Commercial Soy Lecithin Research Articles

Sugar-sugar interactions in oil suspensions containing surfactants and effects on macroscopic phenomena

Surfactants are used in confectionery production to control the viscosity and yield value of molten chocolate. To develop a deeper understanding of the structure–function relationship of surfactants in food-related particle suspensions, the apparent viscosity, yield value, sedimentation, and particle interactions of 10 wt% confectioner’s sugar-in-canola oil suspensions were investigated in the presence of up to 1 wt% commercial soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of monoacylglycerols (CITREM) or ammonium phosphatides (AMP). Atomic force microscopy (AFM) was used to measure attractive forces at the nano-Newton scale between a sugar substrate and a sugar crystal-functionalized AFM cantilever in an oil environment. For all but PGPR, addition of surfactant reduced the adhesion force between sugar surfaces up to a critical concentration above which the force increased, implying the presence of additional interactions. This critical concentration was assumed to be when monolayer coverage of the sugar surfaces by surfactant occurred (0.05 wt% for lecithin, 0.10 wt% for CITREM and AMP). No critical concentration was found for PGPR, with its greatest effect for each analysis occurring at the highest concentrations tested (0.60 and 1.00 wt%). The significance of these interactions on macroscopic phenomena such as apparent viscosity and sedimentation was also assessed. Like with the AFM data, there was an optimal concentration of added surfactant above which viscosity increased. Sedimentation rate greatly decreased with addition of PGPR while being only slightly affected by addition of lecithin, CITREM and AMP. An argument regarding their efficacy was made based on the relative sizes of the polar headgroup and nonpolar tail groups of the molecules, which contributed to how they adsorbed to the sugar surface. Overall, these results suggested that surfactant properties such as molecular weight and head group properties played an important role in modifying the interactions between sugar crystals in an oil-continuous environment.

The presence of crystalline sugar limits the influence of emulsifiers on cocoa butter crystallization

The effects of 2 wt% emulsifier and crystalline sugar on the isothermal solidification and polymorphic behavior of cocoa butter were evaluated. The emulsifiers investigated were commercial soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diacylglycerols (CITREM) and ammonium phosphatides (AP). All emulsifiers accelerated cocoa butter nucleation and growth from the melt, with PGPR showing the smallest enhancement. Lecithin and AP minimally affected the polymorphic form IV-to-V transition contrary to PGPR and CITREM, whichboth promoted the formation of form V crystals. The presence of sugar alone accelerated cocoa butter solidification while limiting the ability of the emulsifiers to do so. Sugar alone, and in the presence of emulsifier, hindered the polymorphic form IV-to-V transition. This study shows that the effects of emulsifiers on the isothermal crystallization of cocoa butter can be muted in the presence of crystalline sugar, suggesting a complex interplay dependent on emulsifier molecular structure.

Capsaicin emulsions: Formulation and characterization

ABSTRACTOleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10 nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60 log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482 mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.

Lipid composition and emulsifying properties of canola lecithin from degumming with phospholipase A2 and its ethanolic fractions

Recovery and chemical properties of lecithin from enzymatic degumming of vegetable oils with phospholipase A2 (PLA2) have not been reported to date. The aim of this study was to investigate the lipid composition and o/w emulsifying properties of lecithin obtained from degumming of crude canola oil with PLA2 (CLP) and its ethanolic fractions, in order to exploit their potential applications in industry. Phosphatidylinositol + phosphatidic acid + lysophosphatidylinositol (30.56 g/100 g), lysophosphatidylcholine (17.41 g/100 g) and phosphatidylcholine (10.17 g/100 g) were the three major lipid groups found in CLP. The ethanol soluble and insoluble fractions of CLP contained lysophosphatidylcholine (45.25 g/100 g) and phosphatidylinositol + phosphatidic acid + lysophosphatidylinositol (31.41 g/100 g) as the most abundant lipid group, respectively. CLP and its ethanolic fractions were superior to a commercial soy lecithin as o/w emulsifiers under the conditions investigated. This study demonstrated that the ethanol soluble fraction of CLP, which contained an abundant amount of lysophosphatidylcholine, would be an ideal starting material for lysophosphatidylcholine recovery, and CLP and its ethanolic fractions can be utilized as o/w emulsifiers.

