American Lecithin Company
115 Hurley Road • Unit 2B •  Oxford, CT 06478 • (800) 364-4416 or (203) 262-7100 • fax (203) 262-7101

• Founded in 1928
• Pioneered the use of lecithin products and services in food processing and many other industrial applications
• Introduced ALCOLEC®, a series of natural soybean lecithin products which set the industry standard for quality and consistency

ALC's performance products include:

Emulsifiers
Dispersants
Wetting agents
Viscosity modifiers
Release aids
Surfactants
Nutritional supplements

The food industry has long recognized the importance of lecithin as a critical component in processing. Lecithin helps smooth the texture of food items such as chocolate and margarine and makes instant foods easy to dissolve.

Some of the food items, which most frequently incorporate lecithin, are:

Baked goods
Confections
Infant formulas
Cheese products

Industrial applications range from paints and coatings and plastics to cosmetics and magnetic tape media.

A Safe, Natural Nutrient

Beyond its functional characteristics, lecithin has added value because of its well established nutritional value. The phospholipids in lecithin are considered essential nutrients for proper functioning of the human body.

Unique Chemistry and Properties

Soybean lecithin is a complex mixture of phospholipids, glycolipids, triglycerides, sterols and small quantities of fatty acids, carbohydrates and sphingolipids.

The primary phospholipid components of lecithin are:

• Phosphatidylcholine (PC) (13%-18%)
• Phosphatidylethanolamine (PE) (10%-15%)
• Phosphatidylinositol (PI) (10%-15%)
• Phosphatidic acid (PA) (5%-12%)

The separation or "fractionation" of complex mixtures of lecithin can create new products with functionality that can be optimized to specific applications. Special grades of lecithin may include other elements such as refined oils or other surfactants.

Labeling Issues

As a natural product, lecithin offers food processors a number of labeling advantages. Products containing lecithin are “Generally
Recognized As Safe” (GRAS) under 21 CFR 184.1400 and specifications of the Food Chemicals Codex. The FDA-preferred designation is "Soy Lecithin" although "Lecithin" is often used.

Lecithin products that have been chemically modified sometimes require special labeling. When they have been hydroxylated, lecithin should be identified as "Hydroxylated Soy Lecithin" or "Hydroxylated Lecithin". When enzymatically modified, the phrase "Enzymatically Modified Lecithin" should appear on labeling.

LECITHIN FUNCTIONS

Emulsification

The unique surface-active properties of lecithin make it ideal for emulsification. An emulsion is a stable blend of materials that do not mix easily, tending to separate.

Emulsions are produced through dispersing one immiscible phase in another by mixing, colloidal milling or homogenization. The presence of emulsifying agents maintains the stability of this dispersion.

The primary types of emulsions are oil-in-water (o/w) and water-in-oil (w/o).

Typical Emulsion

The emulsification properties of different lecithin products are a function of their "hydrophilic-lipophilic balance" (HLB). The HLB describes the relative composition of the water-loving (polar) and fat-loving (non-polar) elements of an emulsifier such as lecithin.

Typically, lecithin products are added to the oil phase for oil-in- water emulsions. In water-in-oil emulsions, they must be added to the oil phase. Depending on the type of lecithin being used, heating to 120°f will aid in dispersion and can improve handling and mixing characteristics.

HYDROPHILIC-LIPOPHILIC BALANCE OF LECITHINS

ALC produces all-natural, soy-based and kosher lecithin products for a variety of food and other applications. They cover a wide HLB range for emulsification and come in liquid, granule and powder form. The following is a guide in choosing the appropriate ALCOLEC lecithin for an emulsification application.

Product Hydrophilic-Lipophilic Balance Value

• Lecithin can decrease mixing times and improve results when combining dissimilar ingredients.
• Whether water-in-oil or oil-in-water emulsion, the lecithin should be dispersed in the oil phase first.
• For o/w emulsions, lecithin functionality can be achieved anywhere from 5%-10% of the weight of oil.
• In w/o emulsions, lecithin incorporation is substantially lower at 1%-5% of weight of oil.

Wetting and Instantizing
Lecithin provides rapid and complete wetting of powders into aqueous systems. Similarly, instant powders require surface modifiers to improve hydration and dissolution when they are reconstituted.

Depending on the individual powder characteristics, some general guidelines help in selecting proper lecithin addition rates:

• When using low fat powders, lecithin products with a lower HLB value must be selected to retard the wetting rate. Hydophilic (higher HLB) lecithin products promote wetting of fatty powders.

• Particle size needs to be considered. Smaller particles, with larger surface area, may require up to 2% lecithination whereas improved wetting properties of larger particles can be accomplished at up to 0.25%.

Viscosity Modification
Lecithin products allow control of viscosity in liquid and semi-liquid products. For example, chocolate and compound coatings utilize lecithin to control viscosity. Lecithin greatly reduces the surface tension of fats, allowing the particles of chocolate, sugar and other milk products to be coated. This coating improves the foodstuff particle flowability and significantly improves mixability. Typical usage levels for viscosity modification range from 0.2%-0.6% of total product weight.

Release Agent
Lecithin products promote easy and complete separation of food from food contact surfaces.

Release application systems include dip tanks, aerosol sprays or air spray systems. In pan or belt release applications, typical formulas consist primarily of vegetable oil with 2% lecithin. Water-filled diptanks can contain up to 10% de-oiled lecithin.

Separation Agent
Lecithin helps form a stable film barrier that prevents adhesion of food products to one another. Direct incorporation, as in baked goods, allows for better machinability and minimized sticking to the mixing vessel. Best results are obtained when the lecithin is surface applied versus direct incorporation, such as on processed cheese slices. Regulatory compliance should be reviewed when direct incorporation is practiced to comply with FCC standards of identity.

Special Processing Concerns

Salts

• Most food products contain salt levels from 1%-2%.
  
• Salt content above 2% may affect lecithin functionality.

pH

• Most lecithin products have a pH of around 7.
  
• Lecithin is most effective in formulas with a pH above 4.

Selecting the right Lecithin compound

The following information is provided as a guide for use of American Lecithin granular, powder and fluid lecithin products in various formulations.

Solvent Solubility Index for Alcolec© Lecithin Products

LECITHIN SELECTION CHART

Food Uses	Alcolec S	Alcolec BS	Alcolec Z-3	Alcolec F-100	Alcolec XTRA-A	Alcolec 495	Alcolec Granules
Baked Goods
Cheese Products
Confections
Dairy Products
Dietetic Products
Instant Foods
Margarines & Shortening
Meats & Poultry
Processing & Coatings
Industrial Uses
Adhesives
Absorbents
Animal Feeds
Ceramic & Glass
Cosmetics & Soaps
Detergents
Dust Control
Dyes
Fertilizers
Inks
Leather
Magnetic Tape
Masonry & Asphalt
Metal Processing
Paint & Coatings
Paper
Pestcides
Petroleum/Oils
Polymers/Rubber
Textiles

Back to Top