Lecithin Production Research Articles

Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations.

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil-Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%-0.4%-0.5%. Hardness values in cocoa hazelnut spread were examined at 15-day intervals until the 60th day. In addition, viscosity, rheological analyses, color, spreadability, stability tests, and sensory analyses were performed. In the production of cocoa hazelnut spread, lecithin and AMP have less hardness and lower viscosity, greater fluent consistency, better spreadability, and lower "work of shear" values compared with other emulsifiers. The emulsifier type/ratio difference did not affect the color value statistically. It was determined that the use of Oil-Binder and GMS significantly protected the stability compared with other emulsifiers. During the 60-day storage period, lecithin preserved its hardness properties better than other emulsifiers. When sensory properties were examined, the use of lecithin and AMP in cocoa hazelnut spread samples scored high in brightness, spreadability, mouthfeel, and taste parameters. As a result, lecithin comes to the fore in the use of different types and ratios of emulsifiers in cocoa hazelnut spread production technology.

Production of edible lecithin from sunflower-oil refining waste

ABSTRACT The spent meal from the production of sunflower oil is a phosphatide concentrate that contains 50–60% of phospholipids (lecithin). We have developed a methodology for the defatting of phosphatide concentrate with isopropyl alcohol at an elevated temperature and low ratios of the phosphatide concentrate to the extractant, and subsequent identification of the components of food lecithin. Extraction at 60°C attains a relatively high yield of phospholipids; phosphatidylcholine, phosphatidylinositol, and phosphatidylethanolamine predominate in the fractional composition of phospholipids; at the same time, the carbohydrate content is reduced.

Development of thin-layer chromatography‒densitometry for the quantification of lecithin in dietary supplements

Lecithin is a mixture of phospholipids which naturally occurs in plants and animals cells. This is a component of drugs as well as dietary supplements, which are used to improve memory and concentration, likewise to decrease cholesterol level in blood, decrease risk of cardiovascular diseases and in a lot of other cases. In this paper the quantitative and qualitative analysis of phosphatidylcholine, which is the main component of lecithin, by thin-layer chromatography with densitometric detection, was described. First, the method was validated according to the International Council for Harmonisation (ICH); validation results have shown that the method was selective, precise, and accurate in the range of the linearity 0.23–3.21 mg mL−1. Next, described method was used for the quantification of phosphatidylcholine in dietary supplements and drugs containing lecithin. The obtained results, both in terms of the quality of chromatographic separation and statistical evaluation are satisfactory, and the developed analytical procedure may be an alternative to other separation techniques, for the quick analysis of lecithin products.

Evaluation of the effect of sesame lecithin emulsifier generated from sesame oil water degumming process on margarine production

Lecithin or phosphatidylcholine is an important natural emulsifier and is found widely in various food fields in the manufacture of emulsions. However, commercial lecithin comes from soybean oil. This suggests that there is a need to study lecithin production from other vegetable oils, such as sesame oil. This study aimed to determine the production and characteristics of vegetable lecithin from sesame oil through a water degumming process, and then applied it to the production of margarine to determine the effect on physical, chemical, and organoleptic properties. The lecithin produced was used in the manufacture of margarine using a two factorial randomized block design method consisting of 3 levels. The results of this study indicated that the lecithin characteristic of sesame oil has the largest content, namely oleic acid (9-Octadecenoic, C19) of 46.58% and the strongest vibration band is CH2 vibration with stretching mode of symmetry and asymmetry at 2920 and 2850 cm-1 . The L3C3 treatment was the best result with 27% water content, 70% fat content, 98% emulsion stability, 8.25 cm spreadability and organoleptic showed a preference value, namely colour 3.40 (good), taste 2.50 (looking good), smell 2.50 (looking good) and texture 3.40 (good).

Perspectives on lecithin from egg yolk: Extraction, physicochemical properties, modification, and applications.

Egg yolk lecithin has physiological activities as an antioxidant, antibacterial, anti-inflammatory, and neurologic, cardiovascular, and cerebrovascular protectant. There are several methods for extracting egg yolk lecithin, including solvent extraction and supercritical extraction. However, changes in extraction methods and functional activity of egg yolk lecithin are a matter of debate. In this review we summarized the molecular structure, extraction method, and functional activity of egg yolk lecithin to provide a good reference for the development of egg yolk lecithin products in the future.

