Hydrogenated soya lecithin is a chemically modified form of soy lecithin, where the unsaturated fatty acids are hydrogenated to improve oxidative stability and consistency. This process transforms the lecithin into a more solid or waxy texture, making it suitable for use in products requiring higher thermal resistance and longer shelf life.
It is widely used as an emulsifier, stabilizer, and release agent in the food, pharmaceutical, cosmetic, and industrial sectors. Hydrogenated soya lecithin is especially preferred in non-aqueous systems like chocolate, baked goods, and lipsticks due to its improved stability and neutral odor.
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