Lecithin Production and Utilization: B.F. SZUHAJ, Central Soya Company, Inc., PO Box 1400, Fort Wayne, IN 46802
Lecithin Production and Utilization: B.F. SZUHAJ, Central Soya Company, Inc., PO Box 1400, Fort Wayne, IN 46802
Lecithin Production and Utilization: B.F. SZUHAJ, Central Soya Company, Inc., PO Box 1400, Fort Wayne, IN 46802
AN INTRODUCTION TO LECITHIN i
_I
Commercial lecithin, because of its multifunctionality and
wide applicability sells for 2-10 times the price of soybean Centr,fugo
~::~,. 1 T0
oil. It has more functional value than tocopherols, sterols, A,, ~ I Storage
or fatty acids.
[lect°iTr"t~4~(~ Additives fo~ Ftuld~ty
and Concentration
Defin ition Control
Commercial soybean lecithin is a complex mixture of phos-
phatides, triglycerides, phytoglycolipids, phytosterols, toco-
pherols, 'and fatty acids. In this paper, the term "lecithin"
will be used to denote commercial soybean lecithin, rather
than chemical lecithin, phosphatidytchotine.
Dr, . c , , hln
To eackLnI ~ ~
Availability FIG. 1. Flow diagram of soy lecithin degummlng (2).
Crude soybean oil is the principal source of crude lecithin.
The potential volume based on total soybean production is As you can see from Figure 1, a very important part of
nearly 250,000,000 lb. About 2/3 of this is recovered for
the process is needed to maintain consistent quality and
commercial use. It is estimated that there are more than uniformity; this is the additive step. Fluidizing additives
75,000 metric tons of lecithin available worldwide. About such as soybean oil, fatty acids, or calcium chloride can be
45% of that a m o u n t is manufactured and used in the USA. added to "adjust" the viscosity and acetone insolubles. If
Sources this process is n o t carried out, the end product, on cooling,
will be a highly plastic solid. Plastic lecithin is usable and
As mentioned before, soybeans provide the major volume functional, but is not convenient for most end users because
of usable commercial lecithin. Lecithin may be obtained it requires heating and mixing to fluidize the crude lecithin.
from other plant seeds such as corn, cotton, peanuts, and The National Soybean Processors Association has pub-
sunflowers, but little or none is available for commercial lished, as shown in Table l, specifications for commercial
or industrial use (1). soybean lecithin in their Yearbook and Trading Rules. These
six grades are the most widely manufactured, but are only
Composition
about l / 6 t h of the products sold today. These six grades
Soybean lecithin contains phosphatides, phytoglycolipids, cover the basic fluid and plastic grades with standard color
trigtycerides, phytosterols, tocopherols and free fatty acids. ranges. The fluidity and color are adjusted before the hy-
Phosphatides are the major functional ingredient in soy- drated lecithin gums are dried. Note the uniform acetone
TABLE I
Soybean Lecithin Specifications (3)
Fluid
Fluid Fluid double-
natural bleached bleached
Grade: lecithin lecithin lecithin
Analysis
Acetone insoluble, min 62% 62%" 62%
Moisture, max a 1% 1% 1%
Benzene insoluble, max O.3% 0.3 % 0.3 %
Acid value, max 32 32 32
Color, Gardner, maxb t0 7 4
Viscosity, poise, @ 77 F, max c 150 150 150
Plastic
Plastic Plastic double-
natural bleached bleached
Grade : lecithin lecithin lecithin
Analysis
Acetone insoluble, min 65% 65% 65%
Moisture, max a 1% 1% 1%
Benzene insoluble, max 0.3% 0.3% 0.3%
Acid value, max 30 30 30
Color, Gardner, maxb 10 7 4
Penetration, max d 22 mm 22 rnm 22 mm
cosity lecithin products. The AI can go from percentage in hours, dilute hydrogen peroxide is added to stabilize the
the mid 70s to the low 60s. This results in lecithin products wet gums from bacterial spoilage. The type of bacterial
that are harder to adjust for AI and acid value. The oxidative growth reflects the environment of the processing plant.
stability of the oil and lecithin from frost-damaged beans is Coliforms must be eliminated by using good manufacturing
also reduced. practice.
