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AM ERICAN LECITHIN COM PAN Y
115 H urley Road, U nit 2B
O xford , C T 06478www.americanlecithin.com
P H O N E : (203) 262-7100FAX : (203) 262-7101TOL L-FREE : 1-800-364-4416E-MAIL : [email protected]
L E C I T H I N SLearn About
L E C I T H I N SLearn About
AM ERICAN LECITHIN COM PAN Y
cour tesy of
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ecithins are natural
soybean der iva t ives
with intrinsic nutritional
value and extremely impor-
tant roles in manufacturing.
Widely differing affinities for oil
and water and low production
costs make them invaluable in an
amaz ing ly broad r ange o f
processes. Lecithins help make
chocolates deliciously smooth and
hand lotions creamy t o the touch.
They are equal ly a t home
h e l p i n g p o w d e r e d b a b y
Whats I nside:
H ow do Lecithins Work? 4
Lecithin C hemistry 6
C lassify ing Lecithins 8
Lab eling Lecithins 10
Selecting Lecith ins 12
About American
Lecithin
Company 15
2
L E C I T H I N S
L formulas dissolveins tant ly in to water
or helping paints to f low
e a s i l y o n t o s m o o t h o r
rough surfaces.
American Lecithin C ompany s
product line includes standard,
modified, refined, de-oiled and
fract ionat ed 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 pow der form.
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Emulsi fi ers
Emulsions are produced by
dispersing one normally un-
mixable material in another by
m i x i n g , c o l l o i d a l m i l l i n g o r
homo genizat io n. The surface-act ive
qualities of lecithins make them effective
emulsifying agents that reduce mixing time
and maintain the stability of the dispersion.
Wetters and I nstant i zers
Lecithins provide fast, complete wetting ofpow ders into aq ueous systems. Low -fat powd ers
require lecithins with lower HLB values (see note
at right) to retard wetting rates; fatty powders
require higher HLB values.
Vi scosi ty M odif i ers
Lecithins greatly reduce the surface tension
of fats, enabling particles of cho colate, sugar
and milk products to be coated, improv-
ing flow - and mix-ability. Typicalusage levels are 0.2 0.6% of
to tal product weight.
Lecithins are used mainly as
emulsifiers. Their surf ace-
active, w ater-loving
(hydrophilic) or water-
hating (hydrophobic)
properties turn
materials that do not
mix easily and tend to
separate into stableblends.
The main types of
emulsions are oil-in
water (such as
mayonnaise, infant
formulas and hand and
body lotions), and w ater-in-oil (such as margarines,
icings and frostings and
petroleum emulsions).
Lecithins also have characteristics
that help:
D isperse pow ders into liquids
C ontrol the viscosity of liquids and
semi-liquids
Prevent foods from sticking to
contact surfaces
Prevent adhesion of food
products to one another
4
L E C I T H I N SHow do
Work?L eci thi ns
Release Agent s
Lecithins promote separation
of food from contact surfaces in
dip tank, aerosol sprayer, air spray
system, and other applications. Water-
filled dip tanks usually contain up to
10% de-oiled lecithin; pan or belt-release
applications consist mainly of vegetable oil
w ith 2% lecithin.
Separat i ng Agents
When applied directly to products such asprocessed cheese slices, lecithin helps form a
stable film barrier that prevents them from
sticking together. When used directly in
products such as baked good s, they enhance the
ability to cut and shape products and reduce
sticking to mixing vessels.
N utr i ti onal Supplements
Lecithins have nutritional value of their
own. The phospholipids they containare considered essential nutrients
for proper functioning of
the human body.
5
What are
H LB Values?
Emulsification
properties of diff erent
lecithins are a
function of their
water- or fat-lovingqualities, known in
the industry as
H ydrophilic-
Lipophilic Balance
or H LB . See the
chart on page 12 for
H LB values for ALC
products.
can be:
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ost of the
p e r f o r m a n c e
benefits of soybean-
based lecithins come fromthe unique hydrophilic or
hydrophobic surface-active
properties of phospholipids,
their primary component.
These phospholipids typically contain:
P hosphatidy lcholine (P C , 1318%)
Phosphatidylethanolamine (PE, 10 15%)
Phosphatidylinositol (PI, 1015%)
Phosphatidic acid (PA, 512%)
When using lecithins asemulsifiers, they should alway sbe added in t he oil phase first.
