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Benario
Soybean Lecithin (Food Grade) — Liquid Emulsifier for Food & Baking
Soybean Lecithin (Food Grade) — Liquid Emulsifier for Food & Baking
Regular price
$25.00 AUD
Regular price
Sale price
$25.00 AUD
Taxes included.
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🥣Food gradeE322 emulsifier
📦Packed in Australia200mL & 4 x 200mL
🍫High-functionChocolate, baking & sauces
⚠️Contains soyAllergen declaration required
Food Grade Liquid Lecithin E322 / INS 322 ⚠ Contains Soy COA Available
⚠️ Allergen notice — CONTAINS SOY. This product is soybean-derived. Finished food products containing this ingredient may require declaration using the required allergen name soy / soybean. Not suitable for people with soy allergy.
Soybean Lecithin is a food-grade liquid emulsifier used to improve mixing, texture, flow, dispersion and shelf stability in fat-and-water systems. It is widely used in chocolate, confectionery, bakery products, sauces, dressings, nut butters, beverages, supplement blends and food manufacturing applications where smooth texture and stable emulsification are important.
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Backed by AuSaMicS Pty Ltd — Australian supplier of food ingredients for manufacturers, formulators, small food businesses and R&D users. Packed and quality-checked before dispatch.
Popular uses
🍫ChocolateImproves flow, moulding and texture
🧁BakingDough conditioning and softer crumb
🥫SaucesHelps oil and water phases combine
🥜Nut ButtersImproves spreadability and consistency
🥤BeveragesSupports dispersion of oils and powders
💊SupplementsCarrier and dispersing aid in blends
Why Benario Soybean Lecithin
- Food-grade liquid lecithin — suitable for food manufacturing and formulation use
- Recognised food emulsifier — E322 / INS 322
- Helps reduce viscosity in chocolate and fat-based systems
- Improves dispersion of oils, powders, flavours and colours
- Useful in bakery products for softer texture and improved dough handling
- Convenient bottle format — 200mL for small batches and 4 x 200mL for regular use
- Packed in Australia — COA available on request
Quick reference
| Property | Detail |
|---|---|
| Also known as | Soy lecithin, soybean phospholipids, lecithin liquid, E322 |
| CAS number | 8002-43-5 |
| Food additive number | E322 / INS 322 |
| Source | Soybean-derived |
| Form | Viscous amber to brown liquid |
| Function | Emulsifier, dispersing aid, wetting agent, texture improver |
| Solubility | Dispersible in oils and fats; partly dispersible in water systems with mixing |
| Allergen | CONTAINS SOY / SOYBEAN — declaration required where applicable |
| Pack sizes | 200mL · 4 x 200mL |
| Storage | Store sealed in a cool, dry place away from heat and sunlight |
Benario is a trading name of AuSaMicS Pty Ltd (ABN 56 676 640 467). This product is intended for use as a food ingredient. Contains soy/soybean. Finished-product labelling is the buyer’s responsibility. This product is not a therapeutic good.
⚠️ Allergen notice — CONTAINS SOY. If used in a finished food product, ensure soy/soybean is declared correctly on the label where required. Keep separate from soy-free production areas.
Soybean Lecithin is normally used at low levels. It should be added during mixing and fully dispersed into the fat or liquid phase before final blending. For thick products, gently warming the bottle or the fat phase can improve pourability and mixing.
Recommended usage levels
| Application | Typical usage level | Notes |
|---|---|---|
| Chocolate / compound coating | 0.2 – 0.6% | Improves flow, reduces viscosity and supports smooth moulding |
| Bakery products | 0.2 – 1.0% | Improves dough handling, crumb softness and fat dispersion |
| Sauces / dressings | 0.1 – 0.5% | Helps stabilise oil-water systems with proper mixing |
| Nut butters / spreads | 0.2 – 1.0% | Improves spreadability and consistency |
| Beverage concentrates | 0.1 – 0.5% | Assists dispersion of oil-based flavours and powders |
| Supplement blends | 0.5 – 3.0% | Used as a dispersing aid or carrier depending on formulation |
| Ice cream / frozen dessert bases | 0.1 – 0.5% | Supports fat dispersion and smoother mouthfeel |
How to use
- For chocolate and fat-based systems, add directly into melted fat or chocolate and mix thoroughly
- For sauces and dressings, pre-disperse into the oil phase before combining with water phase
- For powders, blend with oil-soluble flavours or fats before adding to the dry mix where possible
- Use accurate weighing for commercial formulations — lecithin is effective at low dosage
- If the liquid is thick, warm the closed bottle gently in warm water before pouring; do not overheat
- Natural settling or slight separation may occur — stir or shake before use
💡 Formulation tip: Lecithin is very strong at low levels. In chocolate, too much lecithin can make texture heavy or change mouthfeel. Start low, mix fully, then adjust gradually. In oil-and-water systems, lecithin works best when it is dispersed into the oil/fat phase first.
Lecithin vs other emulsifiers
| Ingredient | Best for | Key advantage | Allergen note |
|---|---|---|---|
| Soybean Lecithin | Chocolate, bakery, sauces, spreads | Natural phospholipid emulsifier; excellent fat dispersion | Contains soy |
| Sunflower Lecithin | Allergen-sensitive formulations | Soy-free alternative where required | Check supplier allergen status |
| Mono & Diglycerides | Bakery, dairy-style products | Strong texture and aeration support | Source-dependent |
| Polysorbates | Beverages, colours, flavours | High-performance emulsification | More synthetic positioning |
Storage
- Store tightly sealed in a cool, dry place
- Keep away from direct sunlight, excessive heat and moisture
- Close cap immediately after use to reduce oxidation and contamination risk
- Wipe bottle neck after pouring — liquid lecithin is sticky and viscous
- Keep separate from allergen-free or soy-free ingredient areas
Usage levels are indicative only and depend on recipe, fat content, processing temperature and mixing equipment. Always run pilot tests before commercial production and comply with applicable food standards and allergen labelling requirements.
