Soy lecithin is widely used in margarine applications because of its unique water-in-oil and oil-in-water emulsion properties. When used in margarine for baking applications, it helps to improve the elasticity of margarine and its baking properties.

It works brilliantly as anti-spattering agent as well as an emulsifier when used in frying margarine application. It helps to improve aroma, avoids sediments sticking to pan, and limits foam formation. Lecithin in frying margarine emulsifies water droplets, which avoids these droplets to touch the hot pan base that in turn avoids spattering. In frying margarine when low HLB value lecithin is used it is important to keep lyso properties of this lecithin to minimal to avoid spattering.