SOY LECITHIN
SOY LECITHIN
CAS number: 8002-43-5
EC Number: 232-307-2
Soy lecithin is one of those ingredients often seen but seldom understood.
Unfortunately, Soy lecithin’s also a food ingredient that’s difficult to find unbiased, scientifically backed data on.
So, what do you need to know about soy lecithin and why might you need Soy lecithin?
If you read your food labels, I’m sure that you’ve run across the ingredient “soy lecithin” because Soy lecithin’s one of the most widely used food additives on the market today.
Soy lecithin is widely found in both conventional and health food stores.
Soy lecithin’s often used as an ingredient in food products and is sold in supplement form to boost your health.
Yet, surprisingly, there is a lot of confusion (and maybe even prejudgment) about soy lecithin because Soy lecithin includes the word “soy.”
So, what is soy lecithin, and is Soy lecithin good for me?
The bottom line is that there are pros and cons to consuming soy lecithin, but Soy lecithin’s definitely not as bad as some make Soy lecithin out to be.
When you choose the right soy lecithin products, Soy lecithin actually boasts potential health benefits, such as its ability to lower cholesterol levels and boost brain function.
However, the soy lecithin world can be tricky, as Soy lecithin is indeed made from soy, a food that I typically try to avoid unless Soy lecithin’s fermented.
Keep reading to learn more about how soy lecithin is made and whether or not Soy lecithin should be avoided like many other soy products on the market today.
What Is Soy Lecithin?
When seeking to answer the question, “What is soy lecithin?” our search immediately takes us to mid-19th century France.
First isolated by French chemist Theodore Gobley in 1846, lecithin is a generic term to designate a variety of naturally occurring fatty compounds found in animal and plant tissues.
Composed of choline, fatty acids, glycerol, glycolipids, phospholipids, phosphoric acid and triglycerides, lecithin was originally isolated from egg yolk.
Today, Soy lecithin is regularly extracted from cottonseed, marine sources, milk, rapeseed, soybeans and sunflower.
Soy lecithin is usually used as a liquid but can also be purchased as lecithin granules.
By and large, the vast majority of lecithin use centers around Soy lecithins usefulness as an excellent emulsifier.
We know that oil and water don’t mix, right?
When the two are placed into a solution and shaken together, the oil droplets initially spread out and appear to evenly disperse, but once the shaking stops, the oil separates from the water again.
This is exactly why lecithin is so important and often used as an additive in processed foods, medicine and supplements.
When lecithin enters the equation, oil is broken down into smaller particles in a process called emulsification, making the oil droplets easier to clean or digest when eaten.
Thus, lecithin helps give products a smooth, uniform appearance.
Additionally, Soy lecithins ability to emulsify fats makes Soy lecithin an ideal ingredient for nonstick cooking sprays and soaps.
Soy in Soy Lecithin
Soy lecithin is extracted from raw soybeans, so if you’re wondering if Soy lecithin contains soy, the answer is yes.
First the oil is extracted using a chemical solvent, like hexane, and then the oil is processed (which is called degumming) so the lecithin is separated and dried.
Soy lecithin appears that soy lecithin only contains trace levels of soy proteins.
For this reason, researchers believe that soy lecithin will not provoke allergic reactions in the majority of soy-allergic consumers because Soy lecithin does not contain sufficient soy protein residues.
You see, the soybean allergens are found in the protein fraction, which is almost entirely removed in the soy lecithin manufacturing process.
The Institute of Agriculture and National Resources at the University of Nebraska-Lincoln suggests “many allergists do not even advise their soybean-allergic patients to avoid soybean lecithin when Soy lecithin is included as an ingredient on food products.”
Do use caution when eating any product containing soy, though.
People with more sensitive soybean allergies still may react negatively to soy lecithin ingestion and will have to be more conscious of packaged foods containing this ingredient.
Another widely researched issue regarding soy is that Soy lecithin contains isoflavones or phytoestrogens, which are naturally occurring estrogenic compounds.
Although isoflavones are found in many different plant foods, soybeans contain uniquely rich amounts.
In soybeans, isoflavones occur almost exclusively as glycosides (sugar compounds), but once the soy food is ingested, the sugar is hydrolyzed and can be absorbed by the body.
Isoflavones have a chemical structure that’s similar to the hormone estrogen, so they can bind to estrogen receptors and cause estrogen-like effects on the body.
That’s at least what some animal studies have shown us, but there is definitely more research to be done on this topic to fully understand the role that consuming isoflavones has on our health.
Although consuming isoflavones may have potential health benefits, like improving menopause and osteoporosis symptoms, there are concerns about their estrogen-like properties and how they affect the thyroid, uterus and breasts, according to an evaluation of the clinical and epidemiologic literature on this subject that was published in Nutrients.
The term ‘lecithin’ can have different meanings depending on the context, but for our purposes, Soy lecithin refers to a mixture of phospholipids and oil.
Phospholipids are a component of the cell membrane in all plants and animals, but lecithin is most often derived from sunflower kernels, rapeseed (canola), milk, soy, and egg yolks.
The specific composition of soy lecithin varies depending on Soy lecithins manufacturer and intended use, but on average, Soy lecithin contains about 35% soybean oil and 16% phosphatidylcholine.
Phosphatidylcholine is a type of phospholipid that is abundant in liver and egg yolks, and is the primary form of choline found in foods.
The remaining percentage is other phospholipids and glycolipids.
To make soy lecithin, soybean oil is extracted from the raw soybeans using a chemical solvent (usually hexane).
Then, the crude soy oil goes through a ‘degumming’ process, wherein water is mixed thoroughly with the soy oil until the lecithin becomes hydrated and separates from the oil.
Then, the lecithin is dried and occasionally bleached using hydrogen peroxide.
There are many claims online about soy lecithin being full of nasty chemicals left over from the production process.
Not surprisingly, there aren’t many credible sources describing the chemical content of commercial soy lecithin, but I have found some relevant data about the safety of soy lecithin.
Before the ‘degumming’ step where lecithin is removed, the crude oil undergoes a multi-step process to remove the hexane.
However, Soy lecithin appears that the FDA doesn’t regulate the amount of hexane residue in food products, and one paper estimated that the residual hexane concentration of soy oil is 500-1000ppm.
So, Soy lecithin’s very possible that similar concentrations remain in the soy lecithin.
(For comparison’s sake, the concentration limit for hexane in pharmaceuticals is 290ppm.)
According to one analysis, total pesticide residues in crude soy oil are around 400ppb.
Since the pesticide concentration of the oil after degumming is similar, Soy lecithin’s pretty likely that some of those pesticides end up in the lecithin as well.