H eating to 120o F helps
dispersion and can improve
handling and mixing
characteristics.
Oil-in-water emulsionsty pically include lecithin
at 5 10%, and w ater-
in-oil emulsions at 1
5%, of the oils weight.
Most food productscontain from 1 2%
salt; higher levels may
affect lecithin
functionality.
M
6
Standard Liquid Lecit hin
PC (16%)
PE (13%)
PA (5%)
PI (10%)
Minor Phospholipids
(2%)
Complexed Sugars (5%)
Glycolipids (11%)
H2O (1%)
Triglycerides (37%)
L E C I T H I N SChemistry In addition
to phospholipids,
soyb ean lecithins con-
tain triglycerides, sterols,
small quantities of fatty
acids, carbohydrates and
sphingolipids. Fractionating
(breaking up) these complex
mixtures, or adding elements such
as refined oils or other surfactants,
can create new products tailored for
specific applications. D e-oiling of
lecithin enhances the typical phos-
pholipid composition as depicted in
the chart below.
Particle sizeaffects lecithinrequirements in wetting andinstantizing applications.
Larger particles have less
surface area and usually
require up to 0.25%
lecithination; smaller
particles typically
require up to 2%.
When using lecithinsas separating agents
via direct incorpora-tion in such products
as baked goods,
review regulatory
issues to comply
with FCC standards
of identity.
De-Oiled Lecithin*
Glycolipids (15%)
Complexed Sugars (8%)
Minor Phospholipids (8%)
PC (24%)
PE (20%)
PA (7%)
PI (14%)
H2O (1%)
Triglycerides (3%)
*G ranular or powdered
form; most triglycerides
and free fatty acids are
removed.
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Alcolec:
S
BS
XTRA-A
Z-3
Z-7
Aquasperse A
LV-30
439-CGranules
F-100
FF-100
PG
40-P
EM
Lexin K
HW S
30-A
* Wheat starch carri er
** Corn f lour carrier
Physical
State
Fluid
Fluid
Fluid
Fluid
Fluid
Fluid
Fluid
FluidGranular
Powder
FinePowder
Granular
Powder
Powder
Solid
Powder*
Powder**
AI
62% mi n
62% mi n
66% mi n
58% mi n
58-64%
47-52%
50-54%
50% mi n97% mi n
97% mi n
97% mi n
98% mi n
97% mi n
97% mi n
75-79%
N/A
N/A
AV
32 max
32 max
25 max
< 38
18-30
13-21
25 max
30 max36 max
36 max
36 max
36 max
28 max
36 max
36 max
N/A
N/A
Lecithin prod ucts 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:
Acetone
I nsolubles (A I )
Expressed as a
percentage. This is
a measure of the
surface-active port ion
of a lecithin, comprised
mainly of phospholipids
and glycolipids.
Aci d Value (AV )Expressed as meq K O H /kg.
This is a measure of to tal
acidity affo rded by ionizable
groups of phospholipids and free,
fatty acids added to some liquid
lecithins to stabilize viscosity.
Color
Measured against the G ardner scale.
Most lecithin products range from
having a light honey (11 on the
scale) to dark amb er (17 on th e
scale) color.
8
L E C I T H I N SClassifying
Color
17 max
14 max
17 max
12 max
12 max
14 max
14 max
N/ Atan/yel
tan/yel
tan/yel
tan/yel
tan/yel
ta n
14 max
ta n
tan/yel
Moisture
1% max
1% max
.8% max
1.5% max
1.5% max
.8% max
.8% max
1% max1% max
1% max
1% max
1% max
1.2% max
1.5% max
1% max
N/ A
N/ A
HI
. 1% max
.1% max
.1% max
.05% max
.05% max
.02% max
.01% max
.1% max.02% max
.02% max
.02% max
.01% max
N/ A
.3% max
.1% max
N/ A
N/ A
H exaneI nsolubles (H I )Expressed as a
percentage (usually
under 0.1%).
Measures residual
nonfatty material,
composed mainly of
soyb ean meal fines.
Moisture (H2O )Measured by theKarl Fisher method,
a potentiometric titration
specific for water. Powder and
liquid lecithins typically contain
less than 1% wat er.
Vi scosi ty
Reported in centipoise at 25oC /77oF,
after evaluation with a Brookfieldrotary viscometer, a widely-used
technique.
