Soya Lecithin improves emulsification, shelf life, and texture in bakery, chocolate, confectionery, and beverages. This natural soybean-derived emulsifier offers excellent solubility in both water and oil, promoting uniform dispersion of fat and water phases. Versatile and widely used in chocolate, baked goods, margarine, and dressings, soya lecithin prevents ingredient separation while contributing to overall texture, stability, and mouthfeel enhancement. Industry Applications: Chocolate viscosity reduction, bakery emulsification, margarine production, pharmaceutical encapsulation, and nutritional supplement manufacturing.