LECITHIN
LECITHIN
CAS number: 8002-43-5
EN number: E 322
Lecithin is also known as alpha-phosphatidylcholines, lecithinum ex soya, sojalecithin, or soy lecithin.
Lecithin is a fat that is essential in the cells of the body.
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.
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.
Lecithin is used to keep certain ingredients from separating out.
You may also see lecithin as an ingredient in some eye medicines.
Lecithin is used to help keep the medicine in contact with the eye’s cornea.
Sunflower lecithin is a clean emulsifier.
In grassfed whey protein, Lecithin serves the role of an adaptor.
Two chemicals that otherwise would never form a bond due to their differences in chemical composition, like oil & water, whey protein, and water, now have a bridging agent that allows them to bind to one another efficiently.
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, he named the phosphatidylcholine lécithine.
Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos 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.
Lecithins have emulsification and lubricant properties, and are a surfactant.
Lecithin is a group of chemicals that are related.
Lecithin isn’t a single chemical. Lecithins belong to a larger group of compounds called phospholipids, these are important parts of the brain, blood, nerves, and other tissues.
Phospholipids are also a part of cell membranes.
Sunflower lecithin
Sunflower lecithin is non-GMO* and does not have to be declared as a major food allergen.
Sunflower Lecithin offers comparable taste, color, and functionality to soy lecithin and is available as liquid or deoiled.
Sunflower lecithin has shown double-digit growth in new product launches since 2013, according to Innova market trends data.
Canola lecithin
Canola lecithin Emulpur RS™ is the latest exciting addition to our lecithin portfolio!
Canola lecithin is available in the powdered (deoiled) form.
This is a non-GMO* option that may be used in organic products and does not have to be declared as a major food allergen.
Lecithin is more cost-effective than sunflower lecithin and may be used as a one-to-one replacement for other deoiled lecithin types, making Lecithin easy for food manufacturers to incorporate into their product lines with only minor adaptations.
Lecithin is a natural emulsifier and stabilizer in foods.
Lecithin’s widely used in cakes and yeast-leavened bakery products.
Lecithin is found in raw materials such as eggs or soybeans, and can be used as a clean label ingredient.
Lecithin is used as a:
-Wetting agent
-Pan release agent
-Cake batter stabilizer
-Fat replacer
Commercial production of Lecithin:
Lecithin is produced commercially as a by-product of crude oilseed refining.
Lecithin is a part of the “gum” that is removed during the degumming step of sunflower and rapeseed oil refining.
To create different commercial products, bleaching with hydrogen peroxide, hot drying and chemical modifications are used.2
Lecithin is available as a powder or in liquid forms.
Applications of Lecithin:
Lecithin is used in baked goods, confections, chocolate, cocoa powder, dairy products, icings, frostings, margarine and other spreads.
Lecithin is usually added to bread formulations at 0.2% and to layer cakes at 0.5–1.5%, based on flour weight.
Lecithin is also used in cake donut dry mixes at 0.25–0.5% of total mix weight.
As a result, Lecithins easier for wetting the dry blend when the batter is mixed.
Lecithin provides:
-Finer crumb grain
-Greater loaf volume
-Better gluten stability
-Better emulsification of fats
-Longer shelf-life
-Increased water absorption
Lecithin has limited anti-staling ability, due to the molecule’s bulky structure.
However, cleaving one fatty acid or the phosphatidylcholine moiety using lipases can improve its functionality as crumb softener.
Handling considerations
Native lecithin is a sticky, viscous paste that can be difficult to weigh, handle and disperse in water.
So, chemical modification such as hydroxylation or enzymatic treatment can improve its dispersibility in cold water, batters and doughs.
Soy lecithin
Soy continues to dominate the lecithin market and is available in either liquid or deoiled form.
Try our non-GMO* soy lecithin as a label-friendly option for your non-GMO needs.
The body uses lecithin in the metabolic process and to move fats.
Lecithins turn into choline in the body.
They help make the neurotransmitter acetylcholine.
Lecithin is commonly used as a food additive to emulsify foods.
Many people know lecithin as the oily film on their frying pan when they use a nonstick cooking spray.
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, Lecithin acts as a wetting agent, stabilizing agent and a choline enrichment carrier, helps in emulsification and encapsulation, and is a good dispersing agent.