⚠️ Specification allergen status — CONTAINS SOY / SOYBEAN. Do not represent this ingredient as soy-free. For soy-free formulations, consider sunflower lecithin instead.
Technical specifications
| Parameter | Specification / typical detail |
|---|---|
| Product name | Soybean Lecithin |
| CAS number | 8002-43-5 |
| Food additive number | E322 / INS 322 |
| Grade | Food Grade |
| Source | Soybean-derived phospholipids |
| Appearance | Amber to brown viscous liquid |
| Odour / taste | Characteristic mild oily/nutty odour |
| Function | Emulsifier, dispersing agent, wetting agent, viscosity modifier |
| Solubility / dispersibility | Dispersible in oils and fats; partly dispersible in water with high-shear mixing |
| Allergen | CONTAINS SOY / SOYBEAN |
| Suitable applications | Food manufacturing, baking, chocolate, confectionery, sauces, dressings, supplements |
| Pack sizes | 200mL and 4 x 200mL |
Food labelling reference
| Label element | Recommended wording |
|---|---|
| Ingredient declaration | Emulsifier (Soybean Lecithin) or Emulsifier (322) |
| Allergen summary | Contains soy |
| Function claim | Emulsifier / dispersing aid / texture improver |
| Claims to avoid unless verified | Soy-free, allergen-free, non-GMO, organic, halal, kosher |
Pack sizes
| Size | Best for |
|---|---|
| 200mL | Home baking, chocolate testing, R&D, small-batch production |
| 4 x 200mL | Regular users, small food businesses, repeated production batches |
COA available on request — info@benario.com.au
Specifications represent typical product information for food-grade soybean lecithin. Batch-specific details should be confirmed by COA. Contains soy/soybean — finished-product allergen labelling is the buyer’s responsibility.
⚠️ ALLERGEN — CONTAINS SOY. Soybean Lecithin is derived from soybean. People with soy allergy should avoid this product unless advised otherwise by a qualified health professional.
Soybean Lecithin is commonly used as a food emulsifier and is not classified as a dangerous good for normal food ingredient handling. The main safety considerations are soy allergen management, hygienic handling, slip risk from spills, and avoiding eye/skin irritation from prolonged contact.
Key safety points
- Food-grade ingredient for food manufacturing and formulation use
- CONTAINS SOY / SOYBEAN — allergen declaration required where applicable
- Not suitable for soy-free or soy-allergy-sensitive products
- Viscous liquid — spills can create slippery surfaces; clean immediately
- Avoid prolonged skin contact and avoid contact with eyes
- Use clean utensils and close bottle after use to prevent contamination
First aid
| Route | Action |
|---|---|
| Skin contact | Wash with soap and water. Seek advice if irritation persists. |
| Eye contact | Rinse carefully with clean water for 15 minutes. Seek medical advice if irritation persists. |
| Ingestion | Food-grade ingredient. People with soy allergy: seek medical advice if symptoms occur. |
| Inhalation | Not expected under normal use. Move to fresh air if mist or vapour causes discomfort. |
GHS classification
| Hazard category | Classification |
|---|---|
| Physical hazards | Not classified under normal food-grade handling conditions |
| Health hazards | Soy allergen concern for sensitive individuals |
| Environmental hazards | Not classified |
| Signal word | Not required for standard food ingredient handling; allergen warning applies |
Spill handling
- Contain spill and absorb with paper towel or suitable absorbent material
- Wash area with warm water and detergent to remove oily residue
- Mark floor as slippery until completely clean and dry
- Dispose of waste according to local requirements
Full SDS available on request — info@benario.com.au
This is a general safety summary only. For commercial use, request the full SDS. AuSaMicS Pty Ltd (ABN 56 676 640 467) accepts no liability for misuse, non-compliant allergen labelling or use in soy-free/allergen-sensitive products.
⚠️ FAQ allergen reminder — CONTAINS SOY. This ingredient should not be used in products marketed as soy-free unless a qualified regulatory assessment confirms suitability.
Frequently asked questions
Soybean Lecithin is used as a food emulsifier, dispersing aid and texture improver. It helps oil and water phases mix, improves flow in chocolate, assists fat dispersion in bakery products, improves spreadability in nut butters and helps distribute oil-based flavours, colours and powders.
Yes. This product is soybean-derived and should be treated as containing soy/soybean for allergen labelling purposes. Finished food products using this ingredient may need a clear “Contains soy” declaration depending on the product and labelling requirements.
No. Soybean Lecithin is derived from soybean, while sunflower lecithin is derived from sunflower seed. They perform similar emulsifier functions, but soybean lecithin contains soy and should not be used where a soy-free ingredient is required.
A typical starting range is 0.2–0.6% of the total formulation. Add it to melted chocolate or fat phase and mix thoroughly. Start low, because too much lecithin can affect mouthfeel and texture.
Liquid lecithin is naturally viscous and sticky because it contains phospholipids and oil-soluble fractions. If it becomes difficult to pour, warm the closed bottle gently in warm water and stir or shake before use.
Yes. Soybean Lecithin can be used in bread, cakes, biscuits and other bakery products to improve fat dispersion, dough handling, crumb softness and texture. Typical use is around 0.2–1.0%, depending on the recipe.
The 200mL bottle is ideal for testing, home baking, chocolate work and small-batch production. The 4 x 200mL pack is better for regular users, small food businesses and repeated production batches.
Have a question not answered here? Contact us at info@benario.com.au — we typically respond within 1 business day.
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