Production Of Lecithin As An Emulsifier From Vegetable Oil Using Water Degumming Process

Lecithin is a phospholipid that has amphiphilic properties resulted polar and non-polar regions, thus it is very effective to be food emulsifier. However, commercial lecithin derived from animal organs such as pig brain, that it is clearly haram. Today, commercial vegetable lecithin derived from soybean oil only. Therefore, lecithin production from other vegetable oils can be made Halal food. In this study, it determined production of lecithin from vegetable oils (coconut oil, palm oil, corn oil and soybean oil) using water degumming process. Vegetable oil is heated up to 70 ° C and added 3% of soft water and then stirred for an hour. To separate the gum, it is used centrifuge at 5000 rpm for 20 minutes. The results showed that only gum from corn oil that can be potentially produce crude lecithin as an emulsifier, resulted gum dry yield (0.11%) and acetone insoluble (AI) 62.75%. This result has significantly the same with soybean lecithin as a control. Unfortunately, it has water content of 6.14% that need further improvement.

Utilization of Corn Oil through Water Degumming Process for Lecithin Emulsifier Production

Lecithin is an emulsifier that plays an active role in reducing surface tension in making emulsions. The production of lecithin from other vegetable oils allows the use of other types of vegetable oil as a source of lecithin production to replace soy-based oil, which has begun to be used as a bioenergy raw material. This study aims to find an alternative source of new lecithin derived from corn oil by knowing the characteristics of lecithin and applied to mayonnaise. The resulting lecithin was used in mayonnaise with a 2 factorial randomized block design method consisting of 3 levels. Based on the results obtained, the characteristic of corn oil lecithin is that the largest content is hexadecanoic acid which is 44.79%, and the strongest vibration band is CH2 vibration with stretching modes of symmetry and asymmetry at 2922 and 2853 cm–1 and the terminal CH3 group in the 1374 cm–1. L3C3 treatment was the best result with 60% fat content, 4% emulsion stability, 2.12 cP viscosity, and 1.42 × 10–3 N/m surface tension and organoleptic showed a preference value, namely color 4.4 (like), taste 3.2 (sufficient like), smell 4 (like), and texture 3.80 (like it).

Современный взгляд на вчерашнее лекарство (обзор литературы)

Phospholipids (PL) – lipids that are not involved in accumulation of fatty deposits play a significant role and serve various functions. Firstly, as a component of cell membranes of all cells in the organism. In clinical practice, for the past decades, phospholipids were primarily used as hepaprotective substances, going by the name of “essential phospholipids (EPL)”. Becoming a popular, demanded, well-promoted remedy for the treatment of liver diseases. However, despite the many years of approbation, the existing and sufficientclinicalexperience, discussions regarding their benefits, effectiveness, safety and reliability are still underway and have brought up diametrically opposed views. From complete rejection of EPL as medicinal means, to full recognition of the advertised properties of EPL drugs based on the given manufacturer’s descriptions. For this reason, to clarify the issuing situation, we have conducted a literature search on the object of investigation. Purpose of the study. Search and critical analysis of modern literature sources on the topic of work using the principles of evidence-based medicine. Material and Methods. A critical online review of the literature sources chosen for the research has been carried out in the Web of Science Thompson Reuters, Springer Link and Pubmed databases, as well as in research works and online articles 10 years deep. Inclusion criteria: research papers with a high index of evidence base. Exclusion criteria: literature sources with no evidence, low quality works. Results and Discussion. The articleoutlines the natural role of proteins, lipids and the function of the cytolemma of intracellularorganoids in the restoration of damaged membranes of hepatocytes - de novo. Substantiating the obvious uselessness of using essential phospholipids in the treatment of liver diseases in general, fatty hepatosis in particular. The inability of penetration into liver cells for phospholipids in their native form and their alignment in thehepacyte membrane is indicated, since they belong to different biological species and have a mutually closed genetic system. In the literature search undertaken by us on this issue, the analytical and critical review of scientific literature have also shown that when ingested, essential phospholipids have low bioavailability, as the phospholipids in the chylomicrons do not directly enter the liver, but first the lymphatic system through which they are transported to the adipose tissue of the organism, where they are accumulated and metabolized. With parenteral administration, EPL spreading through the bloodstream can accumulate in other organs, systems, without reaching the liver tissue. For example, the largest amounts of EPL are usually found in the cell membranes of the nervous tissue and the brain. Conclusion. Essential phospholipids in the form of soy lecithin products cannot replace the endogenous phospholipids of the human body - in principle. Keywords: essentialphospholipids, liver cell membranes, hepaprotectors.

