Lecithins and Phospholipids - American Lecithin

1 Lecithins and Phospholipids A Simple Guide to Use and Selection ALC. About Lecithins Lecithins are prepared by extracting and purifying Phospholipids from naturally occurring products such as soybeans, eggs, sunflower and canola seeds. Lecithins are amphiphilic (they have different affinities for oil and water), and their low production costs make them invaluable in a broad range of manufacturing processes. Lecithins help make chocolate American Lecithin Company Natural and Organic Lecithin smooth and powdered baby offers a wide range of Lecithin is the unique all-natural emulsifier. formula dissolve easily in standard, refined and American Lecithin also offers organic Lecithins water. They help ink flow fractionated Lecithins . under the Natural Organic Program (NOP). from ball-point pens, spray Sold under the ALCOLEC.

2 Paints provide even coatings brand name, they are Chemical characteristics, product attributes, and cooking sprays keep food available in liquid, granular classifications and labeling criteria in this from sticking to hot surfaces. and powder form. brochure refer to American Lecithin soy-based products. To learn about American Lecithin products derived from other sources, contact us at 2 3. How Lecithins Work Lecithins are used mainly as emulsifiers. They are surface- in dip tanks and spray active; simultaneous hydrophilic (water-loving) and applications. Water-filled dip tanks usually contain up to hydrophobic (water-repelling) properties enable Lecithins to 10% de-oiled Lecithin ; pan make stable blends of materials that otherwise do not mix or belt-release applications easily and tend to separate.

3 The amount of Lecithin needed consist mainly of vegetable to blend substances such as the soybean oil and water in oil with approximately 2%. Lecithin . margarine, or the pigment and latex in paint, depends on the overall fat content in the end product. Separating Agents Shelf- Life Aids When applied directly to Incorporation of ALCOLEC. Lecithins also have characteristics that help: products such as processed Lecithin with the amylose cheese slices, Lecithins help Disperse and suspend powders into liquids portion of wheat flour slows form a stable film barrier Control the viscosity of liquids and semi-liquids starch retrogradation. that prevents them from This process in effect extends Prevent foods from sticking to contact surfaces sticking together. When used shelf life. Prevent adhesion of food products to one another directly in products such as baked goods, they enhance Nutritional Supplements the ability to cut and shape Lecithins have nutritional products and reduce sticking Lecithins can be: fat powders require Lecithins value of their own.

4 The with lower HLB values (see to mixing vessels. Phospholipids they contain, explanation on page 8) to such as phosphatidylcholine Emulsifiers retard wetting rates; fatty Extrusion Aids (PC), phosphatidylserine Emulsions are produced Extrusion technology uses powders require higher HLB (PS) and derivatives such by dispersing normally Lecithin as a processing aid values. as glycero- phosphocholine unmixable material into to enhance extrusion rates (alpha-GPC) have been another by mixing, colloidal and throughput, resulting in Viscosity Modifiers widely acknowledged milling or homogenization. more economical production. Lecithins greatly reduce by nutritionists, and The surface-active qualities Examples of extruded the surface tension of substantiated by numerous of Lecithins make them products include fat-free fats, enabling particles of human clinical studies, as effective emulsifying agents pretzels, reduced fat snacks chocolate, sugar and milk beneficial to the function that reduce mixing time and and pastas.

5 Products, for example, of the liver, brain, heart, maintain the stability of the to be coated, improving flow and other organs. American dispersion. and mixability. Typical usage Anti-Dusting Agents Lecithin Company offers levels are of total Inclusion of ALCOLEC Lecithins three products, ALCOLEC PC, Wetting and product weight. enhances wettability by ALCOLEC PS and ALCOLEC . Instantizing Agents reducing static interface. GPC, specifically for use in Lecithins provide fast, Release Agents softgel, tablets, and hardcap complete wetting of powders Lecithins promote separation nutritional supplements. into aqueous systems. Low- of food from contact surfaces 4 5. Chemistry Soybean Lecithins also contain triglycerides, sterols, small Oil-in-water emulsions typically include Lecithin at 5-10%, and quantities of fatty acids and water-in-oil emulsions at 1-5%.