What Is Soy Lecithin Benefits?
At Happy Way, our focus is to create products that are not only natural and taste delicious, but are also filled with lots of nutritional goodness.
We always think about YOU, our customer, and want to provide you with a product that you not only enjoy using, but is simplified and fuss free.
Soy lecithin’s for this reason that we are always looking at improving and have reformulated some of our products to enable you to get even MORE out of your Happy Way.
One of the changes we have made recently is adding the ingredient soy lecithin into some of our powders.
What is soy lecithin you ask? Well, being that we always want to be transparent, we thought we would break Soy lecithin down for you, giving you all the info you need to understand what you’re putting into your bodies and explain why we have made the choice to add this into our products.
WHAT IS SOY LECITHIN?
Lecithin is a food additive that can be sourced from many places, one of them being soy.
Soy lecithin is derived from raw soybeans, where the soybean oil is extracted using a chemical solvent.
The oil then goes through a process where Soy lecithin is mixed thoroughly with water until the lecithin ingredient becomes hydrated, separating from the oil, and Soy lecithin is then dried.
Soy lecithin is likely that you are already consuming soy lecithin and perhaps not even aware, as Soy lecithin is often found in protein powders and many other products, including:-
-dairy products
-breads
-infant formulas
-margarine
-dietary supplements and
-ice-cream – and who doesn’t love a scoop or two of ice-cream?
Soy lecithin can protect flavour in foods, as well as be regarded as an antioxidant, but one of the main reasons Soy lecithin is used in foods/products is that Soy lecithin is considered to be lubricant or emulsifier, allowing your products to have the right texture and consistency.
WHAT IF I AM ALLERGIC TO SOY?
When you hear the word “additive” Soy lecithin is often met with controversy, however there has been no proven evidence that small amounts of soy lecithin in products can cause harm at all.
During the manufacturing process, most of the allergens are removed which means Soy lecithin is safe for those who are allergic to soy based products.
According to a study by the University of Nebraska, soy lecithin contains trace amounts of soy proteins, which are known to include soy allergens.
But for those consumers that are allergic to soy, the levels of soy protein in soy lecithin are so low that Soy lecithin’s not considered an issue when Soy lecithin’s included in food products that they consume.
WHAT ARE THE BENEFITS OF LECITHIN?
So what are some of the benefits of having lecithin in your products?
Can help lower cholesterol – This is one of the most well known benefits of lecithin, and Soy lecithin has been discovered that soybean lecithin can help lower “bad” cholesterol levels whilst raising “good” cholesterol in people.
Improves heart health – For those at risk of heart disease or high blood pressure, products with soy lecithin have been found to improve cardiovascular health.
Soy products also take longer to digest, so for some Soy lecithin can have them feeling fuller for longer.
Assists with digestion – Being that lecithin is an emulsifier, Soy lecithin helps improve the mucus in your intestine which in turn makes digestion easier, whilst also protecting the digestive system.
Can help breastfeeding mothers – Soy lecithin has been recommended by some breastfeeding experts that lecithin can help prevent the blocking of milk ducts in your breasts.
Helps soothe and moisturise skin when found in skin care products – Lecithin is often used as an emollient in skin care products, which promotes hydration and moisture levels in the skin.
What Is Soy Lecithin? Benefits Explained
Soy is a confusing ingredient.
Is Soy lecithin good? Is Soy lecithin bad?
Soy lecithin seems like the experts are agreeing and disagreeing on a weekly basis.
But what about soy lecithin, an ingredient commonly found at health food shops and promoted as a nutritious supplement?
While many individuals are confused about soy and Soy lecithins reputation in the health and wellness world, soy lecithin has several benefits that contribute to maintaining proper functioning of the body.
What is soy lecithin?
Soy lecithin is a yellow-brown substance that is a mixture of phospholipids and other non-phospholipid compounds that are extracted from soybean oil during processing.
Lecithin is usually used in liquid form, but Soy lecithin can also be used in granule form.
Because Soy lecithin attracts both water and fat, soy lecithin is commonly found in foods as an additive used to smooth out the texture of products, including chocolate.
Soy lecithin is also used as an emulsifier in cosmetics and animal feed.
The history of soy lecithin
French chemist Theodore Gobley discovered lecithin in 1845 when he extracted the substance from an egg yolk.
From there, lecithin became the term designated for the fatty compounds that naturally occur in both plant and animal tissues.
In the body, lecithin is found mostly in the brain.
Lecithin is commonly extracted from soybeans, but Soy lecithin can also be found in eggs, sunflower seeds, and milk.
Soy lecithin benefits
Soy lecithin contains many beneficial nutrients that contribute to overall well-being.
Phospholipids are made up of fatty acids that are components of the cell membrane.
With age, phospholipid levels in the brain may decline.
Additionally, Soy lecithin can positively contribute to maintaining mental function.
Soy lecithin is also a source of linoleic acid, which is a polyunsaturated omega-6 fatty acid that contributes to heart health.
Linoleic acid is considered an essential fatty acid and Soy lecithin cannot be made by the body, so Soy lecithin needs to be consumed through food or supplements.
Soy lecithin also contains choline and inositol, two essential components of cell membranes that contribute to cell growth and function.
This includes promoting nerve cell health and maintaining the overall health of the nervous system.
Soy lecithin supplements and granules
Supplementing with soy lecithin can be done with traditional softgels or with granules.
Soy lecithin granules have a distinctly nutty taste and are often used by vegetarians in eggless baking to create an egg-like substance that binds food together.
Lecithin is also used to prevent baked goods from becoming stale quickly, and Soy lecithin improves the ability of ingredients to mix together.
If baking isn’t your thing, soy lecithin granules can be sprinkled on yogurt or cereal, and they can be blended into smoothies.
Soy lecithin granules can also be sprinkled on salads and blended into soups.
WHY ARE WE USING SOY LECITHIN IN SOME OF OUR PRODUCTS?
At Happy Way we have chosen to incorporate the ingredient soy lecithin into some of our powders to improve the user experience for our customers.
Adding a small amount of soy lecithin into some of our protein powders (only 0.1%) allows them to mix well when used in your blended smoothies and pre/post workout shakes, which are made just by mixing your favourite protein with water.
We wanted to ensure that you can get the most out of your Happy Way proteins, and that Soy lecithin’s not a workout in itself to get your powders mixed to the right consistency.
While Soy lecithin’s unfortunate that soy lecithin likely contains pesticides and solvents, I would just encourage you to keep this information in perspective.
We’re exposed to hundreds of chemical toxins every day in our air, water, household products, and food, and contaminants in soy lecithin will contribute only slightly to your overall toxic load.