탈지유채박으로부터 추출된 표면활성물질 중 Sinapine 제거에 관한 연구

In this study, the process of sinapine removal from surface-active substances extracted from defatted rapeseed cake was established by using a mixed organic solvent system (diethylether:ethyl acetate = 1:1, v/v). The emulsifying properties of the purified surface-active substances were investigated. Thin layer chromatogram showed that sinapine was removed and purified surface-active substances were found to have better emulsifying properties compared to a non-purified one or commercial soy lecithin. As for interfacial tension data, purified surface-active substances showed values lower (10-1 wt%: 3.20±0.57 mN/m) than the non-purified ones (10-1 wt%: 14.16±0.27 mN/m). In addition, we found that fat globule size in emulsions with purified surface-active substances was much smaller than in emulsions with non-purified substances or commercial soy lecithin. These results could be attributable to the increased amount of phospholipids in purified substances following sinapine-removal.

UTILIZATION OF CORN GERM AND SUNFLOWER SEEDS AS A NEW SOURCES OF LECITHINS AND THEIR MODIFIED FORMS IN MANUFACTURE OF CARAMEL

Fractionation and acylation by ethyl alcohol and acetic anhydride were carried out to produce a modified corn germ and sunflower lecithins from their crude leci-thins. Emulsification activity and emulsion stability indices (EAI & ESI) were de-termined at different pH values (2, 4, 6, 8 and 10) for commercial and studied leci-thins. EAI was significantly improved in modified lecithins in comparison to crude lecithins with increasing rate of 52.9 and 58.6 % for corn germ and sunflower etha-nol soluble fraction lecithins and 15.6 and 20.5 % for acylated corn germ and sun-flower lecithins, respectively. The changes in ESI after times of 20, 40 and 60 min. showed a higher stability of emulsions prepared using modified lecithins which were closed to that prepared using commercial soy lecithin. Caramel was prepared using commercial soy, corn germ, sunflower lecithins and their modified forms. Hardness of tested samples was determined in the start of storage time while, acid value, per-oxide value, fatty acid pattern and sensory attributes were determined during storage period at room temperature for six months. Data revealed insignificant difference in caramels hardness. Samples contained crude sunflower; acylated corn germ and sun-flower lecithins were more sensitive to oxidation while, those prepared using com-mercial soy, crude corn germ, ethanol soluble fraction of corn germ and sunflower lecithins showed higher oxidative stability with significant differences (P 0.05) to control one that contained commercial soy lecithin. The quality and quantity of lecithin that used in prepared of caramel samples played a major role in their characteristics. The modified corn germ and sunflower lecithin forms were preferred than the raw lecithins owing to their higher emulsifying activity and lesser quantity used. The ethanol soluble lecithins fraction, especially of corn germ can be competitive to the commercial soy lecithin in all emulsified food products.

Stability of Emulsions Formed Using Whey Protein Hydrolysate: Effects of Lecithin Addition and Retorting

Oil-in-water emulsion (4 wt % soy oil) containing 4 wt % whey protein hydrolysate (WPH) (27% degree of hydrolysis) was prepared in a two-stage homogenizer. Other emulsions containing 4 wt % WPH but including two levels (0.1, 0.25 wt %) of either unmodified commercial soy lecithin or hydroxylated lecithin were similarly prepared. The effect of retorting at 121 °C for 16 min on creaming stability, droplet size distribution, microstructure, surface concentration, and surface composition was then studied. The effect of retorting was an immediate destabilization of the lecithin-free emulsions. Addition of unmodified lecithin slightly improved the stability of the retorted emulsions, but did not prevent creaming and coalescence. However, addition of hydroxylated lecithin markedly improved the creaming stability after retorting and retarded coalescence. It appears that the most important factor affecting creaming stability was the particle diameter, in accordance with Stoke's law. Incorporation of unmodified lecithin encouraged coalescence and increased average droplet diameter, but the mechanism by which creaming stability is preserved in systems containing hydroxylated lecithin is unclear. Keywords: Lecithin; phospholipid; hydrolysate; creaming; surface composition

