines the functionality of lecithin in the different applications. Phospholipids are the value providing components in lecithin. Amongst them, phosphatidylcholine (PC) is of particular interest. Lipoid offers various lecithin fractions enriched in PC.
Quality criteria for purity, freshness and safety are warranted by environmentally sound and compatible processes and by consistent control.
Lecithin and fractions thereof are used as excipients for technological purposes or as physiologically active ingredients in various applications.
