With its wide range of benefits that cater to both sustainability and health, plant-based lecithin has emerged as a versatile and functional ingredient in the food and beverage industry. Derived from renewable plant sources such as soybeans, sunflower seeds, or rapeseed, plant-based lecithin is a natural emulsifier, stabilizer, anti-sticking agent, and antioxidant. Its qualities and capabilities make it an ideal ingredient for creating a variety of food and beverage products. In this article, we delve into the diverse applications of plant-based lecithin in the food and beverage industry, highlighting its role in enhancing product quality, extending shelf life, and promoting sustainability. Emulsifying PropertiesOne of the primary functions of plant-based lecithin is its ability to act as an emulsifier. Emulsifiers are substances that help to stabilize mixtures of oil and water, preventing them from separating. This property is particularly crucial in food products that contain both oil and water phases, such as salad dressings, mayonnaise, sauces, and baked goods. By incorporating plant-based lecithin, manufacturers can ensure that their products maintain a consistent and appealing texture, preventing oil and water separation that could affect product quality and consumer perception. Maintaining Structure and ConsistencyBeyond its emulsifying properties, plant-based lecithin also serves as a stabilizer in various food and beverage products. Stabilizers help to maintain the desired structure and consistency of products, preventing unwanted changes in texture or form. In ice cream, whipped cream, and dairy products, plant-based lecithin acts as a stabilizer, preventing ice crystals from forming, maintaining the desired airy texture of whipped cream, and ensuring the smooth and consistent consistency of dairy products. Anti-Sticking AgentAnother crucial role of plant-based lecithin in food and beverage manufacturing is as an anti-sticking agent, preventing food from adhering to surfaces and ensuring smooth processing and product release. Its hydrophilic and lipophilic properties allow it to form a thin barrier between food and contact surfaces, reducing friction and enabling easy removal of products from moulds, pans, and equipment. This anti-sticking functionality is particularly valuable in the production of baked goods, candies, and confections, ensuring that products retain their desired shape and texture. Preserving Freshness and Extending Shelf LifePlant-based lecithin possesses antioxidant properties that contribute to the preservation of freshness and extension of shelf life in food and beverage products. Antioxidants help to protect food ingredients from oxidation, a process that can lead to spoilage and degradation of product quality. By incorporating plant-based lecithin, manufacturers can reduce the risk of spoilage, extend the shelf life of their products, and minimize food waste. A Versatile Ingredient for a Variety of ProductsThe versatility of plant-based lecithin extends beyond its fundamental functions as an emulsifier, stabilizer, and antioxidant. It also finds applications in various other food and beverage products, each offering unique benefits. For instance, in chocolate coatings, plant-based lecithin improves the flow and adherence of the coating, resulting in a smoother and more evenly coated product. It helps prevent sugar crystallization in confectionery products, ensuring a smoother and more consistent texture. What Makes Plant-Based Lecithin A Sustainable Choice for the Food and Beverage IndustryThe growing demand for sustainable and environmentally friendly practices in the food and beverage industry has made plant-based lecithin an increasingly attractive choice for manufacturers. Unlike animal-derived lecithin, which relies on finite animal resources, plant-based lecithin is derived from renewable plant sources, ensuring long-term availability and reducing the environmental impact of food production. Additionally, plant-based lecithin production requires less land, water, and energy compared to its animal-derived counterpart. This fact further contributes to a more sustainable food and beverage supply chain. ConclusionPlant-based lecithin has emerged as a transformative ingredient in the food and beverage industry, offering a synergy of sustainability, health, and functionality. Its emulsifying, stabilizing, anti-sticking, and antioxidant properties make it an essential ingredient for creating a wide range of high-quality food and beverage products.
As consumers continue to demand sustainable and healthy products, plant-based lecithin is poised to play an increasingly pivotal role in shaping the future of the food and beverage industry. LECITEIN, a popular provider of sunflower lecithin in Europe, is committed to partnering with manufacturers in incorporating the versatile plant-based into their products, ensuring the creation of sustainable, healthy, and delicious food and beverage offerings. To learn more about plant-based lecithin or to check out the complete catalogue of LECITEIN’s offerings visit www.lecitein.com
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In the food and beverage industry, the sourcing of ingredients for manufacturing has transcended beyond mere procurement. Ethical considerations now play a pivotal role in shaping industry decisions, and plant-based lecithin stands at the forefront of this transformation.
