L-α-lysophosphatidylcholine (Soy) is widely used in the food industry as an emulsifier, helping to blend ingredients that typically do not mix well, such as oil and water. This property makes it valuable in the production of processed foods, including baked goods, dairy products, and sauces, where it improves texture and stability. In the pharmaceutical sector, it serves as a key component in drug delivery systems. Its ability to enhance the solubility and absorption of active pharmaceutical ingredients makes it useful in formulating liposomal drugs and other targeted delivery mechanisms, improving therapeutic efficacy. Additionally, it is utilized in cosmetics and personal care products for its moisturizing and skin-conditioning properties. It helps to maintain skin hydration and improve the texture of creams, lotions, and serums, making it a popular ingredient in skincare formulations. In research, L-α-lysophosphatidylcholine (Soy) is often employed as a tool to study cell membrane dynamics and lipid metabolism, providing insights into cellular processes and potential therapeutic targets.