Lysophosphatidylcholine (Soy) is widely used in the food pharmaceutical cosmetic and nutraceutical industries as an emulsifier stabilizer dispersing agent and functional phospholipid ingredient.

Its primary purpose is to improve the mixing and stability of oil- and water-based ingredients helping to form and maintain stable emulsions and improve the uniformity of formulations.

Lysophosphatidylcholine (Soy) is a modified phospholipid obtained from soybean-derived lecithin in which one fatty acid has been removed from phosphatidylcholine. It has amphiphilic properties meaning that it contains both water-attracting and oil-attracting portions which allows it to interact with both aqueous and lipid phases.