As discerning manufacturers in the sector, delve into the heart of your supply chains to understand the importance of partnering with a plant-based lecithin supplier that upholds strong ethical values. This article explores the profound impact of ethical sourcing practices and the transformative journey of plant-based lecithin. The Rise of Ethical Sourcing The dawn of ethical consumerism has ignited a profound shift in the f&b industry. More than ever, customers demand transparency, accountability, and responsible sourcing practices from manufacturers. Ethical sourcing goes into ingredient origins, labour conditions, environmental impact, and community empowerment. In such a competitive landscape, a conscious choice in selecting a plant-based lecithin supplier can set a positive tone for the entire supply chain. A Catalyst for Change Plant-based lecithin has emerged as the most popular ethical ingredient for the industry. Unlike its animal-derived counterpart, plant-based lecithin embodies sustainability, traceability, and a reduced environmental footprint. From the fertile fields where these plants grow to the extraction processes that yield this emulsifier, the ethical journey of plant-based lecithin aligns seamlessly with the values of today's conscious consumers. The LECITEIN Difference: A Commitment to Ethical Excellence As an emerging supplier of plant-based lecithin, LECITEIN is a shining example of ethical sourcing in action. Their dedication to upholding strong values is not just a tagline; it's ingrained in their DNA. With a global network of farmers and producers who share the same commitment, they ensure that every step of their lecithin's journey is marked by integrity and responsibility. Sustainability at Heart LECITEIN’s pledge to sustainability is unwavering. They only source from eco-friendly farms that adhere to environmentally conscious extraction methods to minimize their carbon footprint and promote biodiversity. This ensures that the planet benefits from their practices. Transparency and Traceability Ethical sourcing demands transparency. LECITEIN provides a window into their supply chain, allowing manufacturers to trace the journey of their plant-based lecithin from field to formulation. Know where your ingredients come from and how they reach your products. Fair Trade Practices The faces behind ingredients matter. LECITEIN is committed to fair labour practices and ensures that those involved in the production of plant-based lecithin are treated equitably and ethically. Why Ethical Sourcing Matters for Food and Beverage Manufacturers The impact of ethical sourcing extends far beyond societal and environmental benefits and translates directly to your brand's reputation and success. By aligning your business with ethical suppliers like LECITEIN, you not only meet the evolving demands of conscious consumers but also position your products as beacons of integrity. Ethical sourcing practices enhance your brand's credibility, foster long-term customer loyalty, and distinguish your offerings in a competitive market. Ethical Excellence is the Future The food and beverage manufacturing landscape is ever-evolving. The choices manufacturers make today ripple into their future. Their decision to embrace ethical sourcing practices by partnering with a plant-based lecithin supplier like LECITEIN results in more than a transaction. It transforms into a testament to your commitment to a sustainable, responsible, and prosperous tomorrow. Conclusion Ethical sourcing isn't just a buzzword. It is a movement that is redefining the food and beverage industry. As professionals entrusted with shaping the taste, quality, and ethics of products, the decision to choose an ethical partner is a profound one. Plant-based lecithin, exemplified by LECITEIN's unwavering commitment to ethical excellence, isn't just an ingredient, it is a catalyst for change. By intertwining ethics with innovation, manufacturers and suppliers should collectively usher into an era where conscious choices lead to a brighter future for all. LECITEIN invites you to be a part of this transformative journey. Together, let's craft a legacy of ethical sourcing, sustainability, and shared success, one plant-based lecithin molecule at a time. Plant-based lecithin is a versatile and valuable ingredient in the food and beverage industry. Its unique properties make it a popular choice for a wide range of innovative food formulations. It is a type of phospholipid that is extracted from soybeans, sunflowers, and other plants. It is commonly used as an emulsifier, a stabiliser, and a surfactant in food products.
