Soy lecithin, a natural emulsifier, possesses both hydrophilic (water-loving) and lipophilic (oil-loving) properties, allowing it to form stable emulsions of oil in water. The emulsifying ability of lecithin is measured by its Hydrophilic–Lipophilic Balance (HLB) value, which indicates whether it is better suited for oil-in-water or water-in-oil systems.
HLB Values of Different Grades of Soy Lecithin
| Grade | HLB Value | Properties & Applications |
|---|---|---|
| Standard Soy Lecithin Liquid | 4–7 | More lipophilic, ideal for water-in-oil emulsions. |
| Deoiled Soy Lecithin | 7-8 | Balanced, suitable for general emulsifying purposes. |
| Hydroxylated Soy Lecithin Oil | 8–10 | More hydrophilic, suitable for oil-in-water emulsions. |
| Hydroxylated Soy Lecithin Powder | 8–11 | Highly hydrophilic, excellent for water-dispersible systems. |
Tip: High HLB emulsifiers are best for oil-in-water emulsions, while low HLB emulsifiers are used in water-in-oil emulsions.