Safety evaluation of the food enzyme Phospholipase A2 from the genetically modified Trichoderma reesei strain RF8793.

The food enzyme phospholipase A2 (phosphatidylcholine 2‐acylhydrolase) is produced with the genetically modified Trichoderma reesei strain RF8793 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA. The food enzyme is intended to be used in degumming of fats and oils and modified lecithin production from egg. Due to lack of data on the compositional parameters, total organic solids (TOS) values could not be calculated. For this reason, the representativeness of the batch used for toxicological examination could not be established and dietary exposure could not be calculated. The Panel considered that, under the intended conditions of use, the risk of allergic sensitisation and elicitation reactions by dietary exposure cannot be excluded, but the likelihood is considered to be low. As TOS values form the basis of toxicological and exposure assessments, the Panel is not in a position to conclude its assessment of the food enzyme phospholipase A2 produced with the genetically modified Trichoderma reesei strain RF8793.

Performance of Lecithin Isolate from Vegetable Oil as an Emulsifier on the Beeswax Coating Characteristics

Beeswax is a naturally occurring wax that generally consists of fatty acid esters and various long-chain alcohol compounds. One of the main components in wax coating is an emulsifier that functions to form products. Vegetable oils have the potential to be the source of materials for production of lecithin. Rice bran oil contains 1.0 – 2.0% phosphatidate gum, which is used in crude lecithin production. This study aimed to isolate lecithin from crude rice bran oil, characterize the isolate, and determine the effects of lecithin concentrations as an emulsifier on the characteristics of beeswax coating. The variables consisted of the lecithin concentrations (%) of 0, 0.25, 0.5, 0,75, and 1 in the beeswax coating formulation. The procedures are extracting crude rice bran oil, isolating lecithin from the oil, characterizing the lecithin isolate, mixing rice bran and soy lecithin, and incorporating the lecithin mixture in beeswax coating formulation at different concentrations mentioned above. The rice bran and soy lecithin mixture, at the ratio of 1:6 and to be used as an emulsifier, was analyzed for Creamy Index (%) and HLB. The beeswax coating preparations, containing different concentrations of emulsifier, were analyzed for visual appearance, pH, density, and viscosity. The yield of crude rice bran oil 9.989%. The lecithin isolate 1.1% and contained phospholipid based on the FT-IR spectroscopy. The rice bran-soy lecithin mixture exhibited 19.4% Creamy Index and 8.29 HLB. The analyses of beeswax formulations showed increasing trends on all parameters tested as the result of increasing concentrations of emulsifier.

Composition, production, physicochemical properties and applications of lecithin obtained from rice (Oryza sativa L.) - A review

Rice bran oil is a rich source of lecithin and has many beneficial effects on human health. Apart from phospholipids (1-2%), different nutrients like ?-oryzanol, ferulic acid, phytosterols and vitamin B are also present in rice bran oil. These impart emulsifying property, anti-spattering property etc. and therefore, serve as potential nutritional food and nutraceutical. This review describes the composition, production, physicochemical properties, separation of individual phospholipids from rice bran lecithin and its applications in food industry. It is difficult to handle as compared to soyabean lecithin due to the problem of wax entrapment during the isolation of gums. It is characterised on the basis of physicochemical properties viz. solubility in acetone and hexane, colour, peroxide value, moisture content and acid value. Rice bran lecithin can serve as an excellent substitute to the available lecithins as it is non-GM and its nutritional and fatty acid composition imparts many properties which help it to find applications in the food industry. Future work must focus on proper processing of rice bran oil so that the lecithin obtained during processing is of high quality so that it can pave a way in the food sector.

