Plant-Based Lecithin vs Traditional Animal-Derived Lecithin in Food and Dietary Supplements2/23/2023
As a natural emulsifier, lecithin is often added to food and dietary supplement products to improve their texture, appearance, and shelf life. In addition to its emulsifying properties, lecithin also has several other benefits, such as its ability to act as a lubricant, antioxidant, and source of essential nutrients. However, with more and more consumers becoming conscious of their dietary choices, plant-based lecithin has rapidly gained popularity as a healthier and sustainable alternative to traditional animal-derived lecithin. While animal-derived lecithin has been a common ingredient in food and supplement products for decades, it has been associated with several health and ethical concerns. This has led to a growing demand for plant-based lecithin. Not to mention, it has a better nutritional profile and is a more sustainable option. And in recent years, plant-based lecithin has become a popular ingredient in dietary supplements as well. Plant-based lecithin offers several advantages over traditional animal-derived lecithin. First, it is free from common allergens, making it a safer and healthier option for people with food sensitivities. Second, it is a sustainable alternative. Last, it has a better nutritional profile, as it is a rich source of essential fatty acids, choline, and other nutrients and minerals. As the demand for plant-based and vegan products continues to rise, food and supplement manufacturers are constantly turning to plant-based lecithin. This shift is not only beneficial for consumers' health and the environment, but also for the animals as they are spared from industrial farming practices. Animal-Derived Lecithin While plant-based lecithin offers numerous benefits over animal-derived lecithin, it's important to understand the process and potential risks associated with the latter. Obtaining Lecithin from Animal Sources Animal-derived lecithin is typically obtained from egg yolks, milk, and animal brain tissue. In the case of egg yolks, the yolks are first separated from the egg whites and washed to remove any residual albumin. They are then mixed with a solvent, such as hexane or ethanol, to extract the lecithin. The mixture is then centrifuged to remove any solid particles and the solvent is evaporated to obtain a crude lecithin extract, which is then further purified using various methods such as filtration, chromatography, or crystallization. This process results in a highly refined and concentrated form of lecithin. To extract lecithin from milk several processes can be used like centrifugation, ultrafiltration, and acid precipitation. The latter is the most common and requires the milk to be acidified with an acid, such as hydrochloric acid, to cause the casein proteins to coagulate and form a curd. The curd is then removed and the liquid whey is mixed with a solvent, such as ethanol or acetone, to extract the lecithin. The solvent is then evaporated to obtain a crude lecithin extract that has to be further purified. The animal brain tissue lecithin is extracted by grinding the tissue and then mixing it with a solvent, such as hexane or chloroform, to extract the lecithin. The mixture is then centrifuged to remove any solid particles. Similar to the acid precipitation process involved in the extraction of milk lecithin, the animal brain tissue lecithin must also go through the solvent evaporation process to acquire a crude lecithin extract. Potential Health Risks Associated with Animal-Derived Lecithin One of the significant health risks associated with animal-derived lecithin is its potential to cause allergic reactions. Lecithin derived from egg yolks, in particular, can cause severe allergic reactions in people with egg allergies. Unfortunately, it’s also the most used animal-derived lecithin in the market. In addition, animal-derived lecithin can also pose a risk of foodborne illness, especially if the lecithin is not properly processed or stored. That’s why it’s recommended to only buy lecithin from certified suppliers with warehousing facilities that meet international quality standards. Ethical and Environmental Concerns Associated with Animal-Derived Lecithin The production of animal-derived lecithin has also raised ethical and environmental concerns. One of the initial steps in the production process of egg-derived lecithin, for example, requires industrial farming practices that lead to environmental degradation, display animal cruelty, and involve the use of antibiotics for rapid hormonal growth. Overall, while animal-derived lecithin has been widely used in the food and supplement industries for decades, the process of obtaining it and the potential health, ethical, and environmental concerns associated with it have led to the development and growing use of plant-based lecithin. Plant-Based Lecithin
Since plant-based lecithin offers a more sustainable, allergen-free, and nutritionally superior option for manufacturers and consumers alike, it has become an increasingly popular alternative to animal-derived lecithin due to its many benefits. Obtaining Lecithin from Plant Sources The most common plant sources of lecithin are soybeans and sunflowers. Soybeans are first cleaned and dehulled before undergoing a process called oil extraction after which crude soybean oil is acquired. The crude soybean oil is then mixed with water and centrifuged to separate lecithin from the oil. it is then purified resulting in a highly concentrated and versatile ingredient. Sunflower lecithin is extracted using a similar process with one exception. Instead of being dehulled, the seeds are pressed to obtain the oil. The latter processes remain unchanged. Benefits of Plant-Based Lecithin The primary advantage of using plant-based lecithin is the fact that it is sustainable. Since it is extracted from plants, no animal welfare concerns are involved. In addition, sunflower lecithin is free of allergens that egg and dairy lecithin might contain. That’s why it has become an excellent choice to cater to consumers with food allergies. Furthermore, plant-based lecithin offers numerous health benefits, including the ability to improve brain function, lower cholesterol levels, and the promotion of healthy liver function. Examples of Products that Use Plant-Based Lecithin The versatility of plant-based lecithin has popularised it as a widely used ingredient in a range of food and supplement products. Some examples of products that use plant-based lecithin include:
