Lecithin is one of nature's oldest emulsifiers — a phospholipid that bridges water and oil so chocolate flows, crumb stays soft, spreads stay smooth, and cakes release clean. GIIOFINE-L is our standardized liquid lecithin: the same phosphatide content and the same viscosity in every drum, drawn from sunflower, non-GMO soya or soya. One recognisable, plant-based ingredient on your label — doing the work of a synthetic emulsifier.
Every phospholipid molecule has a water-loving head and an oil-loving tail. That simple design lets a small dose of lecithin sit at the boundary between fat and water and keep the two working together — naturally, and from a plant source.
On the panel it reads simply as "sunflower lecithin" or "soya lecithin" — one recognisable, plant-based ingredient. It does the job of synthetic mono- and diglycerides without the E-number, which is exactly what clean-label retailer audits are asking for.
Added during conching, lecithin reduces the viscosity of the chocolate mass so it flows and moulds evenly — using less cocoa butter to reach the same texture. A few tenths of a percent makes the difference between a sticky mass and a glossy, free-flowing one.
In bakery, lecithin distributes fat through the dough, conditions the crumb and helps loaves and cakes stay soft for longer. As a release aid it lets baked goods leave the tray cleanly, batch after batch, without a build-up that burns on.
Margarine, spreads and dairy-style systems rely on a fat phase and a water phase staying married on the shelf. Lecithin holds that emulsion together so the product doesn't separate, weep or grain over its stated shelf life.
"Liquid lecithin" off the open market can swing in phosphatide content, viscosity and freshness from lot to lot — and that swing lands in your process and your finished product. GIIOFINE-L is held to a tight, published specification so your dosing and behaviour stay predictable.
Phosphatides (acetone insoluble) above 60% on the standard liquid grades — the functional phospholipids that actually do the emulsifying — so the same dose delivers the same effect every batch.
Viscosity held below 12,000 cP at 25°C. Your transfer lines, pumps and dosing pumps see the same fluid each time, which means fewer surprises on the plant floor and steadier in-line addition.
Peroxide value below 5 meq/kg and acid value below 35 mg KOH/g, with moisture under 1.5% and heavy metals well within food limits. Microbiology — total plate count, yeast, mould, Salmonella, E. coli — controlled to spec on every lot.
Full analytical specification, test methods and a batch-matched Certificate of Analysis ship on the Technical Data Sheet with your sample. Shelf life 24 months from manufacture; store cool and dry, below 25°C, out of direct sunlight.
GIIOFINE-L (standardized liquid lecithin) comes in three plant sources, plus an enzyme-modified lysolecithin family for the toughest emulsification jobs. SKU codes follow the GIIAVA convention [Category]-[Format]-[Source] — choose the source for your label and market; we issue the analytical spec, certification pack and inclusion guidance with your sample.
| SKU | Source | Typical fit |
|---|---|---|
| GIIOFINE-L-F | Sunflower Soy-free EU-preferred | Clean-label and allergen-friendly products that avoid the "Contains: Soya" declaration. |
| GIIOFINE-L-N | Non-GMO Soya GMO-free IP-traceable | EU retailer specs and brands needing certified non-GMO soya, fully traceable from seed. |
| GIIOFINE-L-S | Soya Default | Cost-led workhorse grade for general food and industrial emulsification. |
| GIIOFINE-Ly-F / -N / -S | Lysolecithin Enzyme-modified High-heat | Stronger oil-in-water emulsification and heat / hard-water tolerance for baking, instant foods and demanding processes. |
SKU code key — Category: GIIOFINE = food-grade lecithin · Format: L = liquid, Ly = liquid lysolecithin · Source: F sunflower / N non-GMO soya / S soya. Standard liquid grades carry >60% phosphatides; the lysolecithin range carries >50%. Exact specs and inclusion ranges ship on the Technical Data Sheet with your sample.
Both deliver the same plant-based phospholipids. The format follows your matrix: liquid for anything you can pump and disperse into fat or dough; powder for dry blends where an oil carrier would cake.
You are working in chocolate, bakery, margarine, spreads, dairy or release applications — anywhere the lecithin can be metered into a fat phase or dough and you have heated transfer or in-line dosing. It is the classic, cost-effective choice for wet and fat-continuous systems.
You are weighing into a dry premix, capsule or instant powder where a liquid's carrier oil would migrate and cake. De-oiled powder concentrates the phospholipids to ~95% active for clean gravimetric dosing.
Compare GIIOFINE-P →Conservative starting points for the most common applications. Final dose is application- and customer-specific and ships on the TDS with the trial sample.
| Application | Typical GIIOFINE-L inclusion |
|---|---|
| Chocolate & confectionery (conching) | 0.3 – 0.5% of mass |
| Bakery & dough conditioning | 0.3 – 1.0% of flour weight |
| Margarine, spreads & dairy emulsions | 0.1 – 0.5% of finished product |
| Pan / tray release formulations | 2 – 6% of the release blend |
| Instant & convenience foods (wetting) | 0.2 – 1.0% of fat phase |
We send a Technical Data Sheet, a Certificate of Analysis batch-matched to your sample, a regulatory pack (Halal, Kosher, FSSC 22000, allergen, BSE/TSE) and — when the application is non-trivial — a formulation note from our application lab in Pune. Curious how lecithin fits your product? Reach out — we are happy to talk it through.
Sample requests are turned around in 48 hours from a confirmed brief.
Three lines — application, current emulsifier, the result you're after — and we'll send a sample, TDS and a formulation note inside 48 hours.
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