SOY LECITHIN

SOY LECITHIN

CAS No: 8002-43-5
EC No: 232-307-2

Synonyms:
Soya lecithin; soya lecithine; Lecithin; lecithol; vitellin; kelecin; granulestin; 1,2-diacyl-sn-glycero-3-phosphatidylcholine; EGG YOLK LECITHIN; EGG YOLK LECITHINS; GLYCINE SOJA (SOYBEAN) LECITHIN; GLYCINE SOJA LECITHIN; LECITHIN, SOYBEAN; LECITHINS; LECITHINS, EGG YOLK; SOYBEAN LECITHIN; SOYBEAN PHOSPHOLIPID; ACTI-FLOW 68SB; AF 1; PC; kelecin; LECITHIN; froM Egg;Alcolec-S; granulestin; L-α-Lecithin; LIPOID(R)E80; Lecithin, NF; Phospholutein;lecitin; lecıtın; lesıtın; lecıthın; lesidin; lezidin; lezitin; Soy Lecithin 758.1 g/mol; Soy Lecithin XLogP3-AA 12.9; Soy Lecithin 757.562156 g/mol; SOY LECITHIN - Soya Lesitin; Soy Lecithin - Soya Lesitin; Soy Lecithin 8002-43-5; Soy Lecithin 232-307-2; SOY LECITHIN; soy lesitin; 1-palmitoyl-2-linoleoyl-sn-glycero-3-phosphocholine Soy Lecithin; 1-palmitoyl-2-linoleoylphosphatidylcholine; 2-linoleoyl-1-palmitoyl-sn-phosphatidylcholine Soy Lecithin; palmitoyl-linoleoatephosphatidylcholine Soy Lecithin; Soy Lecithin PLPC1-Palmitoyl-2-linoleoylphosphatidylcholine; PC; kelecin; LECITHIN; froM Egg; Alcolec-S; granulestin; Soy Lecithin LIPOID(R)E80; Soy Lecithin L-α-Lecithin; Lecithin, NF; Phospholutein; Soybean lecithin; Soy Lecithin PLPC; PC 34:2; 1-palmitoyl-2-linoleoylphosphatidylcholine; 6931-84-6; C42H80NO8P; Soy Lecithin 8002-43-5; Soy Lecithin STL451270; 3,5,8-Trioxa-4-phosphahexacosa-17, Soy Lecithin 20-dien-1-aminium; Soy Lecithin 4-hydroxy-N,N,N-trimethyl-9-oxo-7-(((1-oxohexadecyl)oxy)methyl)-, hydroxide, inner salt, 4-oxide, (Z,Z)-; H918; 3-(hexadecanoyloxy)-2-[(9Z,12Z)-octadeca-9, Soya Lesitin E322; Soya Lesitin; Soya Lesitin ( soy lecithin ); Soy Lecithin - Soya Lesitin E322; Soy Lecithin E322; Soy Lecithin liquid soy lecithin E322; Sıvı soya lesitin E322; Soy Lecithin C35H66NO7P; Soy Lecithin C35H66NO7P soya lesitin; C35H66NO7P soy lecithin; lesitin (soya); soy lecithin ( E322 ); Soybean lecithin; CAS 8002-43-5; Soy Lecithin CAS 8002-43-5 soy lecithin; CAS 8002-43-5 soya lesitin; Soy Lecithin pure soy lecithin; Soy Lecithin lecithin powder; soya lecithin; soya lecithin granules; soy lecithin granules; phosphatidylcholine; phosphatidylcholine soy lecithin; phosphatidylcholine soya lecithin; ; Soy Lecithin soybean; soya; soyabeans; soylent; emulsifier; soya bean; soy bean; lecithins; soja; soy based; soya based; soymilk; soy beans; bean curd; Acti-flow 68-sb; Alcolec S; CCRIS 7265; EINECS 232-307-2; Emulthin M-35; Gliddex; Granulestin; HSDB 1903; Kelecin; Lecithin; Lecithins; soy lecithin in pregnancy; alfosol soya lesitin; liquid soy lecithin; liquid soy lecithin E322; Sıvı soya lesitin E322

Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.

Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.

Lecithin was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain.

Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether or benzene; or extraction can be done mechanically. It is usually available from sources such as egg yolk, marine sources, soybeans, milk, rapeseed, cottonseed, and sunflower oil. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.

Production
Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The lecithin can be obtained by water degumming the extracted oil of seeds. It is a mixture of various phospholipids, and the composition depends on the origin of the lecithin. A major source of lecithin is soybean oil. Because of the EU requirement to declare additions of allergens in foods, in addition to regulations regarding genetically modified crops, a gradual shift to other sources of lecithin (such as sunflower lecithin) is taking place.[citation needed] The main phospholipids in lecithin from soy and sunflower are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine, phosphatidylserine, and phosphatidic acid. They often are abbreviated to PC, PI, PE, PS and PA, respectively. Purified phospholipids are produced by companies commercially.

Hydrolysed lecithin
To modify the performance of lecithin to make it suitable for the product to which it is added, it may be hydrolysed enzymatically. In hydrolysed lecithins, a portion of the phospholipids have one fatty acid removed by phospholipase. Such phospholipids are called lysophospholipids. The most commonly used phospholipase is phospholipase A2, which removes the fatty acid at the C2 position of glycerol. Lecithins may also be modified by a process called fractionation. During this process, lecithin is mixed with an alcohol, usually ethanol. Some phospholipids, such as phosphatidylcholine, have good solubility in ethanol, whereas most other phospholipids do not dissolve well in ethanol. The ethanol is separated from the lecithin sludge, after which the ethanol is removed by evaporation to obtain a phosphatidylcholine-enriched lecithin fraction.

Genetically modified crops as a source of lecithin
As described above, lecithin is highly processed. Therefore, genetically modified (GM) protein or DNA from the original GM crop from which it is derived often is undetectable – in other words, it is not substantially different from lecithin derived from non-GM crops. Nonetheless, consumer concerns about genetically modified food have extended to highly purified derivatives from GM food, such as lecithin. This concern led to policy and regulatory changes in the EU in 2000, when Commission Regulation (EC) 50/2000 was passed[10] which required labelling of food containing additives derived from GMOs, including lecithin. Because it is nearly impossible to detect the origin of derivatives such as lecithin, the European regulations require those who wish to sell lecithin in Europe to use a meticulous, but essential system of identity preservation (IP).

Properties and applications

Soy lecithin for sale at a grocery store in Uruguay
Lecithins have emulsification and lubricant properties, and are a surfactant. They can be completely metabolized (see inositol) by humans, so are well tolerated by humans and nontoxic when ingested; some other emulsifiers can only be excreted via the kidneys.

The major components of commercial soybean-derived lecithin are:

33–35% Soybean oil
20–21% Phosphatidylinositols
19–21% Phosphatidylcholine
8–20% Phosphatidylethanolamine
5–11% Other phosphatides
5% Free carbohydrates
2–5% Sterols
1% Moisture
Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other industrial applications.

Applications include:

In the pharmaceutical industry, it acts as a wetting agent, stabilizing agent and a choline enrichment carrier, helps in emulsification and encapsulation, and is a good dispersing agent. It can be used in manufacture of intravenous fat infusions and for therapeutic use.
In animal feed, it enriches fat and protein and improves pelletization.
In the paint industry, it forms protective coatings for surfaces with painting and printing ink, has antioxidant properties, helps as a rust inhibitor, is a colour-intensifying agent, catalyst, conditioning aid modifier, and dispersing aid; it is a good stabilizing and suspending agent, emulsifier, and wetting agent, helps in maintaining uniform mixture of several pigments, helps in grinding of metal oxide pigments, is a spreading and mixing aid, prevents hard settling of pigments, eliminates foam in water-based paints, and helps in fast dispersion of latex-based paints.
Lecithin also may be used as a release agent for plastics, an antisludge additive in motor lubricants, an antigumming agent in gasoline, and an emulsifier, spreading agent, and antioxidant in textile, rubber, and other industries.
Food additive
The nontoxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant.