ON THE PRODUCTION OF LECITHIN FROM SUNFLOWER OIL PHOSPHATE

The article discusses the multistage technologies of obtaining food lecithin using high temperatures. As a result of the work, food lecithin from phosphatide concentrate of sunflower oil using acetone and ethyl alcohol was obtained. The effect of hydrogen hydroperoxide on the phosphatide concentrate and on the properties of the resulting lecithin was investigated. t was established that the lecithin obtained from the phosphatide concentrate in terms of its physicochemical properties meets the requirements of the SDA 15.4-37-12: 2004. The infrared spectrum of lecithin, confirming the presence of functional fragments that are characteristic of food lecithin, was determined. Studies of solutions of lecithin have shown that the resulting product exhibits surface activity forming associates with a critical concentration of micelle formation ≈ 2%, reducing the surface tension, including in the presence of surface-active substances. In the future, the experimental data obtained will be used to develop a technology for the production of food lecithin. It is assumed that these studies will introduce a new technology in the chemical industry of the national economy.

Identification and quantification of phenolic compounds in rapeseed originated lecithin and antioxidant activity evaluation

Phenolic compounds may exist in the gum generated from rapeseed oil refining as rapeseed is rich in phenolics. Therefore, this work identified the main phenolic compounds, followed by tracking their flow according to typical lecithin production procedures. Antioxidant activities of the extracts were also investigated to get a clue of the potential oxidative stability of the final products. Column chromatography, UV spectra, 1H NMR, and HPLC were used to separate and identify the phenolic compounds. Sinapic acid was found to be the dominant phenolic while relatively low contents of sinapine and canolol were also identified. Nonpolar solvent aid extraction was better for extracting more sinapine and sinapic acid while direct ethanol extraction gave more canolol. Almost half of the phenolics in dried gum were removed by acetone during deoiling process, leaving only a small amount in deoiled lecithin. Extracts from deoiled lecithin showed the weakest antioxidant activity while the ethanol solubles showed the strongest. This work demonstrated the occurrences of bioactive phenolic compounds in rapeseed originated gum, which may be an advantage of rapeseed lecithin compared with other types of lecithin. This work could also be a reference for rapeseed lecithin production with different contents of bioactive compounds in industry.

Dairy Lecithin from Cheese Whey Fat Globule Membrane: Its Extraction, Composition, Oxidative Stability, and Emulsifying Properties

AbstractAn ethanol extraction method was studied for the production of dairy lecithin from cheese whey‐derived milk fat globule membrane (MFGM). A two‐step ethanol extraction of MFGM involving first extraction at pH 6.5, followed by second extraction at pH 4.5 yielded 17.2 % lipids. The extracted material contained about 90 % lipids, 4.5 % ash, and 1.2 % moisture. The phospholipid content of the ethanol extract was 31 % and the remainder was mostly neutral lipids. The phospholipid fraction contained 34 % sphingomyelin, 31 % phosphatidylcholine, 27 % phosphatidylethanolamine, 4.6 % phosphatidylserine, and 3.1 % phosphatidylinositol. Since the ethanol extract contained 31 % phospholipids, it can be technically termed as dairy lecithin. The major fatty acid components were linoleic acid (5.1 %), myristic acid (8.3 %), palmitic acid (29 %), stearic acid (14 %), oleic acid (25 %), and the remainder was minor fatty acids with chain length ranging from C4:0 to C22:5. The dairy lecithin was semi‐solid at room temperature and exhibited a major phase transition at about 35 °C. Owing to its low polyunsaturated fatty acid content, the dairy lecithin was reasonably stable to oxidation as measured by the rate and extent of hexanal production during 35 days of storage at 45 °C. Oil‐in‐water emulsions made with less than 2 % dairy lecithin (relative to the total emulsion weight) were unstable; however, emulsions made with greater than 4 % dairy lecithin were very stable for more than 60 days at room temperature. The results of this study indicated that a highly functional dairy lecithin can be commercially produced using cheese whey‐derived MFGM as the starting material.