Bean Storage Bleaching/Color Control
Soybeans, like all other seeds, are living systems. Bean com- Better processing controls and bean storage and handling
position does change with age and storage condition. With have reduced the degree of bleaching required to control
the change or trend from in-plant silo storage to on-the-farm lecithin color.
storage, beans can be 1-2 years old before processing. The Hydrogen peroxide (3%) is used up to 1.5% to obtain a
extended storage situation can change the AI content of the single bleached Gardner color of 14 minus. Benzoyl perox-
oil. Old beans tend to have higher phosphatidic acid and ide up to 1.5% can be used to obtain a double bleached
free fatty acid levels. These changes reduce viscosity and color of 12 minus. Each peroxide affects a different color
acetone solubles. body system. Care must be observed in dose levels as the
Frost-damaged beans have higher chlorophyll content hydrogen peroxide reduces the brown pigments and benzoyl
and lower phosphatide content, whereas older beans have peroxide reduces the red pigments. In early beans, the green
lower phosphatide, but higher phosphatidic acid and free from chlorophyll can be unmasked by the benzoyl peroxide
fatty acid levels. reducing the red pigments.
Silo-stored beans tend to be the best beans, if properly In bleached products, the elevated peroxide value indi-
rotated and kept at low moisture. Beans stored in bean cates free peroxide. It should be noted that complete elimi-
bowls or outside storage usually end up with heat damage nation of all peroxide at elevated temperatures (70 C) will
from spontaneous heating in piles, while water leakage cause the lecithin to darken rapidly.
causes spoilage or fermentation. Hot spots can develop that
burn the beans. Burnt or sour odors are transferred to the Drying Lecithin
lecithin gums. This situation has little measurable effect on Batch drying was the most widely used method of drying
oil content, but it does affect lecithin yields. lecithin. Because of the time lag needed to collect the gums,
Split beans have an adverse effect on both lecithin and this system was the most logical approach. Lecithin is diffi-
oil quality. Once the hull is broken, exposure to light and cult to vacuum dry because the foaming must be controlled.
heat will induce oxidation and decomposition of lecithin. This required careful monitoring of vacuum levels and long
Splits must be carefully added to the extractor to reduce drying time: 3-4 hr.
further changes. Film drying has been more successful in measuring the
drying rate and reducing the time and temperature expo-
Extraction of Crude Oil
sure. A cooling loop is essential to prevent darkening. Also,
Modern extraction techniques are well documented for soy- film drying is more effective in removing residual acetic
beans. Countercurrent solvent extraction can result in poor acid in modified products.
lecithin quality if the desolventizing temperature is too high
and the oil is not properly cooled after the desolventizing Storage and Handling
process. Moderate temperatures and short exposure time Once the lecithin product has been dried it must be stored
are required. in bulk or suitable sized containers such as 55 gallon drums.
Expeller oils tend to yield inferior lecithin. Low press Bulk storage can be heated or ambient. If heated, the tem-
temperatures are hard to maintain. This results in scorched perature must be controlled at ca. 48 C. Long times at ele-
lecithin and dark colors that are not bleachable. vated temperature will cause darkening. Drum storage and
Crude Oil Storage handling of lecithin products is most convenient. Shelf life
of most lecithin products at 21 C is more than one year.
The best way to store extracted soybean oil is in the crude However, physical stability can be affected by reduced tem-
state. The lecithin and tocopherols help maintain its oxida- peratures around 0 C. Freezing or lecithin can lead to a
tive stability. However, the lecithin quality can be affected separation of the oil phase. Simple remixing in the drum is
if the crude oil storage tanks are overheated and the bottoms usually adequate to redisperse the phosphatides. The steel
allowed to sour. Temperatures of 43-48 C, or even ambient drum can be heated easily with a Band heater or steam coil
are ideal for both the oil and lecithin. The longer the storage, to decrease the viscosity for easier pumping.
the lower the oil temperature should be maintained. Agita-
tion without aeration is the best way to eliminate lecithin UTILIZATION OF LECITHIN
settling. Simply turning the bottom is helpful.
