Soy lysolecithin, an excellent emulsifier for food, has been prepared by pancreatic phospholipase A2-catalyzed hydrolysis of soy lecithin. The emulsion with soy lysolecithin is stable in various conditions, for example high temperature, acidic solution and high salt concentration. Soy lysolecithin is also a good solubilizer. The interaction between soy lysolecithin and protein is very strong.