Determination of phosphatidylcholine in soybean lecithin samples by high performance liquid chromatography on titania

High performance liquid chromatography (HPLC) on titania column was performed for phosphatidylcholine (PC) separation and analysis. To fully understand the retention mechanism of PC on titania, the effect of mobile phase type, %acetonitrile (%ACN), phosphate buffer concentration, buffer pH and flow rate were all studied. Separation depended on the eluent conditions and PC retention was attributed to the cooperation of hydrophilic interaction and ligand exchange. PC in soybean lecithin products was completely separated from other components within 6 min and quantitative analysis was achieved by an external standard method, with a correlation coefficient (R2) of 0.9947. The method precision and detection limit of PC were 3.40% and 0.2 μg, respectively, with the recovery ranging from 91% to 101%. Moreover, PC and glycerol monostearate standard mixture was successfully isolated by the proposed method, which underlined the selective affinity of titania for phosphorylated lipids. With the superiority of simplicity, rapidity and accuracy, this HPLC method based on titania is a competent method for the determination of PC in lecithin samples with prospects in the field of organo-phosphates analysis.

Fourier Transform Near Infrared Spectroscopy as a Quality Control Tool for the Analysis of Lecithin and By‐Products During Soybean Oil Processing

AbstractFourier transform near infrared (FT‐NIR) spectroscopy was used to analyze multiple measurement parameters in lecithin production samples and soybean oil refining by‐products. For lecithin, partial least squares (PLS) calibration models were developed for acetone insolubles, acid value and moisture and leave‐one‐out cross validation of the calibration models yielded root mean square error of cross validation (RMSECV) values of 0.37%, 0.59 (mg KOH/g) and 0.050%, respectively. An independent test set consisting of 40% of the lecithin production samples were predicted from the PLS calibration models and a root mean square error of prediction (RMSEP) of 0.41%, 0.53 (mg KOH/g) and 0.056% were obtained for acetone insolubles, acid value and moisture, respectively. Comparison of FT‐NIR predictions and corresponding reference method values of 10 lecithin samples using a two‐tailed t test showed no significant difference at the p = 0.05 level. A set of 51 samples of soybean oil refining by‐products, including acidulated soapstock, fatty acids and black oil, were used for developing PLS calibration models for measuring acid value, moisture and iodine value and leave‐one‐out cross validations for each model gave values for RMSECV of 6.59 (mg KOH/g), 0.046% and 0.42 (mg I2/g), respectively. Overall, the results of this study demonstrate the suitability of FT‐NIR spectroscopy for the routine analysis of lecithin production samples and soybean oil refining by‐products for quality control purposes.

Degumming and production of soy lecithin, and the cleaning of a ceramic membrane used in the ultrafiltration and diafiltration of crude soybean oil

The optimization of the cleaning process, aiming to recover the permeate flux, and diafiltration as a means to obtain and purify soybean lecithin, were analyzed in this study as a means of delaying the decrease in permeate flux during the ultrafiltration (UF) of vegetable oils and their derivatives. It also aimed to maximize the exploration of the use of this type of technology during the processing steps. Thus the influence of the transmembrane pressure, cross flow velocity, and the opening of the permeate valve during the cleaning process (hexane circulation) of a ceramic membrane with a permeation area of 0.2 m 2 and a pore diameter of 0.01 mm in a pilot unit with a processing capacity of 40 L, was studied. Four different operational cleaning conditions, associating combinations of pressure (0.5–2.0 bar) and velocity (1.0–5.0 m s −1), as well as the influence of opening the permeate valve, were studied. Also the production and purification of soybean lecithin was carried out by diafiltration of the retentates derived from the UF of the miscella, resulting in a product with about 90% of acetone insoluble matter. The most favorable cleaning condition was associated with a low pressure (0.5 bar) and elevated velocity (5.0 m s −1), with which it was possible to recover the permeate flux in about 85 min.