Commercial lecithin is used for its multifunctional proper-
Degumming Conditions ties which are: emulsifying; antispatter; instantizing/wetting/
The oil refinery process dictates the type of degumming dispersing; release/parting agent; viscosity modifying; and,
required. Steam or water degumming is ideal for a good diet supplementing.
high quality lecithin: 1-3% is optimum. Most additives used In the USA, lecithin is GRAS approved ;kosher approved,
to aid degumming are usually deleterious to the lecithin, and meets standards of the Food Chemicals Codex.
except for acetic anhydride. Acetic anhydride will react The above facts make lecithin products ideally suited for
with the lecithin gums to form some acylated phosphatidyl- food applications. Being a natural product also gives lecithin
ethanolamine. Other additives such as phosphoric acid tend an added advantage in today's markets demanding "non-
to burn the lecithin on drying. Oxalic acid renders the leci- chemical" additives. The consumer is very familiar with the
thin toxic. Inorganic salts affect the physical and functional word lecithin and rates it highly acceptable.
properties. Lecithin is used as an ingredient in margarine, confec-
tions and snack foods, instant foods, commercial bakery
Wet Gum Storage products, cheese products, meat and poultry processing,
Since the gum lecithins are usually collected over several dairy and imitation dairy products, and dietary supplements.
It is also used as a packaging aid; and directly on proces- tions. Lecithin is consumed as a whole food in liquid, cap-
sing equipment as a lubricant. sule, or granular form. The early 1950 interest in lecithin
was as a cholesterol-lowering agent. No conclusive evidence
Functions of Lecithin in Food Systems has been found. Today's interest in lecithin is in the area of
-- In margarine - lecithin is used for antispatter. aging and memory.
- In chocolates, caramels, and coatings - lecithin con- Research work at the Massachusetts Institute of Tech-
trois viscosity, reduces sticking, and controls crystal- nology has shown that lecithin is effective in reducing the
lization. symptoms of specific neurological disorders. The findings
- In instant foods such as cocoa powders, breakfast have led medical researchers into exploring the effects of
drinks, coffee whiteners, milk replacers, puddings, lecithin and memory. Their findings over the next decade
and toppings + lecithin functions as both an emulsi- will prove most interesting.
fier and wetting agent.
Non-Food Utilization -- Industrial Applications
- In bakery products such as breads, rolls, doughnuts,
cakes, cookies, pastries, and pies - lecithin acts as - In cosmetics - as emulsifier and emollient in hair and
an emulsifier, wetting, and release agent. make-up preparations, creams, and oils.
-- In natural and imitation cheeses - lecithin is an - In pharmaceuticals - as dietary supplements, emulsi-
effective emulsifier and slice parting agent. fying agent for injectables, and dispersant for vitamins.
- In meat and poultry glazes, pet foods, and bacon - - In coatings and paints - as a pigment dispersant.
lecithin is a good browning agent, emulsifier, phos- - In plastics and rubber molding - as both a pigment
phate dispersant, and dietary supplement. dispersant and mold release agent.
- In dairy and imitation dairy products - lecithin is In the paper and ink industry - as wetting agent and
-
- In spreads and salad products - lecithin acts as an cutting processes, and metal rolling.
emulsifier and controls crystallization. -- In animal feeds - as both a functional and nutritional
- As a packaging aid - lecithin is used as a sealant and ingredient, as fat emulsifier and wetting aid in calf
releast agent. milk replacers, and in pet foods to replace eggs and
-- On processing equipment such as frying surfaces, provide shininess to the fur.
extruders, conveyers, broilers, dryers, and blenders
- lecithin is an effective lubricant and internal or
external releasing agent.
Most use levels for the above applications vary between 0.1 REFERENCES
and 2.0%, depending on the m e t h o d of application or incor-
1. Anon., JAOCS 58:779A (1981).
poration. 2. Brian, R., Ibid. 53:27 (1976).
No discussion on food applications for lecithin would be 3. National Soybean Processors Association, Yearbook and Trading
complete without mentioning its dietary and health implica- Rules, 1981-82.