9
Viscosity
12,000 cP max
12,000 cP max
15,000 cP max
Heavy bodied f luid
Heavy bodied f luid
2,500 cP max
1,500 cP max
N/ AN/ A
N/ A
N/ A
N/ A
N/ A
N/ A
N/ A
N/ A
N/ A
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ALC lecithins are all-natural,
soy-based and kosher for avariety of food and
other applications.
The association w ith
good health adds
value on product
labels The word
soy usually
prefaces lecithin asan ingredient as a
convenience fo r
consumers and food
processors interested
in source labeling
ingredients.
The chart at right shows
typical nutritional infor-
mation associated with
soy lecithin. C ontact us for
nutritional profiles for individual
lecithin pro ducts.
Soy Lecithin
Nutri t ional Profi le
Nutritional Summary(per 100 grams product)
Calories
Calories From Fat
Tot al Fat (g.)
Saturat ed Fat (g.)
Approximate Fatty Acid Composition
(per 100 grams product)
Monounsaturated (oleic, 18:1) (g.)
Polyunsaturated (g.)
(l inoleic, 18 :2) (g.)
(l inoleic, 18 :3) (g.)
Saturat ed (g.)
(palmit ic, 16:0) (g.)
(stearic, 18:0) (g.)
Primary Aceton e Insolubles(per 100 grams product)
Phosphatidylchol ine (g .)
Phosphatidylethanolamine (g.)
Phosphatid yl inositol (g.)
10
L E C I T H I N SLabeling
700 790
480 620
53 69
12 14
5 12
33 40
30 36
3 4
12 14
10 11
2 3
24 16
20 13
14 10
LiquidForm
Granular Form(without flow agent)
L abeli ng Term inology
As natural pro ducts, lecithins
are considered G enerally
Recognized as Safe
(GRAS) by the FDA,
under 21 C FR 184.1400
and specifications of
the Food C hemicals
C odex (FC C ). The
FD A-preferreddesignation is
Soy L ecithin,
although Lecithin
is often used.
C hemically modified
lecithins sometimes
require special labeling.
When hydroxylated,they sho uld be identified
as H ydroxylated Soy
Lecithin or H ydroxylated
Lecithin. When enzy matically
modified, the phrase Enz yma tically
Modified Lecithin should appear on labels.
11
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12
Add
sLu
bricity
Crumb
Soften
er
Dough
Conditi
oner
Mix
ing/Ble
ndin
gA
id
O/W
Emulsifi
er
W/O
Emulsifi
er
Rele
ase
Agen
t
Vis
cosity
Mod
ifier
Wetting
Agen
t
Product
water-in-oil
HLBValue
oil-in-wa te r
2. 0 Alcolec XTRA-A
4. 0 Alcolec S
4. 0 Alcolec BS
4. 0 Alcolec LV-30
4. 0 Alcolec Lexin-K
5. 6 Alcolec 439-C
7. 0 AlcolecGranules,F-100, FF-100
7. 0 Alcolec PG
8. 0 Alcolec 40-P
9. 0 Alcolec EM
9. 0 Alcolec Z-3
10.0 Alcolec Z-7
12.0 Alcolec
Aqu asperse A
N/ A Alcolec HW S
N/ A Alcolec 30-A
L E C I T H I N SSelecting
This chart can help you d etermine which ALC Alcolec products
are best suited for your applications. More information follows in the
Solvent Solubility I ndex on t he next page.
informat ion is available, start w ith 0.5% of finished product and adjust as necessary.