In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and fat spreads, such as margarines with a high fat content of more than 75%, it stabilizes emulsions, reduces spattering (splashing and scattering of oil droplets) during frying, improves texture of spreads and flavor release.[14] In doughs and baking, it reduces fat and egg requirements, helps even out distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (such as low-fat proteins) and lipophilic powders (such as cocoa powder), controls dust, and helps complete dispersion in water.[15] Lecithin keeps cocoa and cocoa butter in a candy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.

Lecithin is approved by the United States Food and Drug Administration for human consumption with the status "generally recognized as safe". Lecithin is admitted by the EU as a food additive, designated as E322.

Dietary supplement:

Because it contains phosphatidylcholines, lecithin is a source of choline, an essential nutrient.

Clinical studies have shown benefit in acne, in improving liver function, and in lowering cholesterol, but older clinical studies in dementia and dyskinesias had found no benefit.

An earlier study using a small sample (20 men divided in 3 groups) did not detect statistically significant short term (2–4 weeks) effects on cholesterol in hyperlipidemic men.

La Leche League recommends its use to prevent blocked or plugged milk ducts which can lead to mastitis in breastfeeding women.

Egg-derived lecithin is not usually a concern for those allergic to eggs since commercially available egg lecithin is highly purified and devoid of allergy-causing egg proteins.

Similarly, soy lecithin does not contain enough allergenic proteins for most people allergic to soy, although the US FDA only exempts a few soy lecithin products from its mandatory allergenic source labeling requirements.

Religious restrictions:

Soy-derived lecithin is considered by some to be kitniyot and prohibited on Passover for Ashkenazi Jews when many grain-based foods are forbidden, but not at other times. This does not necessarily affect Sephardi Jews, who do not have the same restrictions on rice and kitniyot during Passover.

Muslims are not forbidden to eat lecithin per se; however, since it may be derived from animal as well as plant sources, care must be taken to ensure this source is halal. Lecithin derived from plants and egg yolks is permissible, as is that derived from animals slaughtered according to the rules of dhabihah.

Research suggests soy-derived lecithin has significant effects on lowering serum cholesterol and triglycerides, while increasing HDL ("good cholesterol") levels in the blood of rats. However, a growing body of evidence indicates lecithin is converted by gut bacteria into trimethylamine N-oxide (TMAO), which is absorbed by the gut and may with time contribute to atherosclerosis and heart attacks.

There is also some preliminary evidence suggesting that excessive consumption of lecithin, either via foodstuffs or supplements, may promote depression in sensitive individuals.

Soy lecithin is one of those ingredients often seen but seldom understood. Unfortunately, it’s also a food ingredient that’s difficult to find unbiased, scientifically backed data on.

Lecithin is a food additive that comes from several sources — one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector.

Like many food additives, soy lecithin isn’t without controversy.

Many people believe it carries potential health dangers. However, few, if any, of these claims are backed by concrete evidence.

Soy lecithin is found in dietary supplements, ice cream and dairy products, infant formulas, breads, margarine, and other convenience foods. In other words, you’re probably already consuming soy lecithin, whether you realize it or not.

The good news is that it’s usually included in such small amounts, it isn’t something to be too concerned about.

Although soy lecithin is derived from soy, most of the allergens are removed in the manufacturing process.

According to the University of Nebraska, most allergists don’t caution people who are allergic to soy against soy lecithin consumption because the risk of reaction is so small.

Still, some people with extreme soy allergies may react to it, so those who are highly sensitive are cautioned against it.

Soy lecithin is a generally safe food additive. Because it’s present in such small amounts in food, it’s unlikely to be harmful. Though evidence supporting soy lecithin as a supplement is somewhat limited, the evidence backing choline could steer people toward this food additive in supplement form.

Some people are concerned about the use of soy lecithin because it’s made from genetically modified soy. If this is a concern for you, look for organic products, as they must be made with organic soy lecithin.

