Soy Lecithin, as a natural emulsifier, it has good hydrophilicity and lipophilicity, and can form a stable emulsion of fat oil in water. Its ablity of emulsion called:" hydrophilic–lipophilic balance (HLB) values".
Different grade of soy lecithins have different HLB values:
- Soy Lecithin Oil (Standard Soy Lecithin): HLB value 3-4
- Deoiled soy Lecithin Powder/Granules: HLB Value 7
- hydroxylated soy lecithin powder/granules: HLB Value 9-12
The high HLB emulsifier is suitable for use in an oil-in-water emulsion whereas a low HLB emulsifier is used in a water-in-oil emulsion.
emulsion-based products, such as vinaigrette, mayonnaise, milk products, and various spreads Emulsions, or biphasic systems, exhibit a wide range of physiochemical and sensory characteristics depending on their composition and processing conditions used in their production . The texture of a biphasic system may be altered by structuring the oil or water phases, forming either a gel-filled emulsion or a bulk gel emulsion in which either the dispersed or the continuous phase is gelled, respectively.