Lecithin is a phosphorous containing “natural” emulsifier found in all plant and animal organism (“phospholipids” – cell membrane constituent).Lecithin can be obtained from soybeans and ot her plant sources including oilseeds such as rapeseed, sunflower seed, and maize.But today it has found a new source for lecithin production.Production process and purification of vegetable oils produce by-product of crude plant lecithin, which is used as raw material of lecithin production. The crude lecithin supplied by oil mills is subject to natural fluctuations in its structure and composition, and in this form is not yet suitable for use in high-quality end products. Further, special lecithin is produced by subjecting the crude lecithin to a process of standardization, filtration, deodorization, fractionation or enzymatic modification.

Lecithin is primarily used as an emulsifier to help maintain a stable emulsion between unmixable liquids. The emulsifier decreases the surface tension between the liquids and allows them to form a stable blend.Lecithin products are available influid,granule, and powder forms. All products are classified in a unique quality system which guarantee the food safety and quality according to the requirements of the individual final application.

Lecithin can be used in a variety of applications such as:

Applications	Function
Bread	Gluten improvement Better dough processing
Dairy	System stabilization
Instant noodle	Better dough processing Rehydration, smoothness, firmness
Release agent	Anti-sticking (less oil use, less product loss, easier cleanup, increased profitability), mild antioxidant function

Bread

As an anti-stalling agent, the emulsifier works by forming starch inclusion complex so that the amylose structure does not change and lose its water binding capacity.

Property	Function
Surface activity	Reduce tension at oil/water interface, Water absorption, Fat dispersion/reduction
Gluten interaction	Dough elasticity, oven spring, volume
Starch complexation	Freshness, softness, anti-staling
Foam formation	Gas retention, shape, structure

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Dairy– Neutral milk (protein content ≥ 2.3%, fat ≥ 2.5%)

UHT process of neutral milk will obtain a microbiologically stable product; but also denaturize several natural protein (casein & whey) in milk. This denaturation is due to the dimeric configuration of β-lactoglobulin dissociates into monomeric; and the aggregates formation via thiol-disulphide exchange reactions with k-casein. This is the importance of using lecithin in the milk system. First, β-lactoglobulin shows a high binding affinity for phospholipids and aliphatic components. Second, the interaction between soy protein and phosphatidylcholine (PC) ha shown the existence of a protein-lipid complex with a different extent of association for casein.

Instant noodle (including traditional Asian flour-made food)

Function of lecithin:

• improve the gelatinization to provide better texture,
• improve the tactility of the dough, make the process easily and continuously,
• prevent the aging of starch, keep the better texture during shelf-life

Advantage:

• comparing with normal lecithin: disperse well in water
• comparing with de-oiled lecithin: price lower

Release agent (for bakery goods which need to release from mould)

Function of lecithin:

• prevent products from sticking on moulds, belts, each other (e.g. bakery, confectionary, cheese slices)
• lecithin forms a thin and homogenous film of fat on the metal surfaces easy removal of baked products
• due to its anti-oxidative potential lecithin prevents the oil from getting rancid (especially in combination with Tocopherol)