Lecithin can be used in manufacture of intravenous fat infusions and for therapeutic use.
In animal feed, Lecithin enriches fat and protein and improves pelletization.
In the paint industry, 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 Lecithins use with food, as an additive or in food preparation.
Lecithin is used commercially in foods requiring a natural emulsifier or lubricant.
Powder vs. Liquid Lecithin
There are two types of lecithin that you’ll find on the market, at least in terms of its consistency.
You can purchase either powder or liquid lecithin to use when baking your edibles.
Which is the better product for making canna infused items?
For some people, Lecithin’s a matter of personal choice, but one huge reason to buy powder over liquid is that Lecithin has low-fat content.
Powder lecithin contains very little fat when compared to the liquid form, so this is something many health-conscious people will think about when choosing which to use.
In a non-health-related advantage, many people use the powder form because Lecithin is much easier to clean up.
When you make food, either cooking or baking, you’ll always have spills and tumbles with your ingredients.
The powder is always easier to mop up quickly and efficiently.
Lecithin Health Benefits
Lecithin also has a few health benefits that make Lecithin part of why some canna enthusiasts love Lecithin so much; and why some people who aren’t interested in canna still make sure to eat it.
Firstly, Lecithin can help aid in digestion.
Lecithin has been proven to work as a therapy for those who have ulcerative colitis and is also recommended for those who live with irritable bowel syndrome, or IBS.
Lecithin has been shown to help lower cholesterol levels, as well as to increase liver function.
Lecithin is also important for breastfeeding mothers.
The Canadian Breastfeeding Foundation recommends that they take 1200 mg of Lecithin per day.
This is because evidence shows that Lecithin decreases the stickiness of the milk by increasing the amount of polyunsaturated fatty acids.
This means that Lecithin can help ensure they don’t get blocked ducts, which is very painful.
Lastly, lecithin will even moisturize your skin.
Lecithin makes your skin feel smooth by restoring hydration.
All of these are great reasons to use lecithin in your baking, with or without the T-C.
What’s Soy Lecithin?
Soy lecithin is essential to the health of your body’s cells.
You can find Lecithin in many types of foods ranging from egg yolks to soybeans.
Yellow-pigment fatty substances are often referred to as lecithin.
This fat contains phospholipids, which are mainly found in the cell membranes of plants and animals.
In many cases, lecithin is the main ingredient in food additives that stabilize and maintain fat in food products.
Lecithin adds more texture to food and increases the shelf life of many products.
Lecithin is responsible for binding both fat and water.
You can find Lecithin in salad dressings, cooking oils, and chocolates.
Soy lecithin works in the same way as lecithin.
However, this product is extracted from soybeans.
Lecithin is also composed of fatty acids with small amounts of carbohydrates and proteins.
Phosphatidylcholine is the main ingredient in soy lecithin, and it makes about 20 percent to 80 percent of its total fat.
You can find soy lecithin used in both conventional and health food products.
While lecithin is primarily used as a binding agent, soy lecithin is sold in a supplemental form to boost your health.
In confectionery, 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%, Lecithin stabilizes emulsions, reduces spattering (splashing and scattering of oil droplets) during frying, improves texture of spreads and flavor release.
In doughs and baking, 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.
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.
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.
Dietary supplement
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 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.
Application Areas
-Bakery
-Bars
-Beverages
-Confectionery
-Culinary
-Dairy
-Dietary supplements
-Frozen desserts
-Meal solutions
Religious restrictions
Soy-derived lecithin is considered by some to be kitniyot and prohibited on Passover for Ashkenazi Jews when many grain-based foods are forbidden, but not at other times.
This does not necessarily affect Sephardi Jews, who do not have the same restrictions on rice and kitniyot during Passover.
Muslims are not forbidden to eat lecithin per se; however, since Lecithin may be derived from animal as well as plant sources, care must be taken to ensure this source is halal.
Lecithin derived from plants and egg yolks is permissible, as is that derived from animals slaughtered according to the rules of dhabihah.
Top types of lecithin
Not all lecithin is the same.
Here are the most popular varieties.
Soy lecithin
Soy lecithin comes from (you guessed it) soybeans.
