lecithin 資料

8/3/2019 lecithin

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AMERICAN LECITHIN COMPANY

115 H urley Road, Unit 2B

O xford, CT 06478www.americanlecithin.com

PH O N E: (203) 262-7100

FAX: (203) 262-7101

TOL L-FREE : 1-800-364-4416

E-MAIL: [email protected]

L E C I T H I N S Learn About

L E C I T H I N S Learn About


courtesy of

8/3/2019 lecithin


ecithins are natural

soybean derivatives

with intrinsic nutritional

value and extremely impor-

tant roles in manufacturing.

Widely differing affinities for oil

and water and low production

costs make them invaluable in an

amazingly broad range of

processes. Lecithins help make

chocolates deliciously smooth and

hand lotions creamy to the touch.

They are equal ly at home

h e l p i n g p o wd ered b ab y

What’s Inside:

H ow do Lecithins Work? 4

Lecithin Ch emistry 6

Classifying Lecithins 8

Labeling Lecithins 10

Selecting Lecithins 12

About American

Lecithin

Company 15

2

L E C I T H I N S

L form ulas dissolve

instantly into water

or h elping paints to flow

eas i l y o n t o s m o o t h o r

rou gh surfaces.

American Lecithin Company’s

product line includes standard,

modified, refined, de-oiled and

fractionated lecithins, all derived

by extracting and purifying

phospholipids from crude soybean

oil. Sold under the Alcolec® brand

name, most are available in liquid,

granular and powder form.

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Emulsifiers

Emulsions are produced by

dispersing one normally un-

mixable material in another by

m ix ing , c o l lo ida l m i l l i ng o r

hom ogenization. The surface-active

qualities of lecithins make them effective

emulsifying agents that reduce mixing time

and maintain the stability of the dispersion.

Wetters and Instantizers

Lecithins provide fast, complete wetting of powders into aqueous systems. Low-fat powders

require lecithins with lower H LB values (see note

at right) to retard wetting rates; fatty powders

require higher H LB values.

Viscosity Modifiers

Lecithins greatly reduce the surface tension

of fats, enabling particles of chocolate, sugar

and milk products to be coated, improv-

ing flow- and mix-ability. Typicalusage levels are 0.2 – 0.6% of

total product weight.

Lecithins are used mainly as

emulsifiers. Their surface-

active, water-loving

(hydrophilic) or water-

hating (hydrophobic)

properties turn

materials that do n ot

mix easily and tend to

separate into stableblends.

The main types of

emulsions are oil-in

water (such as

mayonnaise, infant

formulas and hand and

body lotions), and water-in-oil (such as margarines,

icings and frostings and

petroleum emulsions).

Lecithins also have characteristics

that help:

• Disperse powders into liquids

• Contro l the viscosity of liquids and

semi-liquids

• Prevent foods from sticking to

contact surfaces

• Prevent adhesion of food

products to on e another

4

L E C I T H I N S How do

Work? Lecithins

Release Agents

Lecithins promote separation

of food from contact surfaces in

dip tank, aerosol sprayer, air spray

system, and other applications. Water-

filled dip tanks usually contain up to

10% de-oiled lecithin; pan o r belt-r elease

applications consist mainly of vegetable oil

with 2% lecithin.

Separating Agents

When applied directly to products such asprocessed cheese slices, lecithin helps form a

stable film barrier that prevents them from

sticking together. When used directly in

products such as baked goods, they enhance the

ability to cut and shape products and reduce

sticking to mixing vessels.

Nutritional Supplements

Lecithins have nutritional value of their

own. The phospholipids they containare considered essential nutrients

for proper functioning of

the human body.

5

What are

H LB Values?

Emulsification

properties of different

lecithins are a

function of their

water- or fat-lovingqualities, known in

the industry as

Hydrophilic-

Lipophilic Balance

or H LB. See the

chart on page 12 for

H LB values for ALC

products.

can be:

8/3/2019 lecithin


ost of the

p e r f o r m a n c e

benefits of soybean-

based lecithins come from

the unique hydrophilic or

hydrophobic surface-active

properties of phospholipids,

their primary component.

These phospholipids typically contain:

Phosphatidylcholine (PC , 13–18%)

Phosphatidylethanolamine (PE, 10– 15%)

Phosphatidylinositol (PI, 10–15% )

Phosphatidic acid (PA, 5–12% )

When using lecithins asemulsifiers, they should always

be added in the oil phase first.