The versatility of plant-based lecithin is demonstrated by its various uses in food and beverage products, including bakery goods, dairy alternatives, and meat substitutes. As more consumers become interested in plant-based diets and healthier food options, the demand for plant-based lecithin is continually expected to grow. Want to explore ways plant-based lecithin can be used to create innovative food products and learn about its advantages? Keep reading till the end. Applications of Plant-Based Lecithin in Food Formulation To understand the versatility of plant-based lecithin, let’s shed some light on the innovative ways it’s included as an ingredient in various food product formulations: Bakery Goods In the baked goods category or the grain-based food industry, plant-based lecithin is commonly used as an emulsifier, which helps blend water and oil-based ingredients together. This makes it a popular choice for bakery items such as bread, cakes, and pastries. Additionally, plant-based lecithin can also be used to improve texture and shelf life and create a more consistent product. Dairy Alternatives As more consumers are turning to plant-based diets, the demand for dairy alternatives is increasing. Plant-based lecithin is considered the main ingredient in dairy alternatives such as soy milk, almond milk, and coconut milk. It helps stabilize the product, prevent separation, and create a creamy texture. Meat Substitutes Plant-based lecithin is also used in the production of meat substitutes like veggie burgers, sausages, and deli slices. Its main purpose in such products is to improve the texture and mouthfeel, making them more similar to real meat. Emulsification and stabilisation are the ingredient’s secondary purposes in meat analogue formulations. Chocolate and Confectionery In the chocolate and confectionery industry, plant-based lecithin is used as an emulsifier to blend together cocoa butter and other ingredients. It also helps improve the texture, create a smooth mouthfeel, and prevent blooming of the chocolate. Advantages of Using Plant-Based Lecithin in Food Formulation Plant-based lecithin is a versatile and functional ingredient that provides numerous advantages to food and beverage manufacturers. Here are some of them: Clean Label and Natural Positioning Consumers are becoming increasingly concerned about the ingredients in the packaged food they consume. And seek clean label and natural products. Plant-based lecithin is an excellent choice for clean label and natural positioning because it is derived from natural plant sources and has a simple ingredient declaration. Improved Functionality and Performance Lecithin is known to improve the functionality and performance of food products. For example, it can act as an emulsifier, improving the stability of oil-in-water emulsions in salad dressings and mayonnaise. It can also improve the texture, flavour, and mouthfeel of baked goods and confectionery. Enhanced Nutritional Profile Plant-based lecithin is a rich source of essential fatty acids and choline. As we know, fatty acids are important for maintaining a healthy brain, heart, and skin, while choline is essential for liver function, brain development, and muscle movement. By adding plant-based lecithin, food product manufacturers can enhance the nutritional profile of their products and meet consumer demand for healthier options. Sustainability and Ethical Considerations Comparatively, plant-based lecithin is a sustainable and ethical ingredient choice. It’s extracted from non-GMO, renewable plant sources, that are typically grown using sustainable agricultural practices. Furthermore, plant-based lecithin is vegan-friendly, making it suitable for a wide range of consumers with different dietary preferences. Innovations in Plant-Based Lecithin Applications As plant-based ingredients continue to gain popularity in the food industry, there has been an increased focus on developing innovative food products that meet consumer demands for health, sustainability, and ethical considerations. Plant-based lecithin has become a valuable ingredient in these developments, and its versatility has led to many exciting and innovative applications. One example of innovation in its applications is its use in emulsification. Emulsification is the process of combining two immiscible liquids, such as oil and water, into a stable mixture. Plant-based lecithin is an excellent emulsifier, and its use can result in a smoother texture, improved mouthfeel, and enhanced flavour release in a wide range of products. Another innovative use of plant-based lecithin is in the production of vegan meat substitutes. For these products, lecithin is used to improve the binding properties of the final product, resulting in a meat-like texture that is more appealing to consumers. It also adds to the nutritional profile of meat analogues, making them more comparable to the real thing. It’s also the ingredient that made possible the production of innovative dairy alternatives, such as plant-based yoghurts and cheeses. In these products, lecithin acts as a thickener and emulsifier that gives these dairy alternatives their creamy texture while enhancing the flavour of the final product. Conclusion To wrap it up, plant-based lecithin is a versatile and valuable ingredient in innovative food product formulation. Its clean label and natural positioning, improved functionality and performance, enhanced nutritional profile, and sustainability and ethical considerations make it an ideal choice for manufacturers looking to meet consumer demand for healthier and more environmentally friendly food options. When choosing a plant-based lecithin supplier, it's important to consider factors such as quality, reliability, and experience. Working with a trusted supplier like LECITEIN can ensure that you receive high-quality lecithin that meets your specific needs and requirements. At LECITEIN, we are committed to providing our customers with the best quality plant-based lecithin on the market. With over a decade of experience in the industry, we have the expertise and resources to help you find the perfect solution for your food product formulation needs. Contact us today to learn more about our products and services and how we can help you take your innovative food products to the next level. 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. Eggs are an essential part of the baking process thanks to their emulsifying, thickening, and aerating properties. But many purist vegans avoid eating eggs as they have a strict preference for only plant-based ingredients. While it may have been impossible to produce baked goodies without adding eggs a few decades ago, with plant-based lecithin it isn’t that far-fetched anymore.