After all, we’re talking parts per million and parts per billion, and soy lecithin itself usually makes up no more than 1% of processed foods.
Of course, in an ideal world, we would be able to avoid these things altogether, and I certainly recommend reducing your exposure as much as possible.
Soy lecithin’s also a good idea to make sure your detox systems are functioning effectively.
But unless you have a severe chemical sensitivity to hexane or pesticides, occasionally consuming small amounts is not worth getting bent out of shape over.
Production and Attributes
Soy lecithin is made from the production of soybean oil.
This process involves adding small amounts of water to the oil, then using a centrifuge to separate the oil from the lecithin.
As refined soybean oil consists almost entirely of fats, the resulting product is nearly free of allergenic soy proteins.
Despite this, soy lecithin behaves like a protein in most food applications.
Soy lecithin has lubricating, wetting, stabilizing and emulsifying properties.
Emulsification and Stabilization
Emulsifiers help to blend liquids that otherwise would not remain blended together on their own.
This is key for products that contain water and oils, such as margarine and salad dressings.
Soy lecithin’s emulsifying properties also help to prevent cooking sprays and margarine from spattering when used for frying.
Soy lecithin not only helps to stabilize these emulsions, Soy lecithin also helps blend fats and fine solids.
Chocolate bars are a great example, as they often contain cocoa butter, milk, sugar and fine, solid cocoa.
Soy lecithin helps to combine and stabilize these ingredients.
As such, soy lecithin is a very common ingredient in the confectionery industry.
Lecithin is the popular and commercial name for a naturally occurring mixture of phosphatides (also called phospholipids or, more recently by biochemists, phosphoglycerides), which varies in color from light tan to dark reddish brown and in consistency from a fluid to a plastic solid.
Lecithin is the gummy material contained in crude vegetable oils and removed by degumming.
Soybeans are by far the most important source of commercial lecithin and lecithin is the most important by-product of the soy oil processing industry because of its many applications in foods and industrial products.
The three main phosphatides in this complex mixture called “commercial soy lecithin” are phosphatidyl choline (also called “pure” or “chemical” lecithin to distinguish Soy lecithin from the natural mixture), phosphatidyl ethanolamine (popularly called “cephalin”), and phosphatidyl inositols (also called inositol phosphatides).
Commercial soy lecithin also typically contains roughly 30-35% unrefined soy oil.
Indeed lecithin is one of the most complex and versatile substances derived from the soybean.
Allergies
Soy allergies are triggered by soy proteins, so whether lecithin triggers an allergic response or not depends on its protein content.
One analysis found protein concentrations ranging from 100 to 1,400ppm in six different soy lecithin samples.
(For reference, the new FDA gluten-free labeling law requires a gluten concentration of less than 20ppm.)
Another analysis of six different lecithin samples found that four had sufficient protein to trigger an IgE-mediated response in people with soy allergies, while two contained no detectable protein at all.
However, another study performed similar testing and concluded that even if protein is present in soy lecithin, Soy lecithin’s not a significant allergen for people with soybean allergies.
Soy lecithin’s clear that the source of the soy lecithin is a major determinant in whether or not v will present a problem for those with soy allergies, but if you have a soy allergy, I’d say better safe than sorry.
However, because protein is present in such a low concentration, and soy lecithin itself usually makes up no more than 1% of processed foods, Soy lecithin’s probably not a problem for those with minor sensitivities to soy.
Personally, when I do eat soy, I only go for fermented soy products, like miso and tempeh.
They may be beneficial to your health because they:
-are excellent sources of dietary protein
-contain all of the essential amino acids
-are easier to digest
APPLICATIONS:
Lecithin is used for dispersing, wetting&emulsifier in chocolate, wafers, dry bakery products, cocoa powder, milk powder, and in feed, pharmaceuticals and paint industry for various applications.
Plus, the fermentation process breaks down the antinutrients that are present, and they contain probiotics.
Natto, for example, is a dish that contains fermented soybeans, and I consider Soy lecithin one the greatest probiotic foods because Soy lecithin has been proven to help reduce inflammation and support your immune system.
Nutrition Facts
Oftentimes extracted from soybean oil, one ounce (28 grams) of soybean lecithin has the following nutritional content:
214 calories
28 grams fat
1,438 milligrams omega-3 fatty acids
11,250 milligrams omega-6 fatty acids
51.5 micrograms vitamin K (64 percent DV)
2.3 milligrams vitamin E (11 percent DV)
98 milligrams choline
Wetting and Lubrication
Soy lecithin’s ability to promote blending of ingredients makes Soy lecithin a great wetting agent.
This property is necessary in instant food and drink products, which typically require mixing a solid powder in liquid.
In these blends, soy lecithin helps to make the solid particles dissolve more easily in the liquids, resulting in a smooth and stable final product.
Soy lecithin also helps to increase the lubricating properties of fats and oils through a similar process.
For example, soy lecithin helps to ensure that your food binds with the oils in non-stick cooking spray rather than your cooking surface.
Nutritional Supplement
Soy lecithin is an excellent source of choline, a nutrient that is essential for every cell in your body.
This compound helps to form cell membranes and maintains their porous, pliable structure.
Too little choline in the diet can result in a stiffening of cell membranes.
This leads to a decline in nutrient absorption, nerve function and the metabolism of fats, cholesterol and the methyl in nutrients such as B-vitamins.
Therefore, eating more choline can potentially help to improve cognitive functioning, cardiovascular health, liver functioning, reproduction and athletic performance.
Why are lecithin supplements so popular, and what are soy lecithin capsules used for?
The answer lies in the fact that lecithin supplements contain a complex mixture of phospholipids, which compose the cellular membrane structure and are used for energy storage.
Two types of phospholipids that are essential components for biological membranes include phosphatidycholine and phosphatidylserine.
Researchers in Japan found that the administration of fresh phospholipids can work to replace damaged cell membranes and restore the structure and function of the cellular membrane.
This is called lipid replacement therapy, and Soy lecithin has been shown to improve fatigue, diabetes symptoms, degenerative diseases and metabolic syndrome.
Phosphatidylcholine is one of the primary forms of choline and acts as an essential component in cell membrane signaling.
Phosphatidylcholine is produced in the liver and converted into choline, which plays several important processes within the body.
Phosphatidylserine is found in the membranes of all animals, higher plants and microorganisms.
In humans, Soy lecithin’s most concentrated in the brain, and phosphatidylserine supplementation is often used to improve brain function in elderly patients.
Research also shows that Soy lecithin might be beneficial for children and young people with ADHD and mental health conditions.
