About Lecithin

Lecithin was first isolated from egg yolk and the brain by Golbey some 170 years ago, and was called “lecithin” after the Greek word “lekitos,” meaning egg yolk. In ancient times lecithin referred to as phosphatidylcholine, but today it is used as a generic term for the group of lipid products that include phospholipids.

Composition of egg yolk

Structure of various natural phospholipids

Phospholipids contain hydrophobic and hydrophilic group within the molecule and are therefore widely used as emulsifiers and stabilizers.

Variations

Superior attributes

• 1 Flavor:

  Richness, contribution of egg flavor, compatible with dairy products

• 2 Emulsifying ability:

  Emulsification does not readily change under acidic conditions or in the presence of salt. Has resistance to heat and freezing.

• 3 Starch Retrogradation
  Prevention:

  Lysolecithin and Amylose creates complex