Lecithin facts for kids
Lecithin is a special type of fat found in plants and animals. Its name comes from the Greek word lekithos, meaning "yolk". Lecithin is usually yellowish-brown.
It's unique because it can mix with both water and oil. This makes it very useful for blending things that normally don't mix, like oil and vinegar. It helps make food smooth, keeps mixtures blended, and stops things from sticking.
Lecithin is actually a mix of different fats called glycerophospholipids. Some common ones are phosphatidylcholine and phosphatidylethanolamine.
A French scientist named Théodore Gobley first found lecithin in 1845. He got it from egg yolk. In 1850, he gave it the name lécithine. Later, he found lecithin in many other parts of the body, like blood, lungs, and even the brain.
You can get lecithin from many places. Common sources include egg yolks, soybeans, milk, and sunflower oil. It doesn't dissolve well in water by itself. But it's great at helping other things mix. In water, its fats can form tiny bubbles or layers. This makes it a good "surfactant," which helps liquids spread out. Lecithin is sold as a food additive and a dietary supplement. In cooking, it's often used to mix ingredients or to make non-stick cooking spray.
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How Lecithin is Made
Commercial lecithin, the kind used by food companies, is a mix of fats in oil. It's often made by taking the oil out of seeds, like soybeans. Then, water is used to separate the lecithin from the oil.
The exact mix of fats in lecithin depends on where it comes from. Soybean oil is a major source. However, because of rules about food allergens and genetically modified crops in places like the European Union, companies are starting to use other sources. Sunflower oil is becoming a popular choice.
The main fats in soy and sunflower lecithin are phosphatidylcholine (PC), phosphatidylinositol (PI), phosphatidylethanolamine (PE), phosphatidylserine (PS), and phosphatidic acid (PA).
Modified Lecithin
Sometimes, lecithin is changed to work better for certain products. This can be done by using special enzymes. These enzymes remove a small part of the fat molecules. This makes the lecithin work differently. Another way to change lecithin is called "fractionation." This involves mixing lecithin with alcohol, like ethanol. Some fats in lecithin dissolve well in alcohol, while others don't. This helps separate different types of lecithin.
Lecithin from GM Crops
Lecithin is processed a lot. This means that if it comes from a GM crop, like GM soybeans, it usually doesn't contain any GM protein or DNA. So, it's very similar to lecithin from non-GM crops.
However, some people worry about genetically modified food. Because of this, the European Union made rules in 2000. These rules require foods with ingredients from GM crops, like lecithin, to be labeled. Since it's hard to test if lecithin came from a GM crop, companies selling it in Europe must use a careful system to track its origin.
Uses and Benefits
Lecithin helps things mix and makes surfaces slippery. It's also a "surfactant," which means it helps liquids spread. Humans can easily digest lecithin. It is not harmful when eaten.
The main parts of commercial soy lecithin usually include:
- About 33–35% soybean oil
- About 20–21% phosphatidylinositols
- About 19–21% phosphatidylcholine
- About 8–20% phosphatidylethanolamine
- Other fats, sugars, and plant sterols
Lecithin is used in many different areas. It's found in human food, animal feed, medicines, paints, and other industrial products.
Here are some examples of its uses:
- Medicine: It helps mix medicines, makes them stable, and can deliver a nutrient called choline. It's used in some IV treatments.
- Animal Feed: It adds fat and protein to animal food and helps make food pellets.
- Paints: It helps paint stick, prevents rust, makes colors brighter, and keeps pigments mixed evenly. It also helps stop foam in water-based paints.
- Other Industries: It can be used to help plastic release from molds. It's also an additive in motor oils and gasoline. It helps in textile and rubber industries too.
Food Additive
Because lecithin is safe to eat, it's often used in food. It's a natural ingredient that helps mix things or makes them slippery.
- Candy: It makes chocolate smoother and easier to work with. It also helps mix ingredients and keeps candy fresh.
- Spreads: In margarine and other spreads, it helps keep the oil and water mixed. It also reduces splattering when frying.
- Baking: In dough, it can reduce the need for fat and eggs. It helps ingredients spread evenly, makes dough rise better, and stops it from sticking.
- Powders: It helps powders like cocoa powder mix better with water. It also helps control dust.
- Cooking Spray: It's a key part of cooking sprays to prevent food from sticking.
The United States Food and Drug Administration (FDA) says lecithin is "generally recognized as safe" for people to eat. In the European Union, it's approved as a food additive and is known as E322.
Dietary Supplement
Lecithin contains phosphatidylcholines, which are a source of choline. Choline is an important nutrient that our bodies need.
Some people use lecithin as a supplement. For example, some breastfeeding mothers use it to help with milk flow. However, there isn't strong scientific proof that high doses of lecithin work for this. Also, while most people allergic to soy can safely eat soy lecithin, the US FDA still requires labels for soy allergens on most products.
A study in 2003 found that lecithin did not help people with dementia.
Religious Rules
Some Ashkenazi Jews consider soy-derived lecithin to be kitniyot. This means it is not allowed during Passover, when many grain-based foods are forbidden. However, it is allowed at other times of the year. This rule does not usually affect Sephardi Jews.
Muslims are allowed to eat lecithin. But they must make sure it comes from a halal source. Lecithin from plants or egg yolks is fine. If it comes from animals, the animal must have been slaughtered according to Islamic rules.
See also
In Spanish: Lecitina para niños
