lecithin (2)

7/22/2019 Lecithin (2)

1/8

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


cour tesy of

7/22/2019 Lecithin (2)

2/8

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.

3

7/22/2019 Lecithin (2)

3/8

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:

7/22/2019 Lecithin (2)

4/8

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.

7

7/22/2019 Lecithin (2)

5/8

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

7/22/2019 Lecithin (2)

6/8

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

7/22/2019 Lecithin (2)

7/8U se levels are usually 0.2% - 1.0% based on f inished pro duct w eight. If no specific

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


Higher chol ine content ,low flavor, 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

13

7/22/2019 Lecithin (2)

8/8

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


15

L E C I T H I NC O M P A N Y

A M E R I C A NAbout

lecithin (2)

Documents