6 Carbohydrates. De-oiling of the oil's weight. Most of the performance benefits of soybean-based Lecithins Lecithin enhances the typical come from the unique hydrophilic and hydrophobic surface- phospholipid composition as Most food products contain 1-2%. active properties of Phospholipids , their primary component. shown in the accompanying salt; higher levels may affect charts. Fractionating Lecithin functionality. (breaking up) these complex These Phospholipids are present in liquid Lecithin : mixtures, or adding elements Particle size affects Lecithin such as refined oils or requirements in wetting and Phosphatidylcholine (PC, 14 16%). surfactants, can create new instantizing applications. Phosphatidylethanolamine (PE,10 15%) products tailored for specific Larger particles have less surface applications.

7 Fractionated area and usually require up to Phosphatidylinositol (PI, 10 15%). phospholipid products are lecithination; smaller Phosphatidic acid (PA, 5 12%) enriched in phospholipid content. particles typically require Very delicate applications require up to 2%. the purest Lecithin emulsifier that contains more than 80% Lecithin can be derived from phosphatidylcholine. various sources. Soybean-derived Standard Liquid Lecithin De-Oiled Lecithin * Lecithins have become the (1%) H2O (1%) As emulsifiers, Lecithins can be industry standard. For nutritional, (3%) triglycerides added to the oil phase or the water functional or labeling purposes, phase during processing. Fluid leci- American Lecithin has developed thins tend to disperse more easily products from alternate sources (15%) glycolipids in oil; de-oiled (powdered) leci- such as egg yolk, canola, and thins more easily in water.

8 Heating sunflower. Such Lecithins have triglycerides (37%) to 120oF helps the dispersion and distinct Phospholipids and fatty (8%) complexed sugars can improve handling and mixing acid composition that allow for characteristics. an array of new applications. (8%) minor Phospholipids (11%). (7%) PA. Classification glycolipids Lecithin products are classified using attributes such as color, (14%) PI viscosity, and the percentages of certain components. The terms complexed sugars (5%). used when specifying Lecithins are: minor Phospholipids (2%). PA (5%) Phosphatidylcholine (PC) afforded by ionizable groups of Amphiphilic molecule and main Phospholipids and free fatty acids (10%) emulsifier in Lecithin . PC is the major added to some liquid Lecithins to PI (20%) PE. component of biological membranes stabilize viscosity.

9 And supplements the diet with natural choline. Color PE (13%) Measured against the Gardner scale. Acetone Insolubles (AI) Most Lecithin products range from Expressed as a percentage. This is a having a light honey (11 on the scale). measure of the surface-active portion to dark amber (17 on the scale) color. (24%) PC of a Lecithin , comprised mainly of (16%) Phospholipids and glycolipids. Hexane Insolubles (HI). PC. Expressed as a percentage (usually Acid Value (AV) under ). Measures residual Expressed as meq KOH/kg. * Granular or powdered form; most This is a measure of total acidity continued triglycerides and free fatty acids are 6 removed. 7. Classification continued non-fatty material, composed mainly of soybean meal fines. Product Physical PC AI AV Color HI Moisture Viscosity PV HLB Moisture (H2O) State min max max max max cP max max Measured by the Karl Fisher method, a potentiometric titration specific for water.

10 ALCOLEC Standard Fluid Grade Powder and liquid Lecithins typically contain S Fluid 14% 62% 32 17 .1% 1% 12,000 10 4 approximately 1% water. BS Fluid 14% 62% 32 14 .1% 1% 12,000 100 4. Viscosity XTRA-A Fluid 14% 66% 25 17 .1% .8% 15,000 10 2. Reported in centipoise (cP) at 25 C/77 F, after evaluation with a Brookfield rotary viscometer. ALCOLEC De-Oiled Granules Granular 24% 97% 36 tan .02% 1% N/A 4 7 Peroxide Value (PV). The vital nutritional benefits of Lecithins F-100 Powder 24% 97% 36 tan .02% 1% N/A 4 7. arise from their compositions based on FF-100 Fine Powder 24% 97% 36 tan .02% 1% N/A 4 7. unsaturated fatty acids. The integrity of these nutritional components requires gentle processing technologies and ALCOLEC Encapsulation Grade regulated storage conditions which SGB (bleached) Fluid 14% 60% 36 13.