The phospholipid is naturally present in egg yolk and works as an emulsifier when whisked with the ingredients of baking batter. For vegan-friendly baked edibles, the same amount of phospholipids is added to the uncooked batter through plant-based lecithin. The question, however, that raises is, does it deliver the exact same quality pastry that is baked with eggs? Let’s find out by individually looking at the two forms of emulsifiers: Adding Eggs to Baking Recipes Eggs offer a level of versatility as an ingredient that not many natural products can match. They are not only rich in protein but also aid in colouring, seasoning, binding, foaming, tenderizing, emulsifying, and enhancing the nutritional value of baked goods. Though, the main purpose of including them remains binding dry and wet ingredients together to form a stable and well-structured dough or batter. In one word; emulsification. The yolk, the yellow centre of an egg is its most caloric-dense part. It’s rich in lipids and imparts thickening, moisturizing and emulsifying properties due to the presence of lecithin. It also acts as a leavening agent that entraps air during whisking and causes expansion of these pockets during baking. As a result, the trapped air pockets cause the goods to puff and rise, giving the edible a fluffier and lighter-textured bake. However, not all is good and dandy with using eggs for emulsification. They are counted among the top 8 edible allergens in the world. Since they have a heavy presence of proteins that are not recognized by the immune system when consumed, directly or otherwise, the cells inside the human body release a compound called histamine that causes a person to suffer an allergic reaction. That’s one of the reasons globally recognised food authorities mandate that F&B manufacturers mention on the product label the inclusion of eggs as an ingredient. Apart from being an allergen, eggs are also not vegan-friendly, as already mentioned. What hasn’t been mentioned is the fact that vegan-friendly products have gained a huge market portion in recent years. And, introducing a product that doesn’t cater to both markets can lower potential profits for baked goods manufacturers. This problem has been resolved by the manufacturers of baked goodies by switching from eggs to plant-based lecithin for emulsification in their recipes. Adding Plant-Based Lecithin to Baking Recipes We have probably said millions of times already, and those who operate in the F&B sector already know this too, lecithin is one of the most used commercial ingredients in the food industry. Mostly imparted as an emulsifier it’s an effective component in large-scale baking as well since it’s cheaper than eggs and does the same job. And, just like eggs, lecithin is also quite versatile in terms of functionality. Lecithin can not only do everything that eggs do but also gives the final product a longer shelf life. Many of the popular baked items in convenience stores have lecithin in them. It makes your favourite pastries moister and less greasy by enhancing moisture retention and reducing fat take-up by more than 20%. It helps wafer sheets release from the baking iron, minimising the wastage left behind. It lessens brittleness and enhances the texture of brown external surfaces. But, like eggs, even plant-based lecithin isn’t free from its flaws. Using soy lecithin as an additive in baked yummies brings forth similar allergen issues as using eggs. Soy lecithin contains a minuscule amount of protein that is known to cause allergic reactions in some consumers. This issue is mostly mitigated by opting for sunflower lecithin as it’s completely free of allergens and is obtained by a simple cold pressing method that doesn’t require using harsh chemicals. Plant-Based Lecithin vs Eggs for Baking In recent years, the demand for plant-based products has increased dramatically across a wide range of industrial sectors including food and beverage. This brings us back to the question, does using plant-based lecithin deliver the same quality goodies that are baked with eggs? The simple and short answer is, yes. It’s nearly impossible to tell any difference between the two products in taste or appearance regardless of whether they contain eggs or plant-based lecithin. Even a general observation of the benefits and cons of using eggs and plant-based lecithin shows that the latter is a far better option than the prior for the food manufacturing sector. In conclusion, plant-based lecithin, such as soy lecithin, can be a great alternative to eggs in baking as it provides a vegan option, improves the texture and stability of baked goods, and makes them healthier. It also adds to the shelf life of the products. However, it is important to note that using soy lecithin may be a cause of concern among consumers that can be readily replaced with sunflower lecithin, and the amount of lecithin needed may vary depending on the recipe. Ultimately, the choice between plant-based lecithin and eggs will depend on consumer preference, dietary restrictions, and the specific recipe being used. With people’s priorities changing about what they consume, vegan-friendly diets are becoming a norm. It’s also one of the most promising food trends to occur in recent decades. The change has even been noticed by food industries as they have opted to make their ingredients vegan-friendly.