Soya Lecithin is clear amber colored, viscous fluid obtained from hydrated gums of soya crude oil (produced from NON GMO soybeans) by the process of drying and filtration.
Soy lecithin contains all natural phosphatides in their original relative proportions and soybean oil.
What is soy lecithin?
Lecithin is a food additive that comes from several sources — one of them being soy.
Soy lecithin’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector.
Like many food additives, soy lecithin isn’t without controversy.
Many people believe Soy lecithin carries potential health dangers.
However, few, if any, of these claims are backed by concrete evidence.
You may already be taking Soy lecithin
Soy lecithin is found in dietary supplements, ice cream and dairy products, infant formulas, breads, margarine, and other convenience foods.
In other words, you’re probably already consuming soy lecithin, whether you realize it or not.
The good news is that Soy lecithin’s usually included in such small amounts, Soy lecithin isn’t something to be too concerned about.
You may take Soy lecithin if you have high cholesterol
One of the more common reasons people turn to adding more soy lecithin to their diet is for cholesterol reduction.
Research on the effectiveness of this is limited.
In one studyTrusted Source, animals treated with soy lecithin experienced reductions in LDL (bad) cholesterol, without reducing HDL (good) cholesterol.
Another studyTrusted Source found similar findings on humans, with 42 percent reductions in total cholesterol and up to 56 percent reductions in LDL cholesterol.
Soy lecithin is one of the most ubiquitous additives in our food supply.
Soy lecithin’s used primarily as an emulsifier, and you can find it in everything from salad dressing to tea bags.
Paleo dieters avoid the brunt of Soy lecithin by eliminating most processed foods, but it almost always pops up in chocolate (everyone’s favorite honorary Paleo food) and often appears in supplements.
Take a look at a few labels the next time you go grocery shopping; soy lecithin is almost in everything.
You’ll find Soy lecithin in hundreds of products on the shelves of grocery stores today.
Soy lecithin is an ingredient used in processed foods such as:
-cereal
-pasta
-breads
-soy and milk alternatives
-meats
-tea
-salad dressings
-sauces
-dips
Soy lecithin is also commonly found in health supplements, too.
Soy lecithin’s known to boost immunity and aid in easing menopausal symptoms.
Other soy lecithin benefits may include lowering blood pressure, improving cholesterol levels, and helping with stress-related disorders.
If Soy lecithin’s such a common ingredient in most food items and taken as a dietary supplement, then why are there bad effects of soy?
Manufacturing Soy Lecithin
Soy lecithin is used so commonly in our food supply because Soy lecithin acts as an emulsifier.
An emulsifier is used to make oil and water mix when they otherwise would not, and Soy lecithin helps stabilize and keep the ingredients from separating later.
Soy lecithin also prevents food from becoming sticky.
Let’s begin with how soy lecithin is made.
Using a chemical solvent, manufacturers take soybean oil from raw soybeans.
This soy oil is then mixed with water until the lecithin portion of the oil separates.
This lecithin portion is dried, and sometimes even undergoes a final processing step of being bleached with hydrogen peroxide.
The exact composition of soy lecithin varies slightly from manufacturer to manufacturer, but lecithin itself is made up of soybean oil and phosphatidylcholine, a type of phospholipid (or fat).
Other Sources of Lecithin
Lecithin is the general name for fatty compounds extracted from animal or plant sources.
Soy is just one of the sources for lecithin.
Back then, egg lecithin was the go-to option.
Today, Soy lecithin is isolated from soybeans, cottonseed, rapeseed, and sunflower.
Although Soy lecithin’s usually used as a liquid, lecithin powder and lecithin granules are now available for purchase.
Features:
-Long shelf life
-Good taste
-Fresh
Production
Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil.
The lecithin can be obtained by water degumming the extracted oil of seeds.
Soy lecithin is a mixture of various phospholipids, and the composition depends on the origin of the lecithin.
A major source of lecithin is soybean oil.
Because of the EU requirement to declare additions of allergens in foods, in addition to regulations regarding genetically modified crops, a gradual shift to other sources of lecithin (such as sunflower lecithin) is taking place.
The main phospholipids in lecithin from soy and sunflower are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine, phosphatidylserine, and phosphatidic acid.
They often are abbreviated to PC, PI, PE, PS and PA, respectively.
Purified phospholipids are produced by companies commercially.
Hydrolysed lecithin
To modify the performance of lecithin to make Soy lecithin suitable for the product to which Soy lecithin is added, Soy lecithin may be hydrolysed enzymatically.
In hydrolysed lecithins, a portion of the phospholipids have one fatty acid removed by phospholipase.
Such phospholipids are called lysophospholipids.
The most commonly used phospholipase is phospholipase A2, which removes the fatty acid at the C2 position of glycerol.
Lecithins may also be modified by a process called fractionation.
During this process, lecithin is mixed with an alcohol, usually ethanol.
Some phospholipids, such as phosphatidylcholine, have good solubility in ethanol, whereas most other phospholipids do not dissolve well in ethanol.
The ethanol is separated from the lecithin sludge, after which the ethanol is removed by evaporation to obtain a phosphatidylcholine-enriched lecithin fraction.
Genetically modified crops as a source of lecithin
As described above, lecithin is highly processed.
Therefore, genetically modified (GM) protein or DNA from the original GM crop from which Soy lecithin is derived often is undetectable – in other words, Soy lecithin is not substantially different from lecithin derived from non-GM crops.
Nonetheless, consumer concerns about genetically modified food have extended to highly purified derivatives from GM food, such as lecithin.
This concern led to policy and regulatory changes in the EU in 2000, when Commission Regulation (EC) 50/2000 was passed which required labelling of food containing additives derived from GMOs, including lecithin.
Because Soy lecithin is nearly impossible to detect the origin of derivatives such as lecithin, the European regulations require those who wish to sell lecithin in Europe to use a meticulous, but essential system of identity preservation (IP).
Properties and applications
Soy lecithin for sale at a grocery store in Uruguay
Lecithins have emulsification and lubricant properties, and are a surfactant.
They can be completely metabolized (see inositol) by humans, so are well tolerated by humans and nontoxic when ingested; some other emulsifiers can only be excreted via the kidneys.
The major components of commercial soybean-derived lecithin are:
33–35% soybean oil
20–21% phosphatidylinositols
19–21% phosphatidylcholine
8–20% phosphatidylethanolamine
5–11% other phosphatides
5% free carbohydrates
2–5% sterols
1% moisture
Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other industrial applications.