H eating to 120o F helps

dispersion and can improve

handling and mixing

characteristics.

Oil-in-water emulsions

typically include lecithin

at 5 – 10% , and water-

in-oil emulsions at 1 –

5% , of the o il’s weight.

Most food products

contain from 1 – 2%

salt; higher levels may

affect lecithin

functionality.

M

6

Standard Liquid Lecit hin

PC (16%)

PE (13%)

PA (5%)

PI (10%)

Minor Phospholipids

(2%)

Complexed Sugars (5%)

Glycolipids (11%)

H2O (1%)

Triglycerides (37%)

L E C I T H I N SChemistry In addition

to phospholipids,

soybean lecithins con-

tain triglycerides, sterols,

small quantities of fatty

acids, carbohydrates and

sphingolipids. “Fractionating”

(breaking up) these complex

mixtures, or adding elements such

as refined oils or other surfactants,

can create new products tailored for

specific applications. De-oiling of

lecithin enhances the typical phos-

pholipid composition as depicted in

the chart below.

Particle size affects lecithinrequirements in wetting and

instantizing applications.

Larger p articles have less

surface area and usually

require up to 0.25%

lecithination; smaller

particles typically

require up to 2%.

When using lecithins

as separating agents

via direct incorpora-tion in such products

as baked goods,

review regulatory

issues to comply

with FCC standards

of identity.

De-Oiled Lecithin*

Glycolipids (15%)

Complexed Sugars (8%)

Minor Phospholipids (8%)

PC (24%)

PE (20%)

PA (7%)

PI (14%)

H2O (1%)

Triglycerides (3%)

*Granular or powdered

form; most triglycerides

and free fatty acids are

removed.

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Alcolec ® :

S

BS

XTRA-A

Z-3

Z-7

Aquasperse A

LV-30

439-CGranules

F-100

FF-100

PG

40-P

EM

Lexin K

HWS

30-A

* Wh eat starch carrier

** Corn flour carrier

Physical

State

Fluid

Fluid

Fluid

Fluid

Fluid

Fluid

Fluid

FluidGranular

Powder

FinePowder

Granular

Powder

Powder

Solid

Powder*

Powder**

AI

62% min

62% min

66% min

58% min

58-64%

47-52%

50-54%

50% min97% min

97% min

97% min

98% min

97% min

97% min

75-79%

N/A

N/A

AV

32 max

32 max

25 max

< 38

18-30

13-21

25 max

30 max36 max

36 max

36 max

36 max

28 max

36 max

36 max

N/A

N/A

Lecithin products are classified

using attribut es such as color,

viscosity, and the percentages

of certain types of

materials they contain.

The terms used when

specifying lecithins

are:

Acetone Insolubles (AI)

Expressed as a

percentage. This is

a measure of t he

surface-active p ortion

of a lecithin, comprised

mainly of phospholipids

and glycolipids.

Acid Value (AV)Expressed as meq KOH /kg.

This is a measure of total

acidity afforded by ionizable

groups of pho spholipids and free,

fatty acids added to some liquid

lecithins to stabilize viscosity.

ColorMeasured against the Gardner scale.

Most lecithin pr oducts range from

having a light honey (11 on the

scale) to dark amber (17 on th e

scale) color.

8

L E C I T H I N SClassifying

Color

17 max

14 max

17 max

12 max

12 max

14 max

14 max

N/Atan/yel

tan/yel

tan/yel

tan/yel

tan/yel

tan

14 max

tan

tan/yel

Moisture

1% max

1% max

.8% max

1.5% max

1.5% max

.8% max

.8% max

1% max1% max

1% max

1% max

1% max

1.2% max

1.5% max

1% max

N/A

N/A

HI

.1% max

.1% max

.1% max

.05% max

.05% max

.02% max

.01% max

.1% max.02% max

.02% max

.02% max

.01% max

N/A

.3% max

.1% max

N/A

N/A

Hexane Insolubles (HI)Expressed as a

percentage (usually

under 0.1% ).

Measures residual

nonfatty material,

composed mainly of

soybean meal fines.

Moisture (H 2O )Measured by the

Karl Fisher method,

a potentiometric titration

specific for water. Powder and

liquid lecithins typ ically contain

less than 1% water.

