Soy Lecithin is a natural phospholipid extracted from soybeans. Its main component, Phosphatidylcholine (PC), plays a key role in emulsification, nutrient delivery, and biological functions. The PC series—PC50, PC60, and PC70—differs in PC content, but their core mechanisms and benefits are consistent.

🔬 1️⃣ Emulsification & Interface Stabilization

How It Works

• PC molecules are amphiphilic, meaning:

• Hydrophilic head → faces water

• Hydrophobic tail → embeds in oil

• PC molecules form a protective layer around oil droplets, lowering surface tension and preventing separation.

Applications

• Food: chocolates, beverages, bakery products

• Cosmetics: creams, lotions, and serums

• Pharmaceuticals: emulsions and lipid-based drug carriers

🟢 Fun fact: Higher PC content = stronger emulsification (PC70 > PC60 > PC50)

⚡ 2️⃣ Micelle & Liposome Formation

High-PC products (PC70) can self-assemble into micelles or liposomes:

1. Single-layer adsorption on oil droplets → initial emulsification

2. Multi-layer formation → micelles or liposomes

3. Encapsulation of active ingredients → enhanced stability and bioavailability

Use Cases

• Drug delivery systems: protect active molecules and enable controlled release

• Functional foods: encapsulate sensitive nutrients like fat-soluble vitamins

• Cosmetics: stabilize active ingredients in serums or creams

🧠 3️⃣ Nutritional & Biological Functions

3.1 Cell Membrane Support

• PC is a major component of cell membranes

• Supports liver function, neural metabolism, and membrane integrity

3.2 Choline Supply

• PC provides choline, a precursor for acetylcholine

• Supports memory, brain function, and lipid metabolism

3.3 Other Benefits

• Facilitates lipid transport and metabolism

• Helps maintain membrane repair and antioxidant protection

🟣 Tip: PC50 provides basic nutritional support; PC70 is ideal for pharmaceutical or research applications

💧 4️⃣ Antioxidant & Protective Functions

• Unsaturated fatty acids in PC react with free radicals

• Slows lipid oxidation, extending shelf life of foods and cosmetics

• Enhances formulation stability in emulsions and creams

🔹 5️⃣ Differences Between PC50, PC60, and PC70

🔹 Higher PC content → stronger emulsifying and carrier capacity, better for high-end applications

⭐ 6️⃣ Summary of Functions

1. Emulsification & Stability: prevents oil-water separation

2. Carrier Function: forms liposomes, protects active ingredients, improves bioavailability

3. Nutritional Support: provides choline and membrane phospholipids for liver and neural health

4. Antioxidant Protection: extends shelf life of foods and cosmetics

💡 Choosing PC content:

• Food & beverages: PC50 or PC60

• Pharmaceutical / research: PC70