Lecithin production and utilization

Abstract

Commercial lecithin is the most important byproduct of the edible oil processing industry because of its functionality and wide application in food systems and industrial utility. The recovery of lecithin from oil is a relatively simple process. Hydration of the phosphatides by water or steam followed by recovery by centrifuge and drying is all that is required. But in order to maximize lecithin’s utility and functionality, processing conditions all the way back to the bean or seed must be carefully controlled. Bean storage and handling, crude oil storage, refining pretreats, drying processes, bleaching, chemical modification, and storage all can affect lecithin quality and performance. The effects of processing on lecithin quality and performance is one of the major focal points in this presentation. Utilization of lecithins has expanded beyond the traditional application in paints, chocolate, and margarine. Food technologists have used lecithin as a functional ingredient in many modern systems. Its multifunctional properties and its “natural” status make commercial lecithin an ideal food ingredient. The major functional properties include: emulsification, instantizing and particle wetting, release, viscosity modification and nutrition. The nutritional impact of lecithin is currently being assessed in the medical field as an important factor in improving neurochemical disorders. Other medical and health related activity areas include positive changes in cholesterol, blood chemistry and circulatory factors. Lecithin is also used in numerous industrial and nonfood applications such as pigment dispersing, mold release, and animal feeds. The major source of commercial lecithin is from the processing of soybean oil. Evaluation of lecithins from other seed crops such as cotton, corn, and rapeseed is being pursued. The growth of these sources will be a function of demand.