How Does Myande Become the Backbone of Food-Grade Lecithin Production?

The global food industry is undergoing a wave of deep integration of functional ingredients, with regional markets evolving at different speeds but sharing a common demand for performance, safety, and scalability. 

Lecithin, widely used as an emulsifier in dairy, an anti-blooming agent in chocolate, and a stabilizer in processed meat, has expanded into dozens of applications—from bakery and confectionery to infant nutrition. This multifunctional ingredient, valued for its emulsifying, antioxidant, and nutritional properties, is raising new requirements for equipment precision and adaptability.

Against this backdrop, Myande Group delivers a full-chain engineering solution for food-grade lecithin—from hydration degumming and filtration to vacuum drying—enabling standardized, measurable, and globally deployable production systems.

Expanding Applications Drive Equipment Evolution Across Regions

Lecithin’s amphiphilic molecular structure underpins its irreplaceable role in modern food systems.

🔸In margarine production, it stabilizes oil-water emulsions and reduces splattering during frying. 

🔸In chocolate manufacturing, it controls crystallization behavior and viscosity, preventing sticking while extending shelf life—especially critical in humid regions like Southeast Asia and tropical markets.

🔸In infant formula, lecithin supports neural development during early growth stages, aligning with strict nutritional regulations in markets such as the EU and North America.

With the rapid rise of instant beverages and plant-based dairy alternatives—particularly in Asia-Pacific and Latin America—the demand for lecithin’s wetting and dispersing functionality is accelerating.

This cross-regional expansion requires production equipment to meet strict and diverse standards. Compliance with China’s GB 1886.358-2022 and alignment with international benchmarks such as FDA and EFSA regulations necessitate precise control of key parameters, including acetone-insoluble matter (≥60%) and acid value (≤36 mg/g). At the same time, equipment must handle multiple product forms—ranging from viscous liquids and pastes to powders, granules, and blocks. Myande’s engineering framework is designed to address these complex, multi-market requirements.

Integrated Process Chain: Engineering Precision for Performance Consistency

Food-grade lecithin production is essentially a balance between material characteristics and safety compliance. Myande’s process begins with hydration degumming, followed by dedicated filtration systems to purify lecithin gum, ensuring a stable raw material base for downstream processing.

In the critical drying stage, Myande’s lecithin dryers feature mirror-polished stainless steel surfaces to reduce resistance for high-viscosity materials. A mechanically forced film-forming system continuously renews the evaporation interface, while centrifugal foam separators eliminate foam interference, ensuring uniform film formation.

High-precision bearing systems and customized mechanical seals enable stable long-term operation under high vacuum conditions, making stringent indicators—such as drying loss ≤1.0%—consistently achievable across production sites, whether in Europe’s highly regulated markets or emerging manufacturing hubs in Africa.

This integrated engineering approach directly translates into product performance: from preventing fat leakage in processed meats in North America to improving dispersion in baked goods in Europe and Asia, all rooted in precise parameter control.

Custom Engineering for Diverse Global Manufacturing Needs

With production capacities ranging from 3 to 150 tons per day and outputs spanning paste, granule, and powder forms, Myande’s competitive advantage lies in its system-level customization capabilities. Equipment parameters can be tailored to specific client goals—for example, enhancing scraper strength for high-viscosity materials or optimizing drying temperature curves for powdered lecithin to meet application-specific texture and performance requirements.

Operating from a 130,000 m² intelligent manufacturing base, Myande ensures full control over core component production and quality assurance. This enables reliable equipment performance under diverse environmental conditions—from extreme heat in the Middle East to high-altitude regions in South America.

Supported by a team of over 1,300 professionals, Myande provides end-to-end services, including 3D process design, installation, and operator training. Its digital visualization systems convert key parameters—such as vacuum levels and material flow rates—into actionable production insights, bridging engineering precision with operational efficiency.

Today, these solutions are widely applied in emerging sectors such as plant-based dairy alternatives and functional meat products, delivering lecithin outputs that comply with international food safety systems across global markets.

Myande’s food-grade lecithin engineering systems integrate hydration degumming, vacuum drying, and advanced process coordination to transform complex molecular properties into scalable, standardized production. By overcoming the dual challenges of high-viscosity material handling and stringent safety requirements, these solutions serve as a critical infrastructure layer for the global functional food industry—supporting innovation, consistency, and sustainable growth across regions.