Applications include:
In the pharmaceutical industry, Soy lecithin acts as a wetting agent, stabilizing agent and a choline enrichment carrier, helps in emulsification and encapsulation, and is a good dispersing agent. It can be used in manufacture of intravenous fat infusions and for therapeutic use.
In animal feed, Soy lecithin enriches fat and protein and improves pelletization.
In the paint industry, Soy lecithin forms protective coatings for surfaces with painting and printing ink, has antioxidant properties, helps as a rust inhibitor, is a colour-intensifying agent, catalyst, conditioning aid modifier, and dispersing aid; it is a good stabilizing and suspending agent, emulsifier, and wetting agent, helps in maintaining uniform mixture of several pigments, helps in grinding of metal oxide pigments, is a spreading and mixing aid, prevents hard settling of pigments, eliminates foam in water-based paints, and helps in fast dispersion of latex-based paints.
Lecithin also may be used as a release agent for plastics, an antisludge additive in motor lubricants, an antigumming agent in gasoline, and an emulsifier, spreading agent, and antioxidant in textile, rubber, and other industries.
Food additive
The nontoxicity of lecithin leads to Soy lecithins use with food, as an additive or in food preparation.
Soy lecithin is used commercially in foods requiring a natural emulsifier or lubricant.
In confectionery, Soy lecithin reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.
In emulsions and fat spreads, such as margarines with a high fat content of more than 75%, Soy lecithin stabilizes emulsions, reduces spattering (splashing and scattering of oil droplets) during frying, improves texture of spreads and flavor release.
In doughs and baking, Soy lecithin reduces fat and egg requirements, helps even out distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning.
Soy lecithin improves wetting properties of hydrophilic powders (such as low-fat proteins) and lipophilic powders (such as cocoa powder), controls dust, and helps complete dispersion in water.
Lecithin keeps cocoa and cocoa butter in a candy bar from separating.
Soy lecithin can be used as a component of cooking sprays to prevent sticking and as a releasing agent.
Lecithin is approved by the United States Food and Drug Administration for human consumption with the status “generally recognized as safe”.
Lecithin is admitted by the EU as a food additive, designated as E322.
Commercial soybean lecithin is a complex mixture containing ca.
65–75% phospholipids together with triglycerides and smaller amounts of other substances.
The major phospholipids include phosphatidylcholine, phosphatidylethanolamine and inositol-containing phosphatides.
Other substances reported include carbohydrates, pigments, sterols and sterol glycosides.
This paper reviews the nature of the compounds found in soybean lecithin and our present knowledge of Soy lecithins composition.
Dietary supplement
Because Soy lecithin contains phosphatidylcholines, lecithin is a source of choline, an essential nutrient.
Clinical studies have shown benefit in acne, in improving liver function, and in lowering cholesterol, but older clinical studies in dementia and dyskinesias had found no benefit.
An earlier study using a small sample (20 men divided in 3 groups) did not detect statistically significant short term (2–4 weeks) effects on cholesterol in hyperlipidemic men.
La Leche League recommends Soy lecithins use to prevent blocked or plugged milk ducts which can lead to mastitis in breastfeeding women.
Egg-derived lecithin is not usually a concern for those allergic to eggs since commercially available egg lecithin is highly purified and devoid of allergy-causing egg proteins.
Similarly, soy lecithin does not contain enough allergenic proteins for most people allergic to soy, although the US FDA only exempts a few soy lecithin products from its mandatory allergenic source labeling requirements.
Lecithin is a fat that is essential in the cells of the body.
Soy lecithin can be found in many foods, including soybeans and egg yolks.
Lecithin is taken as a medicine and is also used in the manufacturing of medicines.
Lecithin is used for treating memory disorders such as dementia and Alzheimer’s disease.
Soy lecithin is also used for treating gallbladder disease, liver disease, certain types of depression, high cholesterol, anxiety, and a skin disease called eczema.
Some people apply lecithin to the skin as a moisturizer.
You will often see lecithin as a food additive.
Soy lecithin is used to keep certain ingredients from separating out.
You may also see lecithin as an ingredient in some eye medicines.
Soy lecithin is used to help keep the medicine in contact with the eye’s cornea.
How does Soy lecithin work ?
Lecithin is converted into acetylcholine, a substance that transmits nerve impulses.
Uses & Effectiveness ?
Possibly Ineffective for
-Gallbladder disease.
Likely InEffective for
-Dementia related to Alzheimer’s disease or other causes.
-Taking lecithin alone or with tacrine or ergoloids does not seem to improve mental abilities in people with dementia.
-Soy lecithin also doesn’t seem to slow the progression of Alzheimer’s disease.
Application Notes
Lecithin is used for preparation of vesicle suspensions commonly called liposomes or as monolayers.
Usage Statement
Unless specified otherwise, MP Biomedical’s products are for research or further manufacturing use only, not for direct human use.
For more information, please contact our customer service department on info@atamankimya.com or call: 02165771010
Key Applications
Emulsifier | Lubricant
Insufficient Evidence for
-High cholesterol.
-Limited research shows that lecithin decreases cholesterol in healthy people and in people taking cholesterol-lowering therapy (statins).
-However, other evidence shows that lecithin has no effect on low-density lipoprotein (LDL) cholesterol or total cholesterol levels in people with high cholesterol.
-Manic-depressive disorder.
-Early research shows that taking lecithin improves symptoms of delusions, jumbled speech, and hallucinations in people with mania.
-Dry skin, dermatitis.
-Lecithin is often put in skin creams to help the skin retain moisture.
-People may tell you this works, but there is no reliable clinical research showing that lecithin is effective for this use.
-Athletic performance.
-Limited research shows that taking lecithin by mouth does not seem to improve athletic performance in trained athletes.
-Movement disorders (tardive dyskinesia).
-Early studies suggest that taking lecithin by mouth alone, or in combination with lithium, does not appear to improve symptoms in people with tardive dyskinesia when used for 2 months.
-Parkinson’s disease.
-Early research shows that 32 grams lecithin daily does not improve clinical symptoms in people with Parkinson’s disease.
-Stress.
-Anxiety.
-Eczema.
-Sleep.
-Other conditions.
More evidence is needed to rate lecithin for these uses.
Do you need more choline?
Choline is an essential nutrient, and part of the neurotransmitter acetylcholine.
Soy lecithin’s found in a wide variety of foods, including soy lecithin in the form of phosphatidylcholine.
Without proper amounts of choline, people can experience organ dysfunction, fatty liver, and muscle damage.
Fortunately, increasing your choline consumption can reverse the effects of this deficiency.
Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.
Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.
Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley.
In 1850, he named the phosphatidylcholine lécithine.
