Lecithins
Edible Oil and Fat Products: Specialty Oils and Oil Products
Bernard F. Szuhaj, JuDong Yeo,
Fereidoon Shahidi,
JuDong Yeo
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorBernard F. Szuhaj, JuDong Yeo,
Fereidoon Shahidi,
JuDong Yeo
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorFereidoon Shahidi
Memorial University of Newfoundland, St. John's, Newfoundland, Canada
Search for more papers by this authorAbstract
Lecithin is a natural material with multifunctional properties. Original material was isolated from egg yolk, and it is found in significant quantities in brain and nervous tissue. Actually, lecithin is a normal constituent in all cell membranes. The main source today is found in soybeans and is commercially available in many colors, viscosities, and functionalities. This article gives a detailed description of the nature and composition of lecithin and its manufacture and uses in food as well as nonfood applications.
Lecithin has been an amphoteric surfactant for centuries but was not commercialized until soy processing started in the 1930s. It has many food applications and is also used in pharmaceutical preparations and natural food products. Lecithin has some unique properties in industrial applications, ranging from paints to fuel additives. The most prevalent use today is in chocolate and margarine manufacture and in nutritional beverages and supplements.
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