Also, while the lecithin in soy is natural, a chemical solvent that’s used to extract the lecithin is a concern for some.

Soy lecithin is a fatty substance derived from soybeans. This means that it will cause an allergic reaction in those who are allergic to soy.

Soy lecithin is used to prevent separation in foods, as well as increase shelf life.

The FDA has determined that there are no known health risks to consuming soy lecithin; and this is true, for pure soy lecithin. However, soy lecithin in the food industry today is commonly processed with a toxin known as Hexane. Additionally, soy lecithin has been connected to several health issues including diarrhea, nausea, excessive weight gain, confusion, and blurred vision.

Soy Lecithin is an emulsifier and the most common food additive in the United States.

Lecithin, also known as soy lecithin, is a natural emulsifier and stabilizer. It comes from fatty substances found in plant and animal tissues.

Molecular Weight 758.1 g/mol    
Hydrogen Bond Donor Count 0    
Hydrogen Bond Acceptor Count 8    
Rotatable Bond Count 40    
Exact Mass 757.562156 g/mol    
Monoisotopic Mass 757.562156 g/mol    
Topological Polar Surface Area    111 Ų    
Heavy Atom Count 52    
Formal Charge 0    
Complexity 941    
Isotope Atom Count 0    
Defined Atom Stereocenter Count    1    
Undefined Atom Stereocenter Count 0    
Defined Bond Stereocenter Count    2    
Undefined Bond Stereocenter Count 0    
Covalently-Bonded Unit Count 1    
Compound Is Canonicalized Yes

Uses
Soy Lecithin, or lecithin, is commonly used to hold emulsions together.
Lecithin is a very common ingredient in packaged foods because it is such a great emulsifier and stabilizer.
It’s also the main reason egg yolks work so well to stabilize mayonnaise, aiolis, and sauces like Hollandaise.
In modernist cooking it is often used to hold vinaigrettes together, create light foams and airs, and add elasticity and moisture tolerance to doughs

Benefits
Protects cells: Lecithin is a necessary component of every cell in the human body. Considered a keystone in the construction of cells, lecithin prevents the hardening of cell membranes. Healthy cells lead to a healthier body, and the membranes are a critical part in monitoring a cell’s intake and output. Protecting cells is integral in maintaining a body’s resistance to many diseases that attack damaged cells. Phospholipids such as lecithin are produced in certain amounts throughout the major organs of the body (such as the heart, liver and kidney) but can be supplemented to further enhance unrealized benefits.
Helps repair liver and protects arteries: In addition to the cardiovascular benefits of lecithin, there are indications that lecithin helps to restore livers that have been damaged as well as working with neurological functions such as memory to improve the brain’s effectiveness. Since lecithin is essentially composed of fat, it can act as a protective wall or sheath throughout the body to protect and strengthen membranes and prevent detrimental debris from sticking. Internal parts and mechanisms that may be affected negatively by hardening, such as arteries, are kept malleable by lecithin in a natural way through supplementation. Patients suffering from atherosclerosis often start a regimen of lecithin in an effort to reverse the condition’s effects.
Aids memory: Lecithin has shown, in addition to the heart, circulatory and metabolic benefits, a tendency to aid the brain in memory and learning. Studies conducted on the effects of lecithin on the brain lean towards a conclusion that users of the supplement are likely to experience increased memory and ability to recall specific information. The benefits of lecithin on the brain are promising to patients who may be suffering from Alzheimer’s disease or other memory-specific neurological conditions. Improved memory and recall is a sign of a brain’s overall standard of health, and may imply benefits that extend to orientation and cognitive thought processes.
Cautions
Common side effects may include:
diarrhea, nausea, abdominal pain or fullness.
This is not a complete list of side effects and others may occur. Call your doctor for medical advice about side effects.
It is possible that some side effects of Soya Lecithin may not have been reported. These can be reported to the FDA here. Always consult a healthcare professional for medical advice.

