Nature is full of wonders. Lecithin is one of them.
Egg yolk, soybeans, sunflower seeds, mother’s milk, and heart, liver and nerve cells all have one thing in common: Very high
concentrations of lecithin. Lecithins are phospholipids, made up primarily of fatty acids, glycerine, phosphoric acid and choline.
Lecithin performs important functions both in natural organisms and in the food industry. Physiologically, it stabilizes cell
membranes and stimulates metabolic activity. Techno-biologically, it is an emulsifier and dispersant.
Lecithin combines with fats and oils just
as well as with water. The amphiphilic
effect of lecithin is based on its structure,
which incorporates both a polar phosphorus
group as well as a non-polar lipid
component. This combination of hydrophilic
and lipophilic properties makes
lecithin an extremely effective emulsifier.
With it, substances that normally
would not mix, such as water and oil,
can be combined into stable emulsions.
Very small particles can be emulsified
and dispersed in water solutions.
This makes lecithin ideal for making
soft-spread margarines, crispy pastas,
flavourful chocolates and readily soluble
A flavour keeper
better when lecithin is added. This is due
to lecithin’s ability to form liposomes by
enclosing oil droplets in a double layer
of phosphatidylcholine. This lets flavours
be encapsulated and transported, giving
low-fat foods in particular more intensive
- Found in all vegetable oils
In the human body, lecithin helps:
- Stabilize cell membranes
- Support metabolic functions
- Boost mental and physical performance
In the food industry, lecithin is
- An excellent emulsifier and dispersing agent
- A good separating agent
- An anti-spatter additive for fats, margarines and light margarines
- An anti-oxidant that helps food stay fresh longer