Chocolate, margarine
Baked goods, cheeseprodu cts, confections,dairy products, dietetic &instant foods, margarine &shortening, meats &poult ry, processing &
coatingsCheese prod ucts, dairyproducts, instant f oods
Oil-based aerosol spray releaseapplications, instantizing,gridd le/skil let release
Chewing gum base
Cake mixes, cookies, low -fatcookies, crackers, pizza crust,
w affles/pancakes, cheesesauces, chewing gum, colors,frostings, granola bars, icecream, f rozen d esserts, cones,instantizing, meat sauces,gravies, canned meatproducts, mi lk pow ders,non-dairy creamers
Funct ional fo od appl icat ionswh ere a h igher chol inecontent is desired
Baked goo ds, starch-basedsauces, puddings
Baked goods, instant foods,instant iz ing, mi lk pow ders
Salad dressing, release (w aterbased), flavors, colors, cocoa,cakes
Instantizing, flavors, beltrelease
Piecrusts, cakes, cake mixes,biscuits, cookies, sugar w afers,cones
Piecrusts, cakes, cake mixes,cookies, sugar wafers, cones
Oil soluble
Oil soluble
Oil soluble
Easily sprayable, lowviscosity, oil soluble
Low f lavor
Water dispersible
Dry blendable, low flavor,oil soluble, water dispersible
Dry blendable, low flavor,oil soluble, water dispersible
Higher chol ine content ,low flavor, water dispersible
Dry blendable, low flavor,oil soluble, water dispersible
Oil soluble, water dispersible
Oil soluble, water dispersible
Easily sprayable, lowviscosity, wat er dispersible
For ease of incorporation
For ease of incorporation
Typi cal Uses
Food Indust rial
Inks, paint & coatings, texti les
Adhesives, ab sorbents,detergents, dust control, dyes,ferti l izers, inks, masonry &asphalt, metal processing,paint & coatings, paper,pesticides, petroleum/oils,
polymers/rubber, texti lesCosmetics & soaps,detergents, dyes, paper
Paints, coatin gs, texti les
Animal feeds, ceramic &glass, cosmetics & soaps,
dyes
Magnetic tape, cosmetics,soaps, skin care
Cosmetics & soaps, dyes,leather
Physical Properties
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14
W at er D I D
Acetone I I IAceton it ri le I I I
Benzene S S S
Chlorod if luorom ethane S S S
Ch lo ro fo rm S S S
Cyclohexanone S S S
Diet hyl Et her S S S
Dim et hyl Su lf oxid e I I I
Dioxane I I I
Et hano l I I I
Et hyl Acet ate I I I
Glycerine I I IHep t ano l S S S
Hexane S S S
Iso -am yl Alcohol I I I
lsooctane S S S
Isop ropyl Et her S S I
Kerosene S S S
M ethano l I I I
M et hylene Ch lo ride S S S
M et hyl Et hyl Ket one I I I
M et hyl Isobu t yl Ket one S S S
M ineral Sp irit s S S S
Pet ro leum Ether S S S
Prop ylene Glyco l I I I
Pyr id ine S S S
Tetrahydro-
f u ran S S S
Toluene
S S S
Solvent Solubility Index forAlcolec Lecithins
This chart gives general
information about the
solubility of various
Alcolec products in a
wide range of
solvents. O il-free lecithin
includes Alcolec
G ranules/F-100/
FF-100 and P G .
Fluid lecithin
includes Alcolec S
and BS.
H ydroxylated lecithin
includes Alcolec Z-3
and Z -7.
D - D ispersibl e by
use of hot
water, sli ghtl y
alkalized
I - I nsoluble
S - Soluble at 10%
(w /w ) at 25C
Oil-Free Fluid Hydroxylated
L E C I T H I N SSelecting
continued
For additional general
information about
ALC and our products,
visit our w ebsite:
www.americanlecithin.com
H ave questions?
C ontact us directly:
ince 1928, ALC
has been committed to
advancing natural soybean
l e c i t h i n t e c h n o l o g y a n d
providing the very best products
and services available.
Intro ducing the Alcolec product l ine
early in i ts history, AL C set an industry
standard for qual i ty and consistency.
A d v a n c e m e n t s c o n t i n u e d t h r o u g h
performance chemistry the modification
of lecithins basic pro perties to create new
products that perform better in broader uses.
Adding lecithin fractionation technology in the
1980s enabled ALC to o ffer the broad est, most
versatile product line on the market.
O ur long history and cont inuing commit-
m e n t t o h e l p y o u w i t h g e n er a l o r
s p e c i f i c a s p ec t s o f c o m me r c i a l
appl i ca t i ons make us the i dea l
p a r t n e r f o r a n y l e c i t h i n -
related pro ject.
115 H urley Road, U nit 2BO xford, C T 06478
www.americanlecithin.com
P hone: (203) 262-7100Fax: (203) 262-7101
Toll-Free:1-800-364-4416
e-mail: [email protected]
S
AM ERICAN LECITHIN COM PAN Y
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L E C I T H I NC O M P A N Y
A M E R I C A NAbout
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