Lecithin’s a popular additive in:
-dairy products
-infant formulas
-margarine
-breads
-fast food
-You can also find Lecithin in a lot of skin products.
PSA: Some folks don’t dig the way manufacturers make soy lecithin.
About 94 percent of U.S.-grown soy is genetically modified.
You might have to shop around a while to find a non-GMO brand.
How should I use lecithin?
When considering the use of herbal supplements, seek the advice of your doctor.
You may also consider consulting a practitioner who is trained in the use of herbal/health supplements.
If you choose to use lecithin, use Lecithin as directed on the package or as directed by your doctor, pharmacist, or other healthcare provider.
Do not use more of Lecithin than is recommended on the label.
Do not use different formulations of lecithin (such as tablets, liquids, and others) at the same time, unless specifically directed to do so by a health care professional.
Using different formulations together increases the risk of an overdose.
Call your doctor if the condition you are treating with lecithin does not improve, or if Lecithin gets worse while using this product.
Store at room temperature away from moisture and heat.
Lecithin
Lecithin is also known as alpha-phosphatidylcholines, lecithinum ex soya, sojalecithin, or soy lecithin.
General description
Lecithin is a group of chemicals that are related.
Lecithin isn’t a single chemical.
Lecithins belong to a larger group of compounds called phospholipids.
These are important parts of the brain, blood, nerves, and other tissues.
Phospholipids are also a part of cell membranes.
The body uses lecithin in the metabolic process and to move fats.
Lecithins turn into choline in the body.
They help make the neurotransmitter acetylcholine.
Lecithin is commonly used as a food additive to emulsify foods.
Many people know lecithin as the oily film on their frying pan when they use a nonstick cooking spray.
What happens if I miss a dose?
Skip the missed dose and use your next dose at the regular time.
Do not use two doses at one time.
What happens if I overdose?
Seek emergency medical attention or call the Poison Help line
What should I avoid while using lecithin?
Follow your healthcare provider’s instructions about any restrictions on food, beverages, or activity.
Lecithin Structure
Lecithin is an emulsifier made up of about five smaller molecules.
Lecithin has a backbone of glycerol that bonds up to three other molecules.
Two of the bonded molecules are fatty acids — these are hydrophobic.
They give lecithin a structure similar to fats, or lipids.
The third substance attached to glycerol is phosphoric acid that has an amino alcohol attached called choline.
The phosphate/amino alcohol end of lecithin is hydrophilic.
Shelly Schmidt, Ph.D., a professor in food science, explains that “emulsifiers are molecules that contain both a hydrophilic, water loving, and hydrophobic, water hating, portion.”
So, lecithin is a molecule with one end that is hydrophilic and another that is hydrophobic.
Lecithins chemical name is phosphatidylcholine.
Lecithin in Emulsions
Lecithin makes a good emulsifier because the hydrophobic end dissolves in oil droplets and the hydrophilic end dissolves in water.
In emulsions the only place lecithin likes to be is at the edge of oil droplets with Lecithins hydrophobic end in the oil and the hydrophilic end in the water.
If you think of a party balloon compared to soap bubbles you will understand that the balloon lasts a lot longer because the “bubble” is covered by the material of the balloon.
Oil droplets in water are protected in the same way by lecithin so the emulsion stays stable for a long time.
Weight Loss
Gene Bruno of Huntington College of Health Sciences suggests that lecithin helps your body break down dietary and blood fats into small particles.
This means fatty acids are more likely to be metabolized for energy rather than stored in your adipose tissue as fat.
So, lecithin helps you burn off fat.
Sunflower lecithin
Sunflower lecithin is made from dehydrated sunflowers.
Lecithin’s not as common as soy lecithin, but some peeps prefer Lecithin.
Lecithin might be a better choice if you want to avoid GMOs.
you can buy Lecithin as a powder or liquid.
Lecithin granules
Lecithin granules are usually made from soy.
Lecithin has a tender texture and a mild nutty flavor.
Pro tip: Sneak some into homemade bread or sprinkle Lecithin on salads.
Alternative names
Lecithin has a lot of alternate names.
Lecithin’s sometimes referred to as:
Lecithin is a fat that is essential in the cells of the body.
Lecithin can be found in many foods, including soybeans and egg yolks.
