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How do Lecithins Work? Lecithin Chemistry Classifying Lecithins Labeling Lecithins 10 8 6 4
formulas dissolve instantly into water or helping paints to flow easily onto smooth or rough surfaces. American Lecithin Companys product line includes standard, modified, refined, de-oiled and fractionated lecithins, all derived by extracting and purifying phospholipids from crude soybean oil. Sold under the Alcolec brand name, most are available in liquid, granular and powder form.
L E C I TWork? N S HI
Lecithins are used mainly as emulsifiers. Their surfaceactive, water-loving (hydrophilic) or waterhating (hydrophobic) properties turn materials that do not mix easily and tend to separate into stable blends. The main types of emulsions are oil-in water (such as mayonnaise, infant formulas and hand and body lotions), and waterin-oil (such as margarines, icings and frostings and petroleum emulsions). Lecithins also have characteristics that help: Disperse powders into liquids Control the viscosity of liquids and semi-liquids Prevent foods from sticking to contact surfaces Prevent adhesion of food products to one another
How do
Lecithins
Emulsifiers
can be:
Release Agents
Lecithins promote separation of food from contact surfaces in dip tank, aerosol sprayer, air spray system, and other applications. Waterfilled dip tanks usually contain up to 10% de-oiled lecithin; pan or belt-release applications consist mainly of vegetable oil with 2% lecithin.
Emulsions are produced by dispersing one normally unmixable material in another by mixing, colloidal milling or homogenization. The surface-active qualities of lecithins make them effective emulsifying agents that reduce mixing time and maintain the stability of the dispersion.
Separating Agents
When applied directly to products such as processed cheese slices, lecithin helps form a stable film barrier that prevents them from sticking together. When used directly in products such as baked goods, they enhance the ability to cut and shape products and reduce sticking to mixing vessels.
Viscosity Modifiers
Lecithins greatly reduce the surface tension of fats, enabling particles of chocolate, sugar and milk products to be coated, improving flow- and mix-ability. Typical usage levels are 0.2 0.6% of total product weight.
Nutritional Supplements
Lecithins have nutritional value of their own. The phospholipids they contain are considered essential nutrients for proper functioning of the human body.
L EChemistryI N S CITH
When using lecithins as emulsifiers, they should always be added in the oil phase first. Heating to 120o F helps dispersion and can improve handling and mixing characteristics. Oil-in-water emulsions typically include lecithin at 5 10%, and waterin-oil emulsions at 1 5%, of the oils weight. Most food products contain from 1 2% salt; higher levels may affect lecithin functionality.
Most of the
performance benefits of soybeanbased lecithins come from the unique hydrophilic or hydrophobic surface-active properties of phospholipids, their primary component.
These phospholipids typically contain: Phosphatidylcholine (PC, 1318%) Phosphatidylethanolamine (PE, 10 15%) Phosphatidylinositol (PI, 1015%) Phosphatidic acid (PA, 512%)
In addition to phospholipids, soybean lecithins conParticle size affects lecithin tain triglycerides, sterols, requirements in wetting and instantizing applications. small quantities of fatty Larger particles have less acids, carbohydrates and surface area and usually require up to 0.25% sphingolipids. Fractionating lecithination; smaller (breaking up) these complex particles typically require up to 2%. mixtures, or adding elements such as refined oils or other surfactants, When using lecithins as separating agents can create new products tailored for via direct incorporaspecific applications. De-oiling of tion in such products as baked goods, lecithin enhances the typical phosreview regulatory pholipid composition as depicted in issues to comply with FCC standards the chart below. of identity.
De-Oiled Lecithin*
H2O (1%) Triglycerides (3%)
Triglycerides (37%)
PI (14%)
Glycolipids (15%) Complexed Sugars (8%) *Granular or powdered form; most triglycerides and free fatty acids are removed.
Classifying
LECITHINS
Lecithin products are classified using attributes such as color, viscosity, and the percentages of certain types of materials they contain. The terms used when specifying lecithins are:
Alcolec: S BS XTRA-A Z-3 Z-7 Aquasperse A LV-30 439-C Granules F-100 FF-100 PG 40-P EM Lexin K HWS 30-A Fluid Fluid Fluid Fluid Fluid Fluid Fluid Fluid Granular Powder Fine Powder Granular Powder Powder Solid Powder* Powder** 62% min 62% min 66% min 58% min 58-64% 47-52% 50-54% 50% min 97% min 97% min 97% min 98% min 97% min 97% min 75-79% N/A N/A 32 max 32 max 25 max <38 18-30 13-21 25 max 30 max 36 max 36 max 36 max 36 max 28 max 36 max 36 max N/A N/A 17 max 14 max 17 max 12 max 12 max 14 max 14 max N/A tan/yel tan/yel tan/yel tan/yel tan/yel tan 14 max tan tan/yel .1% max 1% max .1% max 1% max .1% max .8% max .05% max 1.5% max .05% max 1.5% max .02% max .8% max .01% max .8% max .1% max 1% max .02% max 1% max .02% max 1% max .02% max 1% max .01% max 1% max 1.2% max N/A .3% max 1.5% max 1% max .1% max N/A N/A N/A N/A 12,000 cP max 12,000 cP max 15,000 cP max Heavy bodied fluid Heavy bodied fluid 2,500 cP max 1,500 cP max N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A Physical State AI AV Color HI Moisture Viscosity
Moisture (H2O)
Measured by the Karl Fisher method, a potentiometric titration specific for water. Powder and liquid lecithins typically contain less than 1% water.
