Our liquid soy lecithin is an ingredient used in food manufacturing and pharmaceuticals. In food manufacturing, it is used for smoothing food texture, emulsifying, homogenizing liquid mixtures and repelling sticking materials. Soy lecithin is made by water degumming which is a process that involves adding water to the crude oil, hydrating the water-soluble components, and then removing the majority of them through centrifugal separation. Specific applications include confections where it is used to reduce viscosity, controls sugar crystallization and the flow properties of chocolate. In emulsions and fat spreads with a fat content of more than 75%, it stabilizes emulsions, reduces spattering during frying and improves texture and flavor release. In dough and baking, it reduces fat and egg requirements, helps even out the distribution of ingredients, stabilizes fermentation, increases volume, protects yeast cells in dough that is frozen, and acts as a releasing agent to prevent sticking. It also helps improve wetting properties of hydrophilic powders such as low-fat proteins and lipophilic powders such as cocoa powder, controls dust and helps complete dispersion in water. It sometimes is added as a component to cooking sprays to prevent sticking and as a release agent. The country of origin for GloryBee liquid soy lecithin is the USA.