Lecithin is taken as a medicine.
Lecithin is also used in the manufacturing of medicines, foods, and cosmetics.
Lecithin is used for reducing fatty build-up in the liver and treating memory disorders such as dementia and Alzheimer’s disease.
Lecithin is used to improve memory in the elderly or in people who have had a head injury.
Lecithin is also used for decreasing pain after surgery, treating gallbladder disease, inflammatory bowel disease (ulcerative colitis), a nerve disease called Friedreich’s ataxia, nipple blebs/blisters, mania, high cholesterol, anxiety, a skin disease called eczema, Parkinson’s disease, and for improving athletic performance.
Lecithin is also used in people receiving peritoneal dialysis.
In combination with lithium, lecithin is used for a movement disorder called tardive dyskinesia.
Some people apply lecithin to the skin as a moisturizer to treat dry skin or dermatitis.
You will often see lecithin as a food additive.
Lecithin is used to keep certain ingredients from separating out.
Lecithin is also used in preparations for intravenous (IV) or skin injections.
Lecithin is used to stabilize and prevent medicines in the preparation from separating out.
You may also see lecithin as an ingredient in some eye medicines.
Lecithin is used to help keep the medicine in contact with the eye’s cornea.
vitellin
lecitina
vitelline
ovolecithin
vegilecithin
soy lecithin
egg lecithin
soybean lecithin
soy phospholipid
Lecithin (also known as alpha-phosphatidylcholine) is a naturally occurring nutrient found in foods that is also sold as a dietary supplement.
Lecithin is not a single substance but rather a group of chemicals belonging to compounds called phospholipids.
Phospholipid, a type of fat that helps maintain the integrity of cells, are vital to the normal functioning of the brain, nerves, liver, and other vital organs.1
Lecithin can be found in green vegetables, red meat, and eggs.
Commercial preparations are most often made from soybeans, egg yolks, or animal products.
Not only is lecithin taken as a supplement, but Lecithin is also used in the manufacture of eye drops, skin moisturizers, and food emulsifiers (agents that keep ingredients from separating).
The banging benefits of lecithin
Lecithin has been known to:
-aid liver function
-lower cholesterol
-prevent dementia
-reduce inflammation
-alleviate digestive issues
-make breastfeeding easier
Lecithin is usually available from sources such as egg yolk, marine sources, soybeans, milk, rapeseed, cottonseed, and sunflower oil.
Lecithin has low solubility in water, but is an excellent emulsifier.
In aqueous solution, 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, Lecithin is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.
Lecithin describes a substance that’s naturally found in the tissues of your body.
Lecithin’s made up of fatty acids, and Lecithin has a variety of commercial and medical uses.
Lecithin works as an emulsifier, meaning Lecithin suspends fats and oils and keeps them from mixing with other substances.
Lecithin supplements can be purchased to help treat high cholesterol, as a breastfeeding aid, and to treat ulcerative colitis, among other things.
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 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.
Health Benefits
When ingested, lecithin is broken down into a substance called choline, which the body uses to transport fat, regulate metabolism, maintain the structural integrity of cells, and facilitate nerve transmissions (by synthesizing a neurotransmitter called acetylcholine).
Choline is not readily produced by the body; most of Lecithin is obtained from the foods we eat.
Lecithin has been touted for Lecithins benefits in treating many health conditions and is said to:
-Improve sleep patterns
-Enhance athletic performance
-Alleviate stress and anxiety
-Lower cholesterol
-Reduce inflammation
-Improve liver function
-Prevent the loss of cognitive function and the onset of dementia
To date, there is insubstantial evidence that the supplemental use of lecithin can treat any medical condition.
Lecithin is a naturally occurring substance found in the membranes of living cells.
Lecithin is made up of both lipophilic (oil-friendly) and hydrophilic (water-friendly) lipids, making it an excellent emulsifier and a functional powerhouse.
Beyond emulsification, lecithin acts as a dough improver, viscosity modifier, release agent and instantizing agent with usage across nearly every food and beverage category.
Ciranda offers organic and conventional non-GMO lecithins from sunflower and soy in liquid or deoiled powder.
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 Lecithin to treat cholesterol because of other componentsTrusted Source that soy offers.