Lecithin is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol). However, lecithin is sometimes used as a synonym for pure phosphatidylcholine, a phospholipid that is the major component of its phosphatide fraction. It may be isolated either from egg yolk (in Greek lekithos—λέκιθος) or from soy beans, from which it is extracted chemically (using hexane) or mechanically.

It has low solubility in water. In aqueous solution its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that is usually classified as amphoteric.

Lecithin is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an emulsifier.

Lecithin is regarded as a well-tolerated and non-toxic surfactant. It is approved by the United States Food and Drug Administration for human consumption with the status "Generally Recognized As Safe." Lecithin is an integral part of cell membranes, and can be totally metabolized, so it is virtually non-toxic to humans. Other emulsifiers can only be excreted via the kidneys.

Lecithin is used commercially in substances requiring a natural emulsifier and/or lubricant, from pharmaceuticals to protective coverings. For example, lecithin is the emulsifier that keeps cocoa and cocoa butter in a candy bar from separating.

There are studies that show soy-derived lecithin has significant effects on lowering cholesterol and triglyceride, while increasing HDL ("good cholesterol") levels in the blood.

Commercial lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The lecithin is obtained by degumming the extracted oil of the seeds. The lecithin is a mixture of various phospholipids, and the composition depends on the origin of the lecithin. A major source of lecithin is soybean oil. Because of the EU-requirement to declare additions of allergens in foods, in addition to regulations regarding Genetically Modified Crops, a gradual shift to other sources of lecithin(e.g., sunflower oil) is taking place.

The main phospholipids in lecithin from soya and sunflower are phosphatidyl choline, phosphatidyl inositol, phosphatidyl ethanolamine, and phosphatidic acid. They are often abbreviated to PC, PI, PE, and PA, respectively. To modify the performance of lecithin, i.e., to make it suitable for the product to which it is added, it may be hydrolysed enzymatically. In hydrolysed lecithins, a portion of the phospholipids have one fatty acid removed by phospholipase. Such phospholipids are called lyso-phospholipids. The most commonly-used phospholipase is phospholipase A2, which removes the fatty acid at the sn-2 position.

In margarines, especially those containing high levels of fat (>75%), lecithin is added as an 'anti-spattering' agent for shallow frying. Lecithin is admitted by the EU as a food additive, designated by E number E322.

Lecithins may also be modified by a process called fractionation. During this process, lecithin is mixed with an alcohol, usually ethanol. Some phospholipids have a good solubility in ethanol (e.g., phosphatidylcholine), whereas most other phospholipids do not dissolve well in ethanol. The ethanol is separated from the lecithin sludge, after which the ethanol is removed by evaporation, to obtain a phosphatidylcholine-enriched lecithin fraction.

hus far, the only proven benefit and suggested use is for those taking niacin to treat high cholesterol. Niacin treatment can deplete choline, necessitating an increased amount of lecithin or choline in the diet.

Egg-derived lecithin may be a concern for those following some specialized diets. Egg lecithin is not a concern for those on low-cholesterol diets, but, if not purified before being used as a food ingredient, it could significantly raise the overall cholesterol content of the food.

Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol).

Culinary Uses
The nontoxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant. In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and fat spreads, it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavour release. In doughs and bakery, it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilic powders (e.g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. Lecithin keeps cocoa and cocoa butter in a candy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent. In margarines, especially those containing high levels of fat (>75%), lecithin is added as an 'antispattering' agent for shallow frying.

Storage
At least 24 months

Safety
Lecithin is approved by the United States Food and Drug Administration for human consumption with the status "generally recognized as safe". Lecithin is admitted by the EU as a food additive, designated as E322. Research studies show soy-derived lecithin has significant effects on lowering serum cholesterol and triglycerides, while increasing HDL ("good cholesterol") levels in the blood of rats.

Used In:
Smooth and Creamy American-Pistachio Butter
Dark Matter
Roasted Cocoa Ganache
Oyster Mayo
Starburst-Style Chewy Candy
Japanese (Kewpie-Style) Mayo

Often Used With:
Water
Glucose syrup
Salt
MSG