Nutritional Value and Properties Both plant-based and animal-derived lecithin are rich in phospholipids, which are essential building blocks for cell membranes. Nonetheless, plant-based lecithin is often considered a healthier option due to its lower cholesterol content. As animal-derived lecithin is typically extracted from egg yolks or animal fats, their cholesterol contents are higher. While both types of lecithin contain phospholipids, plant-based lecithin is a rich source of essential fatty acids, such as linoleic acid, and choline, an important nutrient for brain function and overall health, making it a more beneficial ingredient for food and supplement products. Additionally, plant-based lecithin is often free from common allergens like egg, milk, and soy, making it a safer choice for those with food allergies. Cost and Availability Plant-based lecithin is comparatively less expensive due to the lower cost of raw materials and simpler extraction processes. It is also easy to procure as it is widely available in many countries across the globe. Animal-derived lecithin, on the other hand, may be subject to import restrictions and supply chain disruptions. Sustainability As mentioned in the previous section, traditional animal-derived lecithin requires large amounts of resources and energy to produce and leave a significantly negative impact on the environment. Whereas, plant-based lecithin is typically derived from sustainable plant sources, such as sunflowers or soybeans, using methods that are more environmentally friendly. ConclusionLecithin is an essential ingredient in many food and dietary supplement products. While traditionally sourced from animal products, plant-based lecithin has emerged as a healthier and more sustainable alternative in recent years. In summary, the choice between plant-based and animal-derived lecithin ultimately depends on the specific needs of the manufacturer or consumer. While plant-based lecithin offers many benefits, animal-derived lecithin may still have advantages in certain applications. Regardless, as consumers become more conscious of their health and the environment, it's likely that the demand for plant-based lecithin will continue to grow in the years to come. If you're looking for a reliable supplier of high-quality plant-based lecithin, look no further than LECITEIN. We offer a range of premium plant-based lecithin products sourced from non-GMO soybeans and sunflowers. Our lecithin is carefully extracted to preserve its natural nutritional properties, and we are committed to sustainable and ethical sourcing practices. Contact us today to learn more about our products and how they can benefit your food and dietary supplement formulations. Like most food products, the emulsification process is also a crucial part of ice cream and gelato making. An emulsifier is added to help control the fat content in the frozen delight to make give its texture a smooth surface and a creamy body. Until recently, gums from different sources were used for this purpose.
Now that people demand natural and healthy ingredients in their edibles, soy lecithin, an F&B sector favourite, has become the go-to option for ice cream manufacturers. But before we get into more details about soy lecithin and ice cream, let’s first understand why emulsification is necessary for Ice cream. Why Emulsification is Necessary for Ice Cream? Emulsification is a necessary process as it allows the complete mixing of immiscible ingredients like fat and water in milk. For instance, the fat content in milk can form a layer on its surface if the milk does not go through the homogenization process. On the other hand, the milk that has been homogenised becomes more stable as the emulsification breaks down the fat globules present in it into smaller molecules. A similar process is required for ice cream manufacturing so the fat crystals and water can be dispersed without the two separating. This magic happens through emulsification. In ice cream, fat is dispersed in the form of small spherical globules, ice, sugar, and air bubbles. But similar to milk, the fat in ice cream also drifts apart as the oil droplets interact with one another. This process is called coalescence. The emulsification in ice cream helps maintains the smoothness of its texture and fat dispersion. It keeps the immiscible parts like oil and water together thanks to the amphiphilic nature o the emulsifiers. And, as always, a smooth texture and blending of oil and water aren’t the only benefits ice cream emulsification offers. The Benefits of Emulsification in Ice Cream The following are some lesser-known benefits of ice cream emulsification:
Can Soy Lecithin be Used for Ice Cream Emulsification? Now, let’s get back to our original question, can soy lecithin be used for ice cream emulsification? Well, apart from guar gum and cellulose gum, egg yolks were often used as emulsifiers. But they are not cost-effective and create a lot of food wastage along the process line. That led to manufacturers seeking an alternative option, i.e., soy lecithin. Soy lecithin contains a class of compounds called phospholipids. The name "lecithin" refers to a class of molecules composed of choline, long chains of fatty acids joined to molecules of glycerol, and phosphate groups. The chemical structure of soy lecithin functions similarly to any stabilizer used to minimise the formation of water crystals in ice creams. In order to prevent the fat globules from clumping together, lecithin attaches in between them. As a result, the air bubbles in the mixture are caught by this partially coalesced fat. The augmentation of partial coalescence of fat globules during the whipping and freezing stages causes these favorable effects. The addition of soy lecithin in ice cream gives a smoother finish with a drier body and texture. It also helps ice cream resist, or rather delay, quick melting while being consumed and shrinking when being stored. The colourful creamy frozen grub gains firmness and texture from soy lecithin, enabling it to maintain its form. Final Thoughts Without stabilizers, ice cream production is possible as long as water and fat are appropriately controlled. However, emulsifiers, like soy lecithin, help control fat contents in ice cream, enhancing its smoothness, creaminess, and susceptibility to heat, ultimately improving its shelf life. All of its capabilities make soy lecithin the best emulsifier for ice creams. Its numerous benefits, unnoticeable taste, and affordable price compared to alternate options make it only more attractive. Not to mention, it suffices the consumers’ demand for a natural preservative. To know more about soy lecithin, or to procure it for your ice cream manufacturing business, connect with LECITEIN Limited. |
AuthorRaj Murad - Director at Lecitein Limited, a company focused on supplying lecithin in all forms and variations across the globe. Archives
April 2023
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