Lecithin production follows several steps:

Crude lecithin can be obtained from both plant and animal raw materials (predominantly eggs). In addition to soybeans, other possible plant raw materials include oilseeds such as rapeseed, sunflower seed and corn. Today, crude plant lecithins are produced solely as a by-product of vegetable oils.

The quality and origin of the oilseeds have a considerable influence on the composition and quality of the crude lecithin. Because it is subject to natural fluctuations in its structure and composition, crude lecithin is not yet suitable for use in high-quality end products.

Quality lecithins are produced through various processes such as standardization, filtration, deodorization, enzymatic or chemical modification, de-oiling and fractionation. The process technologies involved are as varied as are the end uses of lecithin. The aim is to give lecithin additional technical or physiological properties to suit specific application requirements.

For example, enzymatic hydrolysis leads to a higher polarity of the phospholipid molecules, which results in superior emulsification properties in some systems. Fractionation with alcohol, on the other hand, can produce Phosphatidylcholine (PC) enriched products. Not only does increased PC content allow more functionality, it also offers improved health benefits. For many years, PC-enriched products have been very important for the dietetic and pharmaceutical sectors.