Recommended intake
Lecithin comes in capsules, liquid, and granules.
There is no recommended intake amount.
Foods that have lecithin include:
-Egg yolks
-Soybeans
-Wheat germ
-Peanuts
-Liver
Signs of lecithin deficiency aren’t clear.
They are more likely to be caused by choline deficiency, not lecithin.
Lecithin is a fat that can be found in many foods like soybeans and egg yolks.
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.
Found in multiple plant and animal sources, lecithin has a variety of applications in personal health as well as industry.
Lecithin’s unique properties make Lecithin an excellent additive in food, feed, pharmaceutical and cosmetics industries:
Emulsifier
Stabilizer
Softener
Wetting agent
Dispersing agent
Blending aid
Extends shelf life
Neutral flavor and color (except for fluid lecithin)
The diverse forms in which lecithin is available – fluid, powder and granules – make it even more suitable to use as per industry specific demands.
With additional processing, fluid lecithin can also be hydrolysed, fractionated, hydroxylated and acetylated for very specific industry applications.
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.
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.
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.
How does Lecithin work ?
Lecithin is converted into acetylcholine, a substance that transmits nerve impulses.
What Lecithin’s Made Of
Lecithin itself is an oily compound that’s made primarily from a type of molecule called a phospholipid, Phospholipds are fatty acids with phosphate groups attached at the end.
This gives them the useful quality of being able to bind with fatty substances and watery substances simultaneously.
That’s why Lecithin’s used so often in different foods.
The technical term for this sort of compound is an “emulsifier.”
Our cell membranes consist of phospholipids for this same reason, and an adequate supply of lecithin through the diet is the primary way the body gets the substrate necessary to build cell walls.
Phosphatidylcholine and phosphatidylserine help make your cell membranes “squishy”, which makes Lecithin much easier for things to get transported into and out of them.
This is especially true of cholesterol, which directly uses lecithin-based transporters to go into and out of cells.
For this reason lecithin supplementation has proven to be very useful for removing arterial plaque.
People with high cholesterol have a traffic jam of the LDL kind trying to get into cells, and the increased membrane fluidity from dietary lecithin helps grease the wheels of cellular flow.
Phospholipids come in a variety of flavors, but the big players are as follows:
-phosphatidylcholine
-phosphatidylserine
-phosphatidylinositol
Lecithin has been recommended to combat recurrent plugged ducts.
The usual recommended dosage for recurrent plugged ducts is 3600-4800 mg lecithin per day, or 1 capsule (1200 milligram) 3-4 times per day.
After a week or two with no blockage, mom can reduce the dosage by one capsule.
If there is no blockage within another 2 weeks she can reduce Lecithin again by one.
Mom may need to continue taking 1-2 capsules per day if stopping the lecithin leads to additional plugged ducts.
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.
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 Lecithin suitable for the product to which Lecithin is added, 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.
Origin
Lecithin is a key component of cell membranes, and found frequently in nature.
For example, Lecithin’s in plant sources such as soybeans, corn and rapeseed.
Also, Lecithin’s found in animal products such as egg yolks.
Lecithin was discovered in 1846 by the French chemist Maurice Gobley.
He isolated an orange-colored substance from egg yolk and called lecithin after the Greek name for egg yolk, “lekithos.”
Egg yolk contains 10–20% lecithin, while most vegetable oils contain 0.1–3.0%.
Function
Chemically, lecithin is a glycerol with two fatty acid chains at carbons 1 and 2.
Also, there is a phosphate ester group at the 3 position, which is bound to a molecule of choline.
The phosphate and choline groups form phosphatidylcholine.
This means the polar headgroup is the water loving part of lecithin.
Meanwhile, fatty acid chains form the lipophilic region.
These moieties make Lecithin an emulsifier.
Lecithin used in: instant products, beverages, margarine and spreads, baked goods, snacks, salad dressings, chocolate, confections, protein shakes, dietary supplements, pharmaceutical and personal care products
Lecithin used as: emulsifier, dispersing agent, surfactant, release agent
Definition: A group of compounds of varying chemical composition depending on the source, lecithin mixes well with a wide variety of other food ingredients thereby serving multiple functions in foods and making it one of the most widely used food ingredients.
