NutraLeci » Lecithin

Lecithin is a complex mixture of different phospholipids. Lecithin can be derived from different sources like Soybean, Sunflower, Egg, Milk etc. Majority of lecithin comes from Soy and its typical composition is:

Phosphatidylcholine (PC) 19 – 21 %
Phosphatidylethanolamine (PE) 8 – 20 %
Phosphatydalinositol (PI) 20 – 21 %
Soy Oil 33 – 35 %
Other phosphatides 5 – 11 %

Lecithins are used mainly as emulsifiers. They are surface active; simultaneous hydrophilic (water-loving) and hydrophobic (water-repelling) properties enable lecithins to make stable blends of materials that otherwise do not mix easily and tend to separate. The amount of lecithin needed to blend substances such as the soybean oil and water in margarine, or the pigment and latex in paint, depends on the overall fat content in the end product.

Lecithins also have characteristics that help:

Disperse and suspend powders into liquids
Control the viscosity of liquids and semi-liquids
Prevent foods from sticking to contact surfaces
Prevent adhesion of food products to one another

Emulsifiers
Viscosity Modifiers
Nutritional Supplements

Emulsions are produced by dispersing normally unmixable material into another by mixing, colloidal milling or homogenization. The surface-active qualities of lecithins make them effective emulsifying agents that reduce mixing time and maintain the stability of the dispersion.
Lecithins greatly reduce the surface tension of fats, enabling particles of chocolate, sugar and milk products, for example, to be coated, improving flow and mixability. Typical usage levels are 0.2 – 0.6% of total product weight.
Lecithins have nutritional value of their own. The phospholipids they contain, such as phosphatidylcholine (PC), phosphatidylserine (PS) and derivatives such as glycero- phosphocholine (alpha-GPC) have been widely acknowledged by nutritionists, and substantiated by numerous human clinical studies, as beneficial to the function of the liver, brain, heart, and other organs.

Food Industry
Lecithin is used in variety of baked items including breads, cakes, casseroles, and cookie dough as an anti-caking, pan release, and moisturizing agent. Bakers also employ lecithin for its ability to help dough rise, create uniformity and suspension in the batter, and to lessen the dough’s tendency to be sticky while kneading. In addition, lecithin is commonly used for its emulsifying properties in mayonnaise, margarine, shortening, salad dressing, and other water-oil combinations. For the same suspending and emulsifying properties, it is added to various sauces, gravies, soups, nut butters, and gravies. Lecithin is an important ingredient in chocolate, caramels, confectionary coatings for spattering control, to prevent crystallization, and as an emulsifier. In addition, lecithin is a wetting, dispersing, and emulsifying tool for powdered products, such as cake mixes, cocoa powder, and instant powder mixes”

Uses: Baking, dressing, mayonnaise, chocolate, gravies, soup, cake and bread. Lecithin Powder is a powerful ingredient that can serve as an emulsifier (combination of two liquids that repel, such as oil and water), thickener and stabilizer all at once.
Animal nutrition
Soy lecithins are used in animal diets not only for their nutritional contribution of phospholipids (phosphatidylcholine and phosphatidylinositol) and essential fatty acids (Omega 6 - linoleic acid, Omega 3 - linolenic acid), but also for many functional purposes. Lecithins play an important role in animal nutrition; it improves the digestibility of the feed fats and fat-soluble vitamins. It enhances nutrition effect in pigs, poultry, and fish farming. Lecithin produces good results in cattle feeding also.
Cosmetics
Lecithin is a natural, nonionic emulsifier found in most living cells, consisting of 4 phospholipids (phosphatidyl choline, -ethanolamin, -serin, -inositol), capable to bind water & fats (prevents fat-water separation), Liquid lecithin is having HLB value approx. 4 (gives water-in-oil emulsions).

Lecithin is natural emulsifier & disperser, having excellent water binding ability (prevents moisture loss), emollient, antisticking& refatting properties, controls viscosity.

Lecithin can be added to formulas as is, add to oil phase. Typical use level is 0.5 - 5%. In creams and lotions mostly used as co-emulsifier together with other, more potent emulsifiers.

Applications: Lotions, creams, ointments, salves, body washes, shampoos, sun care products & after sun products, body butter, makeup products.

Lecithin

Lecithin has functional values as

Uses

Food Industry

Animal nutrition

Cosmetics

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