Soya Bean Lecithin as a Healthy Alternative

Lecithin has an important function in the formation and development of reduced calorie and low fat foods for the health conscious consumer – one of the most dynamic markets.

As food makers strive to reduce levels of calories, cholesterol and greasiness in food, lecithin should be used as a healthier but effective alternative to saturated fatty acids to perform the role of release agents.

Amongst all natural emulsifiers, lecithin is unique for the sheer diversity of functions it can perform in the food industry, namely:
1. It acts as a release agent reducing friction between cooked food and hot surfaces.
2. It acts as a viscosity agent coating food particles thus again reducing friction.
3. As an emulsifier it stabilizes oil-in-water and water-in-oil emulsions
4. As a dispenser it improves the uniformity of fat distribution
5. it acts as a wetting agent rapidly dispersing powders in aqueous systems
6. A blending aids that aid in reducing mixing time of incompatible ingredients like non-polar fat and polar sugar.

Soya bean is readily available in most countries. To extract lecithin from Soya beans oil, you use a process known as degumming which involves heating the Soya bean oil, adding water, agitating and finally separating the lecithin by centrifusion

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