Gobley originally isolated lecithin from egg is “egg yolk” in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain.
Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether or benzene; or extraction can be done mechanically.
Soy lecithin is usually available from sources such as egg yolk, marine sources, soybeans, milk, rapeseed, cottonseed, and sunflower oil.
Soy lecithin has low solubility in water, but is an excellent emulsifier.
In aqueous solution, Soy lecithins phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature.
This results in a type of surfactant that usually is classified as amphipathic.
Lecithin is sold as a food additive and dietary supplement.
In cooking, Soy lecithin is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.
Soybean or sunflower lecithin?Soybean or sunflower lecithin?Soybean or sunflower lecithin?
Sunflower lecithin has a neutral taste and a weaker smell, a higher phosphatidylcholine content and a lower linoleic acid content.
Soy lecithin has all the benefits of soy lecithin, plus a few more:
Soy lecithin is contained in much of the processed food, even in fragrant tea bags and some medicines.
Soy lecithin improves the homogenisation of a mixture by helping to mix fat and water.
Soy lecithin (E322) is most commonly used as an emulsifier.
In other products Soy lecithin is a stabilizer, that is, Soy lecithin extends the shelf life of the products.
In confectionery and bakery, it makes Soy lecithin easier for the dough to work and shortens the time it takes for it.
Lecithin is also used in cosmetics – Soy lecithin makes the skin softer and helps absorb the other ingredients.
Soy lecithin can be used as a dietary supplement because Soy lecithin contains choline (vitamin B4) – a nutritional element that affects the development of the brain and heart health.
What is actually lecithin?
Lecithin is a mixture of phospholipids (cell membrane components of all plants and animals) and fat.
Soy lecithin can be harvested from sunflower seeds, rape, milk, soybean and egg yolk.
The specific composition of soybean lecithin often depends on the way Soy lecithin is harvested, but on average contains about 35% soybean oil and 16% phosphatidylcholine – a type of phospholipid, a basic form of vitamin B4.
Soy lecithin is actually a by-product derived from the extraction of soybean oil from raw soybean, often using a chemical solvent, typically hexane.
In the refining process of the raw soybean oil, the lecithin is separated from Soy lecithin, dried and bleached (with hydrogen peroxide, for example).
What are the benefits of lecithin?
Lecithin improves brain function, because the main food ingredient in soy lecithin is phosphatidylcholine.
Soy lecithin, in turn, is part of the membrane of the cells and the body breaks Soy lecithin down to choline, which is vital for brain health.
Choline is extremely important to prevent memory loss in the elderly.
-Lecithin promotes healthy weight loss by speeding up fat breakdown and, as a result, stimulating metabolism.
Soy lecithin is used effectively as part of a healthy diet and for the loss of extra pounds.
Lecithin lowers cholesterol and has been used for decades to treat patients with high levels of cholesterol.
Soy lecithin controls the flow of nutrients in and out of cells and prevents the accumulation of fat around the heart, arteries, and brain by breaking down fat stores.
-Lecithin and choline are very important for the proper functioning of the liver.
Their presence in food clears the toxins and prevents the accumulation of fat in the liver.
-Lecithin can cause allergic reactions
Appearance (Colour): Cream to yellow
Appearance (Form): Free flowing powder
pH (25°C): 6.5 – 7.5 (2%)
Acid value: <= 36.0%
Moisture & Volatile: Maximum 1.5%
Phosphatidylcholine (PC) & Lyso Phosphatidylcholine (LPC): Minimum 30% (HPLC Method)
Total Aerobic microbial count: Maximum 1000 cfu/gm
Total Yeast and Mould count: Maximum 100 cfu/gm
Salmonella/25gm: Absent
Escherichia coli: Absent
Coliforms: < 10 cfu/gm
Soya
One of the things to consider when taking lecithin is that Soy lecithin is a derivative of soy that is an allergen.
Allergic reactions can be caused by the high content of soy proteins, the concentration of which is different for different products.
Therefore people with soy allergy should consult a specialist before eating foods containing lecithin.
GMO
Another problem with soy lecithin is that most US soybeans are genetically modified and therefore should look for a label that says organic soy lecithin is used.
Depending on the manufacturer, this product may not contain soy protein or Soy lecithin may be in small quantities.
Phytoestrogens
Soy is the richest source of phytoestrogens (a plant analogue of female sex hormones).
A number of studies have found high estrogenic activity in soybean lecithin, but this is due not to our known genesin but to the previously unknown compound.
The alternative – lecithin from sunflower seeds.
The other crop that contains high levels of lecithin is sunflower.
Some prefer sunflower lecithin to soybeans because Soy lecithin does not hide the potential for GMO and allergic reaction.
A major advantage in sunflower lecithin is the way Soy lecithin is obtained – by cold pressing without the use of chemicals.
Sunflower lecithin has a neutral taste and a weaker smell, a higher phosphatidylcholine content and a lower linoleic acid content.
Soy lecithin has all the benefits of soy lecithin, plus a few more:
– does not contain phytoestrogens;
– contains antioxidants and slows aging;
– improves the process of healing of both internal and external wounds;
– helps with nervous system disorders;
– promotes better sleep;
– Reduces the risk of arthritis, improves joint movement.
Lecithin is a waxy, fatty, yellow-brown substance that comes from plant or animal tissues.
Eggs were the original source of lecithin, but many foods now incorporate soy lecithin derived from soybeans instead.
This relatively inexpensive and easy-to-produce alternative serves a variety of functions in foods.
These primarily arise from its ability to stabilize blends of ingredients.
Soy lecithin also adds to your daily intake of the essential nutrient choline.
How can you take lecithin?
Depending on your taste and preference, you can add soy / sunflower lecithin to discomfort, shakes, sweet creams for cakes or muffins.
Due to Soy lecithins neutral taste, lecithin is also suitable for salted salads, dippers and soups.
Lecithin is a natural edible oil and important nutrient derived from soybeans that offers many health benefits.
One such benefit is Soy lecithins ability to break down fats in the body by regulating the flow of nutrients and waste materials in and out of the cell to ensure that they do not build up in the liver.
Lecithin also prevents the build-up of fats and bad cholesterol in the walls of the heart, arteries, and veins, all of which help to promote cardiovascular health.
For this reason, Lecithin may be beneficial to those with high cholesterol.
Additionally, studies suggest that Lecithin may help improve memory in brain function.
Warning: If you are pregnant, nursing, taking any prescription medications or have any medical condition, please consult with your doctor before use.
Discontinue use and consult your doctor immediately if any adverse reactions occur.
Keep out of reach of children.
Store in a cool, dry place.
