Summary: Camelina lecithin was obtained by water and enzymatic degumming. The major phospholipid in camelina lecithin was phosphatidylinositol. Enzyme-degummed camelina lecithin contained more lysophospholipids. Enzyme-degummed camelina lecithin generated more stable emulsions. Results showed that camelina seed lecithin is a promising alternative PI-rich emulsifier for various food applications.