Sunflower lecithin, like soy lecithin, is plant-based. The biggest difference between the two is that sunflower is a non-GMO lecithin source. Lecithin from sunflowers is extracted without chemicals through a cold pressing process that’s similar to how virgin olive oil is extracted. The process begins by dehydrating the sunflower seeds and separating the remains into three parts:
Dosages and Recommended Intake While there’s no set dosage, some manufacturers recommend taking 2400 milligrams—when consuming lecithin in capsule form—per day. However, the team at LECITEIN recommends that you consult your physician before consuming any set dosage. Uses of Sunflower Lecithin Like other types of lecithin, sunflower lecithin also comes in powdered, capsules, granulated, and liquid forms. Unfortunately, each form has a different use case and they can’t be used interchangeably. For example, granulated lecithin is majorly used in health supplements. Let’s have a look at some of the uses of sunflower lecithin in various industries: In Pharmaceuticals In the manufacturing of medicines and other pharmaceutical products, sunflower lecithin is used as a stabilizer, emulsifier, and source of choline. It also keeps the symptoms of dementia and Alzheimer's disease at bay. And, its pharmaceutical uses don’t end there. Sunflower lecithin also helps with acne, high blood pressure, liver health, and joint health. In Fitness Sunflower lecithin is commonly known to metabolize fat, lower Low-density Lipoprotein or LDL, and decrease cholesterol levels. It also improves gut health, brain activity, and the flow of milk in breastfeeding mothers. These properties have made it the main ingredient in health supplements. In Paints Furthermore, lecithin from sunflower seeds intensifies paint pigments and protects iron from rusting, if the paint containing lecithin is applied. Sunflower lecithin may also be added to surface protection coatings. In Pet Food Like many human foods, lecithin is also an additive in pet foods, especially for dogs, cats, and birds. It’s added because of its high-fat content and traces of protein. Incidentally, it also promotes digestibility and a healthy immune system in animals. In Cosmetics and Skincare Sunflower Lecithin is also considered a good moisturizer and an antioxidant. Many cosmetic products require emulsions of water and oil as well. Hence, it’s a valuable material for the cosmetics industry. Besides, sunflower lecithin empowers active substances to permeate the skin more deeply increasing the efficacy of treatments. It is commonly added to creams, lotions, and anti-ageing skincare products to protect and heal the skin from wrinkles and patches. In Confectionary and Baking Because of its emulsification capabilities, sunflower lecithin has been used in the confectionary and baking industry for ages. It serves as an emulsifier in caramels, toffees, and brittles. Since it can keep the fats from separating, the final products are more delicate and have a richer texture. Also, its antioxidants contribute toward extending the shelf life of chocolates and confections. Side Effects of Sunflower Lecithin Although sunflower lecithin doesn’t contain any allergens and is comparatively safer than soy lecithin, there are some reservations connected to its use since it’s not regulated similarly to prescription drugs. Still, if a person has known allergies to sunflower oil or seeds, then, as a precaution they should avoid consuming anything that contains sunflower lecithin. It should also be noted that consuming more than 5000 milligrams of sunflower lecithin in a day can have inverse effects on your health. These can include:
Additionally, sunflower lecithin is documented to counteract antidiabetic drugs by lowering blood sugar levels. So, always remember to keep your sugar levels in check when consuming or utilising anything that contains sunflower lecithin. Other medicines it is known to interfere with are:
While lecithin from every source has its own negatives and positives, lecithin from sunflower seeds is considered the healthiest and most useful among the group. Its benefits are far greater than its side effects or adverse effects, making it an outstanding product for countless industries. It is abundant in vitamins, minerals, and other vital substances that the human body needs and thrives on. Lastly, sunflower lecithin has an almost non-existent history of allergic reactions. Besides, it is the only source of lecithin that is guaranteed to be non-GMO. Plant-based lecithins are extracted from a variety of sources and lecithin sourced from soybeans is the most popular kind. Being a natural emulsification agent and a much more affordable option compared to chemically produced emulsifiers, the demand for soy lecithin has consistently increased. The high demand led to increased production of soy around the world.