Expressed as meq KOH/kg. This is a measure of total acidity afforded by ionizable groups of phospholipids and free, fatty acids added to some liquid lecithins to stabilize viscosity.
Color
Measured against the Gardner scale. Most lecithin products range from having a light honey (11 on the scale) to dark amber (17 on the scale) color.
Viscosity
Reported in centipoise at 25oC/77oF, after evaluation with a Brookfield rotary viscometer, a widely-used technique.
Labeling
LECITHINS
ALC lecithins are all-natural, soy-based and kosher for a variety of food and other applications. The association with good health adds value on product labels The word soy usually prefaces lecithin as an ingredient as a convenience for consumers and food processors interested in source labeling ingredients. The chart at right shows typical nutritional information associated with soy lecithin. Contact us for nutritional profiles for individual lecithin products.
Labeling Terminology
Liquid Form 790 620 69 14
Nutritional Summary
(per 100 grams product)
As natural products, lecithins are considered Generally Recognized as Safe (GRAS) by the FDA, under 21 CFR 184.1400 and specifications of the Food Chemicals
Calories Calories From Fat Total Fat (g.) Saturated Fat (g.) Approximate Fatty Acid Composition
(per 100 grams product)
700 480 53 12
Monounsaturated (oleic, 18:1) (g.) Polyunsaturated (g.) (linoleic, 18:2) (g.) (linoleic, 18:3) (g.) Saturated (g.) (palmitic, 16:0) (g.) (stearic, 18:0) (g.) Primary Acetone Insolubles
(per 100 grams product)
5 33 30 3 12 10 2
12 40 36 4 14 11 3
Codex (FCC). The FDA-preferred designation is Soy Lecithin, although Lecithin is often used. Chemically modified lecithins sometimes require special labeling. When hydroxylated, they should be identified as Hydroxylated Soy Lecithin or Hydroxylated Lecithin. When enzymatically modified, the phrase Enzymatically Modified Lecithin should appear on labels.
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Selecting
LECITHINS
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This chart can help you determine which ALC Alcolec products are best suited for your applications. More information follows in the Solvent Solubility Index on the next page.
Product
waterin-oil 2.0 4.0 Alcolec XTRA-A Alcolec S
Add s
Industrial
Inks, paint & coatings, textiles Adhesives, absorbents, detergents, dust control, dyes, fertilizers, inks, masonry & asphalt, metal processing, paint & coatings, paper, pesticides, petroleum/oils, polymers/rubber, textiles Cosmetics & soaps, detergents, dyes, paper
Physical Properties
Oil soluble Oil soluble
4.0 4.0
Oil soluble Easily sprayable, low viscosity, oil soluble Low flavor Water dispersible Dry blendable, low flavor, oil soluble, water dispersible
HLB Value
7.0 8.0
Functional food applications where a higher choline content is desired
Dry blendable, low flavor, oil soluble, water dispersible Higher choline content, low flavor, water dispersible Dry blendable, low flavor, oil soluble, water dispersible
Baked goods, starch-based sauces, puddings Baked goods, instant foods, instantizing, milk powders Salad dressing, release (water based), flavors, colors, cocoa, cakes Instantizing, flavors, belt release Piecrusts, cakes, cake mixes, biscuits, cookies, sugar wafers, cones Piecrusts, cakes, cake mixes, cookies, sugar wafers, cones Cosmetics & soaps, dyes, leather
N/A
Alcolec 30-A
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Use levels are usually 0.2% - 1.0% based on finished product weight. If no specific information is available, start with 0.5% of finished product and adjust as necessary.
Selecting
About
continued
LECITHINS
Oil-Free Fluid Hydroxylated
Water D Acetone I Solvent Solubility Index for Acetonitrile I Alcolec Lecithins Benzene S Chlorodifluoromethane S Chloroform S Cyclohexanone S This chart gives general Diethyl Ether S information about the Dimethyl Sulfoxide I solubility of various Dioxane I Alcolec products in a Ethanol I wide range of Ethyl Acetate I solvents. Glycerine I Oil-free lecithin Heptanol S includes Alcolec Hexane S Iso-amyl Alcohol I Granules/F-100/ lsooctane S FF-100 and PG. Isopropyl Ether S Fluid lecithin Kerosene S includes Alcolec S Methanol I and BS. Methylene Chloride S Hydroxylated lecithin Methyl Ethyl Ketone I includes Alcolec Z-3 Methyl Isobutyl Ketone S Mineral Spirits S and Z-7. Petroleum Ether S Propylene Glycol I Pyridine S D - Dispersible by Tetrahydrouse of hot furan S water, slightly Toluene alkalized S
I I I S S S S S I I I I I S S I S S S I S I S S S I S S S
D I I S S S S S I I I I I S S I S I S I S I S S S I S S S
ince 1928, ALC has been committed to advancing natural soybean lecithin technology and providing the very best products and services available.
AMERICAN LECITHIN C O M PA N Y
Introducing the Alcolec product line early in its history, ALC set an industry standard for quality and consistency. Advancements continued through performance chemistry the modification of lecithins basic properties to create new products that perform better in broader uses. Adding lecithin fractionation technology in the 1980s enabled ALC to offer the broadest, most versatile product line on the market. Our long history and continuing commitment to help you with general or s p e c i f i c aspects of commercial applications make us the ideal partner for any lecithinrelated project. For additional general information about ALC and our products, visit our website: www.americanlecithin.com Have questions? Contact us directly:
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