Do not use if safety seal is broken or missing.These statements have
About Soya Lecithin Powder
Soya lecithin powder can be used in a variety of ways to improve baking and cooking.
What is lecithin powder ?
Lecithin is a descriptive word describing a combination of phospholipids.
Phospholipids are a lipid containing molecules and can be found in cell membranes within the body, which are crucial to their health.
The human body can naturally produce phospholipids, however food containing lecithin such as our soya lecithin powder are a great way of not only looking after the cell membranes in our body but to also boost their presence in the body.
Our soya lecithin powder is a high concentrate of phospholipids and a great food source.
Soy lecithin is derived from non GMO soya and 100% pure.
Soy lecithin is often used in protein powder to reduce clumping and to enable the protein to dissolve when mixed with fluid.
Benefits of soya lecithin powder
-Good food for looking after cell membranes in the body
-Natural preservative
-Will increase the shelf life of homemade baked goods
-Can be used in eggless baking to replace the natural lecithin found in eggs
-Allows two liquids to combine
-Ways to use soya lecithin powder
Soy lecithin use as a dough conditioner to improve the bake
Soy lecithin use in sauces and dressings to add a creamy texture
Soy lecithin use as an emulsifier to enable to liquids to combine that wouldn’t usually such as water and oil
Soy lecithin can be used to make homemade creams for the body
Soy lecithin use to make cooking froths and can convert liquids to froths
If you are a chef, restaurant owners, keen baker or just love to find new, clever ingredients, then buy soya lecithin powder in bulk for a fantastic ingredient to add to your recipes.
Soy lecithin Ingredients
Non-GMO SOYA Lecithin
Soy lecithin Allergen Information
Packed on premises that handles nuts (including peanuts), seeds, cereals, soya & products containing gluten.
Soy lecithin Storage
Store in a cool dry place away from sunlight.
Here is our recipe:
Comparative characteristics of soybean and sunflower:
Fatty acid content:
Palmitic acid
soya – 16; sunflower – 17
Stearic acid
soybeans – 5; sunflower – 6
Oleic acid
soya – 19; sunflower – 19
Linoleic acid
soya – 53; sunflower – 63
Linoleic acid
soybeans – 6; sunflower – 1
Commercial soybean lecithin is a complex mixture containing ca.
65–75% phospholipids together with triglycerides and smaller amounts of other substances.
The major phospholipids include phosphatidylcholine, phosphatidylethanolamine and inositol-containing phosphatides.
Other substances reported include carbohydrates, pigments, sterols and sterol glycosides.
This paper reviews the nature of the compounds found in soybean lecithin and our present knowledge of its composition.
Lecithin is a fat that can be found in many foods like soybeans and egg yolks.
Soy lecithin is also known as Egg Lecithin, Lecitina, Ovolecithin, Soy Lecithin, Soy Phospholipid, Soybean Lecithin, Vegilecithin, Vitellin, Vitelline, and other names.
Lecithin has been used in alternative medicine as a possibly effective aid in treating liver disease.
Lecithin has also been used to treat gallbladder disease, dementia related to Alzheimer’s disease, age related loss of memory, and head injuries.
However, research has shown that lecithin may not be effective in treating these conditions.
Other uses not proven with research have included high cholesterol, manic-depressive disorder, dermatitis, improvement of athletic performance, Parkinson’s disease, stress, insomnia, and other conditions.
Soy lecithin is not certain whether lecithin is effective in treating any medical condition.
Medicinal use of this product has not been approved by the FDA. Lecithin should not be used in place of medication prescribed for you by your doctor.
Lecithin is often sold as an herbal supplement.
There are no regulated manufacturing standards in place for many herbal compounds and some marketed supplements have been found to be contaminated with toxic metals or other drugs.
Herbal/health supplements should be purchased from a reliable source to minimize the risk of contamination.
Lecithin may also be used for purposes not listed in this product guide.
Phospholipid content:
Phosphatidylethanolamine
soybeans – 8; sunflower – 7
Phosphatidylcholine
soya – 12; sunflower – 15
Phosphatidic acid
soya – 3.5; sunflower – 2
Phosphatidylinositol
soya – 10; sunflower – 1
Types of lecithin
Lecithin supplements are usually derived from sunflower seeds, eggs, or soybeans.
Soy is by far the ingredient most commonly used to create lecithin supplements.
Animal fats, fish, and corn are also sometimes used.
While soybean lecithin tends to come in granulated capsule form, you can buy sunflower lecithin in both powder and liquid form, too.
Sunflower lecithin isn’t as common, but some people prefer Soy lecithin, especially if they’re trying to avoid genetically modified organisms (GMOs) in their food.
While soybeans are sometimes genetically modified in mass production, sunflower seeds aren’t.
The process of extraction is also gentler for sunflower lecithin.
Extracting lecithin from the sunflower seeds doesn’t require harsh chemicals.
Lowers cholesterol
The most well-known benefitTrusted Source of lecithin is its ability to lower cholesterol.
Researchers have discovered that soybean lecithin can contribute to raising HDL (good) cholesterol and lowering LDL (bad) cholesterol in blood profiles.
Soy protein provides an extra boost for people using it to treat cholesterol because of other componentsTrusted Source that soy offers.
Improves heart health
Lecithin that comes from soy can improve cardiovascular health, especially if you’re already at risk of developing high blood pressure or heart disease.
This is according to a small study in which participants were given soy products including lecithin additives.
Since soy is complicated to digest, Soy lecithin takes your body longer to break soy products down.
For some people, this works to make them feel more full after consuming Soy lecithin.
Aids breastfeeding mothers
Some breastfeeding experts recommend lecithin as a solution for preventing recurrent plugged ducts.
The Canadian Breastfeeding Foundation recommends a dose of 1,200 milligrams, four times per day, to experience this benefit.
They speculate that lecithin may decrease the viscosity of your breast milk, making it less likely to clog milk ducts in your breast.
This isn’t meant to be a treatment for plugged ducts, however.
-Treat ducts with:
-application of warm compresses
-massage
-extra pumping, if needed
-draining the breast well
-asking a lactation consultant for more suggestions
Report any fever or flu-like feelings to your doctor.
Soya lecithin in granules
We also offer soy lecithin granules containing at least 97% phospholipids as well.
In this form lecithin is used as a health supplement, involved in the metabolism of fats, in liver health, in the protection and reinforcement of cell membranes and in the proper neurological functioning.
Helps improve digestion
Lecithin has been tested in people with ulcerative colitis to improve their digestion.
Lecithin’s emulsifying qualities contribute to a chain reaction that improves the mucus in your intestine, making the digestive process easier and protecting the delicate lining of your digestive system.
