What Is Lecithin?
Lecithin is an organic component that is usually found in the bodies of animals and plants and in egg yolks. It is generally composed of phosphoric acid, choline, fatty acids, glycerol, phospholipids and other components. It is also an important component of tissues such as cell membranes; it is also the source of lipid messengers such as lysophosphatidylcholine, phosphatidic acid, phosphatidylserine and other substances. Moreover, lecithin is now listed as the "third nutrient" along with protein and vitamins.
Why Do You Need Lecithin?
Lecithin is usually found in soybeans, sunflower seeds and egg yolks. It is a natural ingredient that is non-toxic and harmless. And because of the special chemical structure of lecithin, it can effectively stabilize the water-oil system and has a perfect emulsification effect. At the same time, it can also ensure a certain stability in high temperature or acidic environment, and is suitable for a variety of production environments. Lecithin can be used to produce nutritional health products, and food technology can improve product stability, improve product texture, and extend the shelf life of food. At the same time, lecithin as a raw material can also produce hydrogenated lecithin as an emollient or a carrier of liposomes.
What are the types of lecithin available?
From the perspective of industrial use, lecithin can be divided into three types according to dosage forms: liquid, granular, and powder. Usually, the lecithin content of liquid is about 60%, and the lecithin content of granular and powder forms can reach more than 95%.
We can also classify lecithin according to the extraction source. Currently, the more common sources of lecithin extraction on the market are: soybeans, sunflower seeds, and egg yolks. Soybean-derived lecithin is currently the most common, the most widely used, and has a relatively stable process and great price advantages; lecithin extracted from egg yolks has higher purity and better stability, and is suitable for the pharmaceutical industry.
What is liquid soy lecithin?
Liquid soybean lecithin is generally extracted from soybean oil, which is still in liquid form and then decolorized. This type of liquid lecithin is generally yellow or brown, has a lower lecithin content than other forms, is easily oxidized, and has a shelf life of 6-12 months. It is often added to liquid products to enhance stability.
What is powder soy lecithin?
Soy lecithin powder is one of the most common forms of lecithin. It is produced by further processing and drying liquid lecithin. It has a higher purity, up to 98%, and good stability. It can be stored for 1-2 years at room temperature. It is more used in nutritional supplements or added to solid foods to ensure the stability of food.
Sunflower and Soy Lecithin
Sunflower seeds and soybeans are important sources of lecithin. They are highly similar in composition and use, but there are also some differences: soybean-derived lecithin is currently the most common source of lecithin, with a stable process, more significant in improving liver function, and more cost-effective; while sunflower lecithin is extracted from sunflower seeds, and the plant source is non-GMO, with a lower risk of allergies, which can meet the needs of people who are allergic to soybeans and pursue non-GMO. They both have various special properties of lecithin, such as anti-oxidation, emulsification, enhanced stability, etc., and can be selected according to actual needs.
Is lecithin soluble in water?
Lecithin contains a phosphate group in its chemical structure. Through this structure, it is easy to form hydrogen bonds with water molecules and has a certain degree of hydrophilicity. At the same time, lecithin molecules are composed of fatty acid chains, which are easy to dissolve in organic solvents and show amphiphilicity. In our production, lecithin is usually used as an emulsifier. It can be mixed with oils and fats first and then emulsified with water. At the same time, the environment in the production process can be changed, or different lecithin forms can be selected. For liquid lecithin, it can be directly used in oil-in-water systems; powdered high-content lecithin can be dispersed by high-speed shearing. Therefore, the solubility of lecithin in water is relatively limited, and it can be dissolved to a certain extent. According to the needs, physical treatment or chemical modification can be selected to adjust the solubility of lecithin. If complete dissolution is required, it is recommended to use a composite emulsification system or add an organic solvent for assistance.
Can I use lecithin in recipes?
Of course you can use lecithin in recipes! Lecithin is a versatile and safe food additive. Lecithin can be used as an emulsifier to help mix oil and water. It can perfectly replace animal emulsifiers and better prepare vegan recipes. For example, we can add it when making salad dressings or ice cream to ensure the stability of the product. It can also be added to powdered ingredients to better prevent the ingredients from clumping and keep them loose. It can also be added when making bread or chocolate to improve the texture of the finished product and make it taste smoother. However, during the production process, the amount of lecithin added is small. Excessive use may affect the taste of the product. The amount for household use may be more difficult to control. In addition, due to the different sources of lecithin extraction, there may be allergens. It is more recommended to use it in food processing, or try it in a home workshop!
How to Use Lecithin in Baking
Lecithin is a natural ingredient found naturally in soybeans or sunflower seeds, and is available in a variety of forms, including liquid, powder, and granules. 1. Emulsifying effect: In baking, emulsifiers help the ingredients in the batter or dough to mix better, avoid separation, and enhance the extensibility of the dough. 2. Wetting agent: Better keep the dough moist, especially suitable for low-fat recipes, such as in cakes or bread, it can better combine fat and liquid, making the finished product softer or with a better structure. 3. Vegetarian substitute: Lecithin can replace egg yolks in the baking process, which can better meet the choices of vegetarians
How to Use Lecithin in Cooking
1.As an emulsifier
Lecithin helps mix oil and water when cooking. For example, it can make sauces, dressings or soups smoother.
Application examples:
Homemade mayonnaise: Replace part of the egg yolk with lecithin to reduce greasiness while maintaining the stability of the sauce.
Vegan sauces: Lecithin is the perfect emulsifier in vegan mayonnaise or egg-free sauces.
Thickening soups: When making pumpkin soup, mushroom soup and other thick soups, adding a small amount of lecithin can make the soup more delicate.
2.Making foam (molecular cuisine)
Lecithin is a star ingredient in molecular cuisine, which can easily make light and airy foam. These foams can add visual and taste layers to dishes.
Application examples:
Coffee foam: Mix coffee with lecithin and whip it into foam for dessert decoration.
Fruit foam: Make foam with juice and lecithin and pair it with ice cream or cake.
Sauce foam: Make a foam out of the stock or sauce and garnish it on the main course (e.g. steak with red wine foam).
3. Prevent crystallization
When making ice cream or sorbet, lecithin can inhibit the formation of ice crystals, making the taste more delicate and smooth.
4. Extend the shelf life of baked goods
Lecithin can delay the aging of baked goods such as bread and cakes, keeping them moist and soft.
5. Clarify soup
Lecithin can also be used to clarify soup, similar to the traditional egg white clarification method. Lecithin will bind to impurities and precipitate, and clear soup can be obtained after filtering.
6. Vegetarian solution to replace egg yolk
For vegan diets, lecithin is an ideal choice to replace egg yolk.
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