Soy (Glycine max)-Derived Phospholipids Exhibit Potent Anti-Apoptotic Activity

We have isolated and identified a soybean phospholipid mixture from unroasted soy (Glycine max) flour that is a potent inhibitor of apoptotic cell death. This phospholipid mixture has been purified from several soy derived materials including soy flour, soy molasses, and crude commercial soy lecithin. Analysis of this bioactive lipid mixture has identified the two major constituents as phosphatidic acid and phosphatidylinositol. This lipid mixture also contains lesser amounts of lysophosphatidic acid, lysophosphatidylinositol, and lysophosphatidylcholine. These phospholipids contain the typical distribution of fatty acids found in soy, predominantly C16:0 and C18:2 (hexadecanoic and 9,12–octadecadienoic) in a 60:40 to 50:50 ratio. Less than 10% of other varieties of fatty acids were identified; the most common other fatty acids found were C18:0, C18:1 and C18:3. Apoptosis inhibition was assessed following serum deprivation of a mouse embryonic stem cell line (C3H–10T1/2). This anti-apoptotic bioassay was used to monitor the purification of the bioactive phospholipid mixture. Of the phospholipids contained in the mixture, lysophosphatidic acid was found to be the most potent inhibitor of apoptotic cell death. The anti-apoptotic factor described here is distinct from the bioactive, well characterized estrogen-like, anti-cancer factor and the Bowman–Birk protease inhibitor, neither of which possess anti-apoptotic activity in this assay.

Modification of surface charges of soy protein by phospholipids

AbstractLecithin is used to prevent soy protein isolates from clumping in food processing. A PenKem Inc. System 3000 Electrokinetic Analyzer was used to investigate how the phospholipid modified the surface charge of soy protein. Electrophoretic mobility‐pH curves showed that a commercial soy lecithin lowered the isoelectric point (pI) and increased the electrical mobility of soy protein more than did a pure phosphatidylcholine. The modification of the surface charge of the protein was a function of the phospholipid added. Lecithinated soy isolate was more negatively charged and thus more dispersible in water than the nonlecithinated soy control.

Perinatal dietary supplementation with a commercial soy lecithin preparation: Effects on behavior and brain biochemistry in the developing rat

Rats exposed perinatally to dietary commercial soy lecithin preparation (SLP) showed alterations in sensorimotor development and brain cell maturation. Latencies for righting responses (measured on postnatal Days 1-4) and negative qeotaxis (measured on postnatal Days 5-8) were shorter in the SLP treated animals. This pattern was accompanied by specific alterations in cerebellar development; biochemical markers for cellular maturation indicated a compression of the ontogenetic time course, as assessed by ornithine decarboxylase (ODC) activity, and levels of nucleic acids and proteins. In contrast, cellular development in the cerebral cortex indicated a generalized slowing of the time course of maturation and a deficit in the number of cells which persisted into adulthood. Behavioral abnormalities also did not disappear in adulthood, as morphine analgesia was markedly reduced in the SLP group. These results indicate that exposure of the fetus and neonate to dietary SLP during development leads to regionally specific alterations in brain cell maturation associated with disruption or behavioral patterns.

Effects of a commercial soy lecithin preparation on development of sensorimotor behavior and brain biochemistry in the rat.

Pregnant rat dams and offspring were exposed to a 5 or 2% soy lecithin preparation or a control diet. Enrichment was either lifelong beginning at gestation, limited to the time preceding, or the time following weaning, or absent (constituting a "pure" control group). The most marked early sensorimotor deficits (reflex righting and swimming development) were seen in the 5% soy lecithin preparation group, although all soy lecithin preparation-exposed offspring had elevated brain/body weight ratios and choline acetyltransferase levels. Later, animals exposed to lifelong 5 or 2% soy lecithin preparations were hypoactive, had poor postural reflexes, and showed attenuated morphine analgesia. The results indicate that dietary soy lecithin preparation enrichment during development leads to behavioral and neurochemical abnormalities in the exposed offspring.