Viscosity

Reported in centipoise at 25oC/77oF,

after evaluation with a Brookfieldrotary viscometer, a widely-used

technique.

9

Viscosity

12,000 cP max

12,000 cP max

15,000 cP max

Heavy bodied fl uid

Heavy bodied fl uid

2,500 cP max

1,500 cP max

N/AN/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

N/A

8/3/2019 lecithin


ALC lecithins are all-natural,

soy-based and kosher for avariety o f food and

other app lications.

The association w ith

good health adds

value on product

labels… The word

“soy” usually

prefaces lecithin asan ingredient as a

convenience for

consumers and food

processors int erested

in source labeling

ingredients.

The chart at right shows

typical nutritional infor-

mation associated w ith

soy lecithin. C ontact us for

nutr itional profiles for individual

lecithin products.

Soy Lecithin

Nutri t ional Profi le

Nutritional Summary(per 100 grams product)

Calories

Calories From Fat

Total Fat (g.)

Saturat ed Fat (g .)

Approximate Fatty Acid Composition

(per 100 grams product)

Monounsaturated (oleic, 18:1) (g.)

Polyunsaturated (g.)

(linoleic, 18:2) (g.)

(linoleic, 18:3) (g.)

Saturated (g.)

(palmitic, 16:0) (g.)

(stearic, 18:0) (g.)

Primary Aceton e Insolubles(per 100 grams product)

Phosphatidylcholine (g.)

Phosphatidylethanolamine (g.)

Phosphatidylinositol (g.)

10

L E C I T H I N S Labeling

700 790

480 620

53 69

12 14

5 12

33 40

30 36

3 4

12 14

10 11

2 3

24 16

20 13

14 10

LiquidForm

Granular Form(without flow agent)

Labeling Terminology

As natural products, lecithins

are considered “G enerally

Recognized as Safe”

(GRAS) by the FD A,

under 21 CFR 184.1400

and specifications of

the Food Chemicals

Codex (FCC). The

FDA-preferred

designation is

“Soy Lecithin,”

although “Lecithin”

is often used.

Chemically m odified

lecithins sometimes

require special labeling.

When hydroxylated,they should be identified

as “Hydroxylated Soy

Lecithin” or “H ydroxylated

Lecithin.” When enzymatically

modified, the ph rase “Enzym atically

Modified Lecithin” should appear on labels.

11

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http://slidepdf.com/reader/full/lecithin- 7/8Use levels are usually 0.2% - 1.0% based on finished prod uct weight. If no specific

12

A d d sL u b r i c i

t y

C r u m b

S o f t e n

e r

D o u g

hC o n d

i t i o n e r

M i x i n g

/ B l e n d i n

g A

i d

O / W

E m u l s i f i

e r

W / O

E m u l s i f i

e r

R e l e a

s eA g e n t

V i s c o s i t y

M o d

i f i e r

W e t t i n g

A g e n

t

Product

• • •

• • •

• • •

•

•

• ••

•

•

• •

•

•

•

•

•

•

•

•

••

• • •

•

•

•

••

••

• • • •

• •

• • •• •

• ••

• • •

•

water-in-oil

HLBValue

oil-in-water

2.0 Alcolec ® XTRA-A

4.0 Alcolec ® S

4.0 Alcolec ® BS

4.0 Alcolec ® LV-30

4.0 Alcolec ® Lexin-K

5.6 Alcolec ® 439-C

7.0 Alcolec ® Granules,F-100, FF-100

7.0 Alcolec ® PG

8.0 Alcolec ® 40-P

9.0 Alcolec ® EM

9.0 Alcolec ® Z-3

10.0 Alcolec ® Z-7

12.0 Alcolec ®

Aquasperse A

N/A Alcolec ® HWS

N/A Alcolec ® 30-A

L E C I T H I N SSelecting

This chart can help you determine which ALC Alcolec® products

are best suited for your applications. More information follows in the

Solvent Solubility Index on the next page.

information is available, start with 0.5% of finished pro duct and adjust as necessary.

