C RUDE commercial soybean lecithin from two different sources named (A) and (C) were modified physically, chemically, and enzymatically using phospholipase A 2 enzyme (PLA 2) in order to improve their emulsification properties. All the modified lecithins were used in the preparation of oil-in-water (O/W) emulsions, in comparison with the crude lecithins as well as a standard acetone-insoluble lecithin purchased from the market. The emulsions stabilized by acetone-insoluble portion showed the best physical stability during 3 months of storage after preparation, along with a relatively low particle size (PS) and poly-dispersity index (PDI) and a zeta-potential values that indicates a good emulsion stability. Hydroxylated lecithin (H2A and H2C) showed the most stable Zeta-potential (-55.3 and-50.8 mV) respectively with a relatively low particle size and poly-dispersity index of 284.0 nm and 0.378 respectively for A and 268.4 nm and 0.391 for C, while hydrolyzed lecithin (ENZ A and ENZ C) that possessed the lowest particle size had a moderate zeta-potential of-34.8 and-32.2 for A and C respectively. These results showed that the modification of crude lecithin is essential for the production of tailor-made products with specific surface-active properties-stabilizing emulsions to be used in different purposes.