Dietary lecithin is a primary source of the essential nutrient choline, important for cell membrane integrity and nerve signaling.
Lecithin is also important in many industries including paint and plastics
Lecithin’s hydrophilic-lipophilic balance (HLB) is intermediate and ranges from:7
-3-4 for native fluid lecithin
-7-8 for de-oiled lecithin
-8- >10 for modified lecithin
Reduces cholesterol
Lecithin has a pretty powerful impact on cholesterol.
Lecithin is a natural emulsifier produced from seeds of soft oils with extensive functionality due to its unique characteristics.
Lecithin can be used in a wide variety of applications such as chocolate and confectionery, bakery, dairy, infant nutrition, margarines, and fats.
In addition, lecithin can be used in non-food applications, such as animal feed, nutritional supplements, personal care, and cosmetics.
In a 2010 study, participants took a 500 milligram lecithin supplement on the daily for 2 months.
Lecithin reduced total cholesterol levels by 42 percent and LDL levels by 56.15 percent. Woop!
Supports immune function
Soy lecithin might bolster your immune system, especially if you have diabetes.
One study found that daily lecithin supplements increased lymphocytes (natural killer cells) in diabetic rats by 92 percent.
Lecithin also increased macrophage activity by 29 percent in nondiabetic rats.
Digestive aid for IBD
Lecithin might ease inflammatory bowel disease (IBD) symptoms.
The fat contains phosphatidylcholine (PC), which helps protect the colon from inflammation and bacteria.
A small 2010 study found that lecithin supplements reduced bowel inflammation in folks with ulcerative colitis by 50 percent.
Lecithin might also help with irritable bowel syndrome (IBS), but more research is needed.
CAS
8002-43-5
Molecular Formula
C42H80NO8P
Molecular Weight (g/mol)
750
MDL Number
MFCD00082428
InChI Key
JLPULHDHAOZNQI-JLOPVYAASA-N
Breastfeeding
Got milk? Breastfeeding is totes natural, but Lecithin can be uber uncomfortable.
Lecithin is a fatty substance that’s naturally found in animal and plant tissue.
Good sources of Lecithin include egg yolks and soybeans.
If you look at the ingredients, you’ll often find “soybean lecithin” listed on processed foods such as baked goods, margarine, chocolate and ice cream.
When used in foods, lecithin acts as an emulsifier, which means Lecithin keeps oil and water from separating out.
In candy bars, Lecithin helps stabilize the cocoa and cocoa butter.
Lecithin also makes fluffier cakes by creating a less sticky dough and helps the cake rise.
Lecithin’s sometimes a “wetting agent” that makes Lecithin easier to spread cake mixes in a pan after you add the liquid.
Alternative names: phosphatidylcholine, partially hydrolyzed lecithin, E322
Naturally present in: liver, egg yolks, soybeans, wheat germ
Commercial Source: vegetable (soy, sunflower, canola seeds)
Lecithin might make things easier.
However, research shows that while doctors have recommended the supplement as a treatment for plugged milk ducts, no high-quality evidence confirms that this is the case.
The Canadian Breastfeeding Foundation recommends a daily lecithin dose of 1,200 milligrams 4 times a day.
But, you should check with your bébé doctor before switching up your diet or supplements while nursing.
Keep in mind, lecithin won’t help if you already have a clogged milk duct.
Insoluble Matter: 0.02% max. (in hexane)
Color: Tan or Yellow
Acidity: 35mg KOH/g max.
Quantity: 250g
Infrared Spectrum: Authentic
Packaging: Plastic Bottle
Water: 1% max.
Merck Index: 15, 5483
Solubility Information
Solubility in water: negligible
Formula Weight: 750
To treat a clogged duct:
-massage your ta-tas
-apply a warm compress
-drain the boob well after each feeding
-chat with a lactation specialist for personalized tips
-Other uses that need more research
Lecithin’s compounds, called phosphatides, help maintain healthy cell membrane structure and fluidity, which is essential to healthy cellular function.
Because of this beneficial attribute, lecithin can promote brain cell health.
Our lecithin is made from soy (as opposed to animal-sources) and contains phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol.
Some folks claim lecithin can help with:
-anxiety
-liver disease
-gallbladder disease
-dry skin conditions like eczema or dermatitis
-cognitive function
-Just keep in mind, there’s little to no research to back up these claims.