Chocolate, margarine

Baked goods, cheeseproducts, confections,dairy products, dietetic &instant foods, margarine &shortening, meats &poultry, processing &

coatingsCheese products, dairyproducts, instant foods

Oil-based aerosol spray releaseapplications, instantizing,griddle/skillet release

Chewing gum base

Cake mixes, cookies, low-fatcookies, crackers, pizza crust,

waffles/pancakes, cheesesauces, chewing gum, colors,frostings, granola bars, icecream, frozen desserts, cones,instantizing, meat sauces,gravies, canned meatproducts, milk powders,non-dairy creamers

Functional food applicationswhere a higher cholinecontent is desired

Baked goods, starch-basedsauces, puddings

Baked goods, instant foods,instantizing, milk powders

Salad dressing, release (waterbased), f lavors, colors, cocoa,cakes

Instantizing, flavors, beltrelease

Piecrusts, cakes, cake mixes,biscuits, cookies, sugar wafers,cones

Piecrusts, cakes, cake mixes,cookies, sugar wafers, cones

Oil soluble

Oil soluble

Oil soluble

Easily sprayable, lowviscosity, oil soluble

Low flavor

Water dispersible

Dry blendable, low flavor,oil soluble, water dispersible


Higher choline content,low flavor, water dispersible


Oil soluble, water dispersible

Oil soluble, water dispersible

Easily sprayable, lowviscosit y, water dispersible

For ease of incorporation

For ease of incorporation

Typi cal Uses

Food Indust rial

Inks, paint & coatings, textiles

Adhesives, absorbents,detergents, dust control, dyes,fertilizers, inks, masonry &asphalt, metal processing,paint & coatings, paper,pesticides, petroleum/oils,

polymers/rubber, textilesCosmetics & soaps,detergents, dyes, paper

Paints, coatings, textiles

Animal feeds, ceramic &glass, cosmetics & soaps,

dyes

Magnetic tape, cosmetics,soaps, skin care

Cosmetics & soaps, dyes,leather

Physical Properties

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8/3/2019 lecithin


14

Water D I D

Acetone I I IAcetonitrile I I I

Benzene S S S

Chlorodifluoromethane S S S

Chloroform S S S

Cyclohexanone S S S

Diethyl Ether S S S

Dimethyl Sulfoxide I I I

Dioxane I I I

Ethanol I I I

Ethyl Acetate I I I

Glycerine I I IHeptanol S S S

Hexane S S S

Iso-amyl Alcohol I I I

lsooctane S S S

Isopropyl Et her S S I

Kerosene S S S

Methanol I I I

M et hylene Chloride S S S

Methyl Ethyl Ketone I I I

M et hyl Isobut yl Ket one S S S

Mineral Spirits S S S

Pet roleum Ether S S S

Propylene Glycol I I I

Pyridine S S S

Tetrahydro-

furan S S S

Toluene

S S S

Solvent Solubility Index forAlcolec ® Lecithins

This chart gives general

information about t he

solubility of various

Alcolec® products in a

wide range of

solvents.• O il-free lecithin

includes Alcolec®

Granules/F-100/

FF-100 and PG.

• Fluid lecithin

includes Alcolec® S

and BS.

• H ydroxylated lecithin

includes Alcolec® Z-3

and Z-7.

D - Dispersible by

use of hot

water, slightly

alkalized

I - In soluble

S - Soluble at 10%

(w/w) at 25°C

Oil-Free Fluid Hydroxylated

L E C I T H I N SSelecting

continued

For additional general

information about

ALC and our pro ducts,

visit ou r website:

www.americanlecithin.com

H ave questions?

Contact us directly:

ince 1928, ALC

has been committed to

advancing natural soybean

l e c i t h i n t e c h n o l o g y a n d

providing the very best prod ucts

and services available.

Introd ucing the Alcolec® product line

early in its history, ALC set an industry

standard for quality and consistency.

A d v a n ce m en t s c o n t i n u e d t h r o u g h

performance chemistry — the mo dification

of lecithins’ basic pro perties t o create new

products that perform better in broader uses.

Adding lecithin fractionation technology in the

1980’s enabled ALC to offer the broadest, most

versatile product line on the market.

O ur long history and continuing commit-

m e n t t o h e l p y o u w i t h g en e r a l o r

s p e c i f i c a sp e ct s o f c o m me r ci al

appl ica t ions make us the idea l

p a r t n e r f o r a n y l e c i t h i n -

related project.

115 H urley Road, Unit 2BO xford, CT 06478

www.americanlecithin.com

Pho ne: (203) 262-7100Fax: (203) 262-7101

Toll-Free:1-800-364-4416

e-mail: [email protected]

S


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lecithin 資料

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