Even if you don’t have ulcerative colitis, you might want to consider using lecithin if you have irritable bowel syndrome, or another condition that affects your digestive process.
Lecithin has long been an important component of a myriad of both food and non-food products and is one of the most versatile and valuable byproducts of the oilseed industry.
In foods, lecithin provides about a dozen functions, including as an emulsifier, as a wetting agent, for viscosity reduction, as release agents, and for crystallization control.
Lecithin also provides functions in numerous industrial applications as well.
By 1940, the U.S. lecithin industry was well established.
The lecithin industry is a mature one, but several factors have affected Soy lecithin.
Although historically soybean has been the major source of lecithin worldwide, others are being sought because of increased demands for non-Genetically Modified Organism (GMO) lecithin, including canola and sunflower.
Although lecithin from GMO soybeans has been shown to be equivalent to non-GMO lines, the European market prefers non-GMO lecithin.
Over the past few decades, lecithin has become more important as a neutraceutical and food supplement ingredient.
Moreover, the discovery of liposomes has provided a new and more efficient means for drug delivery.
This chapter reviews the lecithin industry, manufacture and properties of commercial products, their quality control and modification, and food and nonfood uses.
Soothes and moisturizes skin
Lecithin is in the ingredients of some skin care products.
Soy lecithin’s used as an emollient, making skin feel smooth by restoring hydration.
In most of these products, the kind of lecithin used is called hydrogenated lecithin.
There’s not a lot of evidence that lecithin, when used alone, can cure acne and eczema — although some people use Soy lecithin for that.
Taking lecithin capsules could theoretically improve your skin, since Soy lecithin tones and stimulates other parts of your body, but we don’t know for sure.
Lecithin is a compound of phospholipids from animal or vegetable origin.
Soy lecithin is mainly extracted from oilseeds such as soybean, sunflower or rapeseed but can also come from egg yolk.
Soy lecithin is the first type of lecithin used in the world.
May fight dementia symptoms
Lecithin contains choline, which is a chemical your brain uses to communicate.
Clinical researchTrusted Source suggests that a diet rich in choline can lead to a sharper memory and help people with Alzheimer’s.
What is lecithin and what does Soy lecithin do?
Lecithin is a fatty substance found in in the cells of your body, plant and animal tissues.
Soy lecithin’s made up of fatty acids, and in particular one type of fat molecule called phospholipids – an essential element of cell membranes.
Lecithin – which is named after the Greek word for egg yolk, lekithos – was first isolated from egg yolk in the 1850s.
Appearance: Amber Color Viscous Liquid
Flavor: Typical of lecithin, free from undesirable odor.
Moisture: 1.0% maximum
Acid Value: 30 mg KOH / gm maximum
Acetone Insoluble: 62% minimum
Benzene Insoluble: 0.30% maximum
Hexane Insoluble: 0.3% maximum
Peroxide Value: 5 meq / kg maximum
Color: 11+ Gardner color unit
Viscosity: 80-140 Poise
Lecithin can be used to create a multitude of emulsifications of the oil/water or air/water types.
A popular application consists in converting any juice or flavored liquid into a very light foam.
These foams can also be frozen to obtain solid foams.
Microbiological Standards
Total plate count: 1000/g maximum
Coli forms: Absent
E-Coli: Absent
Yeast & Moulds: 50 / gm maximum
Salmonella: Absent
Staphylococcus: Absent
Soybean lecithin is a soybean derivative that consists of a phospholipid complex called phosphatidylcholine.
Soy lecithin is considered a major dietary supplement because of Soy lecithins nutritional features.
As an organic substance Soy lecithin is present in the membranes of food but is closely related to soy as this is where Soy lecithin is usually extracted from.
Soy lecithin is also true that soy has a higher level of better-quality lecithin and is easier to extract compared to other foods, such as egg yolk or sunflower oil.
Nowadays, Soy lecithin’s used commercially as an emulsifier in packaged foods and occurs naturally in certain foods, including:
wholegrains
nuts
soybeans
egg yolks
Lecithin is used to:4,5
lower cholesterol
support breast-feeding
reduce feelings of tiredness
Benefits of lecithin
Benefits of soya lecithin
Lecithin is a phospholipid, which means Soy lecithin has nutrients such as fats that are beneficial to health.
Soy lecithin also helps us fight against bad cholesterol as Soy lecithin improves our blood lipid levels, as well as helping reduce triglycerides.
Soy lecithin also provides vitamin B, vitamin E and phosphorus.
Soy Lecithin Powder (De-Oiled) is produced from clean, healthy, and best-chosen Indian 100% Non-GMO Soybeans, which has versatile, multifunctional, and unique properties in various food, feed, and pharmaceutical applications.
Soy lecithin is a combination of naturally occurring Phospholipids like Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), and Triglycerides.
Application
Is ideal for food and nutritional applications requiring dry lecithin with bland flavor and low aroma.
Soy lecithin has been found very useful in a wide variety of food processing applications basically due to its excellent emulsifying properties.
Is widely used in baked goods, instant drinks, dairy powder, nutritional products, release agent, etc.
In bakery applications Soy lecithin is widely used to increase moisture retention, improving dough machinability & as a shelf life extender.
In crackers, cookies, cakes & pies lecithin improves shortening, dispersion & acts as a release agent.
What does lecithin do in the body?
Once in the body, lecithin breaks down into choline,6 a vitamin-like nutrient that is important for a healthy liver.
Choline also helps break down fat into energy that our bodies can use.
Lecithin is also found in breast milk.
Some women use Soy lecithin to reduce the viscosity of breast milk, which helps prevent blocked milk ducts that make it difficult to breast-feed easily.
However, there are no studies proving Soy lecithin can work for this purpose.
Lipid substances that contain choline, like lecithin, may improve the brain’s functional pathways.
There’s some conflicting evidence on if lecithin can be used to treat people that have neurological and nervous system conditions, but research into this benefit of lecithin is promising and moving forward.
Application:
The liquid Soy Lecithin has been found very useful in a wide variety of food processing applications basically due to its excellent emulsifying properties.
Is widely used in chocolate & compound coatings to alter viscosity, as an emulsifier and as a substitute in reducing expensive cocoa butter usage.
In bakery applications lecithin is widely used to increase moisture retention, even blending, improving dough machinability & as a shelf life extender.
In crackers, cookies, cakes & pies lecithin improves shortening, dispersion & acts as a reléase agent.
Other than food, lecithin has also various applications in Pharmaceutical, Cosmetics, and other Industrial applications too.
For more info about these or other products contact us at info@atamankimya.com