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 Lecithin is derived often is undetectable – in other words, 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 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).
Application Notes
Lecithin is a good source of choline, which may help with brain function and growth.
Lecithin used as an emulsifier and solubilizer for drugs in an aqueous solution, also as a vehicle for liposomes.
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.
Lecithin has long enjoyed popularity in the treatment of high cholesterol, Alzheimer’s and bipolar disorder.
However, scientific studies do not always support the medicinal effects of lecithin supplements, as the Langone Medical Center points out.
Still, lecithin components do play key roles in normal body function.
You can obtain lecithin from eggs, soybeans, peanuts, sunflower seeds, canola seeds and beef products.
Although the above food sources have protein as a common component, lecithin itself is not a protein.
Lecithin Powder
Also Known As: Soy Lecithin Powder or Powdered Lecithin
Origin:
Ingredients: Lecithin Powder from soy beans.
Taste and Aroma: Nutty, buttery and pleasant.
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.
Substitutes:Lecithin Granules, Clear Jel Instant, Gum Arabic Powder, Potato Starch, Almond Flour, Tapioca Starch or Xanthan Gum.
Fun Fact: Lecithin is actually a natural part of all of us; located in our brain, liver and every cell of our body.
Specific Uses of the Substance:
Lecithin has a wide range of food application, which includes emulsification, release properties, wetting, dispersing and texturization.
The major applications for lecithin include margarine, chocolates, instantizing powders, release sprays, and baked goods.
Lecithin is used as a natural surfactant between oil and 64 water systems as seen in margarine products.
Lecithin also helps modify chocolates for better enrobing and reduces crystallization of cocoa fat.
In release applications, lecithin modifies the cooking surface to allow products to be more easily removed.
As an instantizing agent, lecithin reduces the hydration properties of powders that would otherwise clump during dispersion in water and milk products.
In baking, the lecithin provides a multifunction application by emulsifying the fat and water and as an anti69 staling agent by inhibiting starch retrogradation.
Actually, lecithin enhances the quality of baked goods by improving water absorption and the handling of the dough, increasing volume and shelf life, and improving uniformity of the products.
Lecithin is also used as a packaging aid and directly on processing equipment as a lubricant.
In addition, lecithin is used in pharmaceuticals (as dietary supplements, emulsifying agent for intravenous
injections, and dispersant for vitamins); in cosmetics (as emulsifier and emollient in hair and make-up
preparations, creams, and oils); and in animal feeds (as a nutritional ingredient, emulsifier, and wetting aid
in calf milk replacers, pet foods, and many other types of feeds required high fat and oil contents). Other
industrial applications include improving plasticity of industrial sealing compounds, in textile processing
and dyeing operations, in the manufacture of masonry and asphalt products, paints and pigmented
coatings, as well as in the production of plastic and rubber compounds.
Bleached lecithin is used in applications where a lighter color is deemed important.
Unbleached fluid lecithin has a dark brown color which does not permit high use levels in white or very light colored products; however, in some formulations, brown fluid lecithin can be use effectively at low concentrations.
Dry lecithin is used in commercial applications of food systems where liquid lecithin is more difficult to handle and the powdered or granular lecithin is more easily incorporated.
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, Lecithin takes your body longer to break soy products down.
For some people, this works to make them feel more full after consuming Lecithin.
Lecithin May Help Make Your Edibles Feel More Potent
Lecithin may help make your high that much more effective.
Lecithin is a phospholipid, and phospholipids help increase the bioavailability of cannabinoids.
This also means that Lecithin helps your body absorb the T-C that much better, which may make the effects feel stronger.
Lecithin is in the ingredients of some skin care products.
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 it for that.
Taking lecithin capsules could theoretically improve your skin, since Lecithin tones and stimulates other parts of your body, but we don’t know for sure.
Lecithin is a naturally occuring mixture of the diglycerides of stearic, palmitic and oleic acids, linked to the choline ester of phosphoric acid whose form varies from a waxy mass to a thick, pourable liquid.
Hydrogenated Lecithin is the product of controlled hydrogenation (addition of hydrogen) of Lecithin.