Unfortunately, that increase came at the cost of genetic modification. The use of GMO soybeans is an on-going heated debate with the suggestion to avoid the use of lecithin from GMO soybeans winning it. Through this blog, I am going to share my two penn’orth on whether or not using lecithin from GMO soybeans is healthy or not. But before going into that detail, first you should know what differentiates GMO soybeans from non-GMO soybeans. Difference Between GMO & non-GMO Soybeans With the advent of the internet, people have become very well informed. So, they became more concerned about what they put in their stomach. And knowing what GMO is, no one would intentionally want to consume anything containing it. The literal definition of GMO and non-GMO soybeans can seem a little over the top. However, it isn't as perplexing when broken down. GMO Soybeans Simply put, GMO soybean is produced through genetic modification, chemical treatment and high contents of pesticides. Non-GMO Soybeans Whereas, non-GMO soybeans are produced through legacy farming techniques preserving its natural properties. The biggest factor that popularised the use of GMO soybeans for the production of lecithin is that their yields can be bought at a cheaper price comparatively. Getting to know GMO Soybean Lecithin Soy lecithin is a primary additive in most food products as it increases the shelf life and flavour. The major factor behind the popularity of soy lecithin was its organic element. In the early 90s, the biotechnological advancement in food production led to the incorporation of GMO ingredients by many globally recognised brands. The high demand of soy lecithin ensured that soybeans didn’t remain an exception from genetic modification. Before the world knew it, all major industries were excessively using lecithin from GMO soybeans. According to the USDA, almost 85-90% of the products in the United States that contain lecithin, carry lecithin from GMO soybeans. You May Have Already Been Consuming GMO Soy Lecithin Although, it may be in small amounts, but you may have already been consuming lecithin sourced from GMO soybeans without even realising it. How, you ask? Well, lecithin is added to various dairy products, milk powders, infant formulas, convenience foods, and dietary supplements. Should You Avoid Using Lecithin from GMO Soybeans? - The Verdict There are numerous reasons to leave the laboratory prepared lecithin. Some of those reasons are mentioned below: It Causes Nutrient Deficiencies Consuming GMO soy lecithin hollows out the body internally causing multiple health issues. It is also the culprit behind vitamins and minerals deficiency. The advanced GMO crops are behind many potential risks and major deficiencies. The genetic modification process also adds many allergens, toxins, and carcinogens. Since GMO soybeans are treated with excessive pesticide, consuming lecithin extracted from them means you are consuming deadly chemicals and toxic residues of pesticides. It can Increase the Risk of Cancer Genetically modified soybeans contain phytoestrogen―the element that evolves into oestrogen. It not only decays the effects but also alters and decreases natural production of oestrogen hormones within the body. The frequent consumption of phytoestrogen exposes the body to increased risk of cancer. A research from 2014 determined that excessive use of GMO lecithin can cause breast cancer cell development and, in certain cases, also promotes tumour development. It can Lead to Infertility Another reason to avoid GMO soy lecithin is that its consumption can lead to infertility in both men and women. The main cause of this genistein, a significant component of the GMO soybean. Some recent studies have also highlighted that genistein can be transferred to children through generations. In the proper functioning of hormones, the endocrine system plays a vital role. However, along with genistein, another similar compound called goitrogens can also be found in GMO soy lecithin that can severely damage the endocrine system. The presence of goitrogens in the body can cause various hormone-related defects and other major health issues. It Causes Severe Allergic Reactions The pesticides and herbicides treatments used during the growth of GMO soybeans often leave them heavily contaminated. The dangerous chemical residue can lead to severe allergies. Soy lecithin is already known to act up the soy allergies in people. Some of its known symptoms include itching, hives and restlessness. Other, lesser known side-effects of GMO soy lecithin are loss of appetite, weight gain, gastrointestinal issues, dizziness, nausea, blurred vision, vomiting, and low blood pressure. It Exposes Consumers to Toxic Chemicals Since GMO soy lecithin also carries toxins you tend to expose the body to toxic materials. The reason is simple. The production of GMO soybean isn't complete without hexane, the same chemical used to manufacture glue and varnishes as well. Although it is removed in later steps, some residue of hexane remains behind somewhere in the product. Its frequent consumption of it can cause many liver and kidney diseases. To Sum Up Just like every other food preservative, GMO soybean lecithin isn't free of its flaws. Some believe GMO soy lecithin can cause serious dangers to our health, while others think that only GMO soybeans can be produced on such a large scale. With such vast studies on this topic, as a manufacturer it’s your call on whether to use lecithin from GMO soybeans in your products or go with organic albeit a bit more expensive sunflower lecithin. While my company, LECITEIN offers both, I am against using it in food products. |
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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