General
- Lecithin is a fatlike
substance called a phospholipid. It is produced daily by the liver if
the diet is adequate. It is needed by every cell in the body and is a
key building block of cell membranes; without it, they would harden.
Lecithin is mostly a mixture of glycolipids, triglycerides, and
phospholipids (e.g. phosphatidylcholine, phosphatidylethanolamine, and
phosphatidylinositol).
- In biochemistry,
lecithin is usually used as a synonym for pure phosphatidylcholine, a
phospholipid which is the major component of a phosphatide fraction
which may be isolated from either egg yolk (in Greek lekithos - λεκιθος)
or soy beans from which it is mechanically or chemically extracted using
hexane.
Extraction
& Processing
- Lecithin are
extracted during the processing of soybean oil. The soybeans are
tempered by keeping them at a consistent temperature and moisture
level for approximately seven to 10 days. This process hydrates the
soybeans and loosens the hull. Soybean oil is extracted from the
flakes through a distillation process and lecithin is separated from
the oil by the addition of water and centrifugation or steam
precipitation.
- Certain complex
lipoids of the lecithin and kephalin types can be synthesized in
large amounts by birds taking rations free from this class of
compounds. The milk powder contained 0.6 per cent of ether-soluble
matter and the ether extract was practically free from phosphorus.
The lecithins present in the whole milk are nearly completely
removed with the cream by the centrifugal process.
Application
& Technology
- Lecithin is
ubiquitous in the processed food supply. It is most commonly used as
an emulsifier to keep water and fats from separating in foods such
as margarine, peanut butter, chocolate candies, ice cream, coffee
creamers and infant formulas. Lecithin also helps prevent product
spoilage, extending shelf life in the marketplace. In industry
kitchens, it is used to improve mixing, speed crystallization,
prevent "weeping," and stop spattering, lumping and sticking.
- Lecithin is used
in a broad range of industrial applications. Paints, coatings and
inks consume a large part of the lecithin sold into non-food/feed
industries. The major advantages of lecithin in these applications
are that it is functional, natural (biodegradable) and usually
cost-effective versus competing products.
Market
- Australia imports
approximately 2500 tonnes of lecithin annually, the majority of
which is used in the food industry. The global market for soy
lecithin products is approximately 150,000 - 160,000 t/a; of this up
to 120,000 t/a is a standard grade lecithin. This accounts for only
40% of the lecithin precursors. High processing costs and logistical
problems have been sighted as reasons why more lecithin is not
processed into a commercial form
- Estimated prices
for soy lecithin, in 5 gallon units, is approximately $1.60/kg. This
product is priced based on demand as the market supply is controlled
by the large players. Surplus supplies can easily be moved into feed
markets by mixing it back in with meal at the crushing facility. Egg
based lecithin is significantly more expensive, although also rare
and used for specialty applications only.
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