Lecithin and Hydrogenated Lecithin are used in the formulation of a large number of cosmetics and personal care products.
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.
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.
Lecithin also doesn’t seem to slow the progression of Alzheimer’s disease.
Lecithin and Hydrogenated Lecithin enhance the appearance of dry or damaged skin by reducing flaking and restoring suppleness.
These ingredients also help to form emulsions by reducing the surface tension of the substances to be emulsified.
Sunflower and Soy Lecithin
Lecithin is made from a variety of different products, and you’ll most commonly see Lecithin made from sunflower, soy, or egg.
But for our purposes, we’ll skip the egg lecithin and discuss the two most common: sunflower and soy.
Sunflower lecithin is much better for you for a variety of reasons.
The first being that many people generally are allergic to soy, and they don’t have the same reactions to sunflower oil.
If we include eggs in the mix, many people also have allergies to eggs.
As such, sunflower oil is the least harmful and means you can share your edibles with even more people.
Secondly, when extracting sunflower lecithin, there is no use of solvents as there are with soy.
This means when you eat soy lecithin, you’re at risk for chemical contamination, which most people try to avoid.
Soy Lecithin, or lecithin, is commonly used to hold emulsions together.
Lecithin is a very common ingredient in packaged foods because Lecithin is such a great emulsifier and stabilizer.
Lecithin’s also the main reason egg yolks work so well to stabilize mayonnaise, aiolis, and sauces like Hollandaise.
In modernist cooking Lecithin is often used to hold vinaigrettes together, create light foams and airs, and add elasticity and moisture tolerance to doughs.
Lecithin is very easy to use.
Lecithin can be blended into liquids of any temperature and begins working right away.
For emulsions, Lecithin is blended into the liquid before the oil is added.
Lecithin is also often used with other stabilizers and thickeners such as xanthan gum for added effect.
Lecithin powder, or lecithin liquid, is just a processed version of lecithin.
Lecithin has been removed from other ingredients, such as eggs or soy, so it is pure and of a set strength.
Lecithin also allows you to use Lecithin without adding the flavor of eggs to your dishes.
Most powdered lecithin is created as a by-product of making soy oils.
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.
Lecithin is a fat that can be found in many foods like soybeans and egg yolks.
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.
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.
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 Lecithin 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.
Soy lecithin is extracted from raw soybeans, so if you’re wondering if 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.
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 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 it 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 it 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.
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
Plus, the fermentation process breaks down the antinutrients that are present, and they contain probiotics.
Lecithin
Lecithin, a lipid that consists mostly of choline, and includes inositol, phosphorus, and linoleic acid, helps to prevent arteriosclerosis, protects against cardiovascular disease, improves brain function, benefits and keeps the liver and kidneys healthy.
Lecithin aids in thiamin and vitamin A absorption and can even help to repair liver damage caused by alcoholism.
The choline and inositol in lecithin protects against [heart disease] hardening of the arteries by promoting normal processing of fat and cholesterol.
Lecithin helps to bind fats and cholesterol to water so that they can pass through the body rather than cause a potentially harmful buildup in the heart or liver.
Cell membranes, (the protective sheaths surrounding the brain,) and nerve cells also contain this essential fatty substance.
The choline found in lecithin helps the body produce acetylcholine, a substance that acts as a chemical messenger to parts of the nervous system and is essential to the brain’s memory function.
Studies have shown that people taking lecithin have significant improvement in memory test scores and fewer memory lapses than those who took the placebos.
Dr. Safford, who conducted studies that show that lecithin and choline supplements seem to actually boost memory, also noted that the health benefits of lecithin are seen almost immediately.
“ The fascinating thing about lecithin is that when Lecithin helps, Lecithin’s right away.
Lecithin’s one of the few substances like alcohol, which crosses the blood-brain barrier and produces an immediate reaction.”
Natto, for example, is a dish that contains fermented soybeans, and I consider Lecithin one the greatest probiotic foods because Lecithin has been proven to help reduce inflammation and support your immune system.
The appropriate dose of lecithin depends on several factors such as the user’s age, health, and several other conditions.
At this time there is not enough scientific information to determine an appropriate range of doses for lecithin.
Keep in mind that natural products are not always necessarily safe and dosages can be important.
Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.