Oil recovery and lecithin production using water degumming sludge of crude soybean oils

AbstractBACKGROUND: Wet gums produced during aqueous degumming of crude soybean oils are currently processed to produce lecithin or added to meals to increase their nutritive value for animal feed. Oils occluded in these gums are generally not recovered or processed. In this work, three methods to recover occluded oil and obtain lecithin from wet gums were assayed: direct extraction of oil with cold acetone (Method I), extraction after water elimination under vacuum (Method II) and by solvent partition with hexane/ethanol (Method III).RESULTS: Higher oil yields (up to 588 g kg−1 of occluded oil) were obtained when water was eliminated before extraction (Methods II and III). No significant differences were observed in lecithin yields between three methods (720–807 g kg−1 of dried gums). Recovered oils had acidity = 16.7–21.7 g kg−1 as oleic acid, TOTOX (total oxidation) values ≤ 8.82, unsaponifiable matter = 9.0–12.1 g kg−1, and Phosphorus = 87–330 mg kg−1. Lecithins obtained by Methods I, II and III hexane phase had the same purity level (610–691 g of total measured phospholipids kg−1).CONCLUSIONS: The occluded oil in soybean wet gums can be recovered, with quality and stability indexes compatible with their reinsertion in the productive process, by water elimination and extraction with acetone. Lecithins can be obtained with different phospholipid composition and diverse application fields. Copyright © 2008 Society of Chemical Industry

Droplet impact and spreading on lecithinated anhydrous milkfat surfaces

Droplet impact and spreading is an important phenomenon that contributes to the quality of the coatings applied to food powders in air-suspension coating operations. This work investigates the dynamics of spreading 2.8 mm droplets containing maltodextrin DE5 at 20 wt% and 40 wt% in water, at an impact velocity of 2.6 m s −1. The impact surface was anhydrous milkfat which was treated with three food-grade lecithin products to alter the surface hydrophobicity. Results were analysed with respect to the maximum spread diameter achieved ∼2 ms after impact and the final spread diameter achieved 2–4 s later. Lecithination of the surface did not affect the maximum spread diameter but resulted in greater final spread diameters. This is because lecithination reduces the equilibrium contact angle of the droplet on the surface. However, addition of lecithin to the droplet produced the same final spread diameters regardless of the surface treatment. This has the processing advantage where only the coating formulation need be manipulated to obtain the best spreading characteristics and avoid the extra processing step to modify the chemical characteristics of the substrate surface.

Identification of IgE-Binding Proteins in Soy Lecithin

Background: Soy lecithin is widely used as an emulsifier in processed foods, pharmaceuticals and cosmetics. Soy lecithin is composed principally of phospholipids; however, it has also been shown to contain IgE-binding proteins, albeit at a low level. A few clinical cases involving allergic reactions to soy lecithin have been reported. The purpose of this investigation is to better characterize the IgE-binding proteins typically found in lecithin. Methods: Soy lecithin proteins were isolated following solvent extraction of lipid components and then separated on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The separated lecithin proteins were immunoblotted with sera from soy-sensitive individuals to determine the pattern of IgE-binding proteins. The identity of IgE-reactive bands was determined from their N-terminal sequence. Results: The level of protein in six lecithin samples obtained from commercial suppliers ranged from 100 to 1,400 ppm. Lecithin samples showed similar protein patterns when examined by SDS-PAGE. Immunoblotting with sera from soy-sensitive individuals showed IgE binding to bands corresponding to 7, 12, 20, 39 and 57 kD. N-terminal analysis of these IgE-binding bands resulted in sequences for 3 components. The 12-kD band was identified as a methionine-rich protein (MRP) and a member of the 2S albumin class of soy proteins. The 20-kD band was found to be soybean Kunitz trypsin inhibitor. The 39-kD band was matched to a soy protein with unknown function. Conclusions: Soy lecithin contains a number of IgE-binding proteins; thus, it might represent a source of hidden allergens. These allergens are a more significant concern for soy-allergic individuals consuming lecithin products as a health supplement. In addition, the MRP and the 39-kD protein identified in this study represent newly identified IgE-binding proteins.