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.
Better dough processing
|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|
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.
|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|
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.