Bulk Soy lecithin is a natural phospholipid substance widely used in food, nutraceutical, cosmetic and pharmaceutical fields. It has good emulsifying, moisturising and stabilising effects. However, due to its more complex structure, it can be denatured at high temperatures. Guanjie Biotech produces soy lecithin. Our phospholipids are strictly controlled from raw material, production, storage and delivery. Today, we will elaborate on the basic properties of soy lecithin, the causes of high-temperature denaturation, the changes in properties after denaturation, the effects of high-temperature processing on the quality of lecithin, and the strategies to deal with the application.
What Is Soy lecithin?
Soy lecithin is a phospholipid substance extracted from soybean oil. It is mainly composed of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) and other phospholipid components. Its chemical structure contains a glycerol backbone, and the two hydroxyl positions of the glycerol backbone combine with fatty acids to form a hydrophobic fat chain. On the other hand, the hydroxyl group at the other end combines with a phosphorus-containing group to form a structure in which hydrophobic and hydrophilic regions coexist. This amphiphilic structure is the basis for the good emulsification properties of soy lecithin.
1. Emulsifying ability of soy lecithin
With the hydrophilic and hydrophobic parts of the phospholipid structure, lecithin can arrange itself at the oil-water interface. This allows oil droplets to be surrounded by water to form an emulsifying effect. As a result, bulk soy lecithin is widely used in food and cosmetics to improve the texture and stability of products.
2. Nutritional effects of soya lecithin
Lecithin not only has an emulsifying function but is also rich in nutrients such as choline, which contributes to brain health and liver repair. In addition, its antioxidant properties and its ability to promote fat metabolism make it an important ingredient in health foods.
Causes of High-Temperature Denaturation
Bulk soy lecithin changes structure at high temperatures. This change is known as 'high-temperature denaturation'. During thermal processing or high-temperature treatment, the molecular structure, composition ratio and activity of phospholipids are affected. Specific causes include the breaking of weak bonds in the chemical structure, oxidation and hydrolysis.
1. Fatty acid oxidation reaction
The fatty acid chain in soy lecithin contains unsaturated bonds. They are susceptible to oxidative reactions in high-temperature environments. Peroxides or free radicals are produced. This oxidation process destroys the double bonds in the phospholipid molecule so that the emulsification and nutritional functions of lecithin are affected.
2. Hydrolysis of molecular structure
Under hot and humid conditions, the ester bonds contained in the phospholipid molecules of lecithin may be hydrolysed to produce free fatty acids and glycerol. These hydrolysis products will reduce the emulsifying ability of lecithin and make it lose its original structural stability.
3. Reorganisation of hydrophilic and hydrophobic parts
Under high-temperature conditions, the hydrophobic and hydrophilic parts of the lecithin molecule may be rearranged, leading to a decrease in the emulsification effect. This reorganisation may also destroy the biofilm affinity of the phospholipids and prevent them from performing their optimal function.'
Effect of high-temperature denaturation on the properties of soy lecithin
When lecithin is denatured, its emulsification, stability and bioactivity will change to some extent. The effects of high-temperature denaturation on the key properties of bulk soy lecithin will be specifically analysed below.
1. Decrease in emulsifying ability
When soy lecithin is denatured at high temperatures, the hydrophilic and hydrophobic parts of its molecular structure are destroyed, and it is unable to form a stable emulsion layer at the oil-water interface. This will directly lead to a decrease in its emulsification capacity, which in turn affects the emulsification effect in food and cosmetics.
2. Loss of nutrients
High-temperature denaturation will lead to the destruction of choline and phospholipid components in lecithin, which will in turn reduce the nutritional value of lecithin. For example, during cooking or processing at high temperatures, the choline content of lecithin may be reduced, making the nutritional effect of lecithin weaker.
3. Production of oxidation products
High temperatures lead to oxidation of bulk soy lecithin and the resulting oxidation products may have an undesirable flavour and affect the taste of the product. In addition, these oxidation products may generate free radicals, which may be detrimental to human health if ingested for a long time.
4. Reduction of anti-oxidation ability
The antioxidant activity of denatured lecithin is significantly reduced. In health food, lecithin is widely used as an antioxidant and to protect cell membranes from damage, and denaturation at high temperatures will destroy this effect and make it lose its antioxidant effect.
Effect of high-temperature processing of soy lecithin on quality
In actual production and processing, soy lecithin usually undergoes high-temperature treatment. Such as drying, heating extraction and other processes. The temperature and time of these processing steps directly affect the quality of lecithin.
1. Denaturation of lecithin in the drying and concentration process
Concentration and drying are common processes in the production of lecithin. Concentration at high temperatures easily leads to the hydrolysis of phospholipid components, generating free fatty acids, thus reducing the emulsification effect of lecithin. If the temperature and time are not well controlled, the quality of lecithin will be greatly affected.
2. Oxidation risk in high-temperature extraction
High-temperature extraction will accelerate the oxidation of fatty acids in bulk soy lecithin, resulting in a higher oxidation value of the product. This will affect the shelf life and taste of the product. The oxidation reaction is more intense, especially in the case of air contact. This may lead to discolouration of the lecithin, change in odour, etc.
3. Product stability and loss of active ingredients
Soya lecithin is less stable at high temperatures. If the temperature is too high, it will lead to the loss of active ingredients such as choline, so the nutritional value of the product is greatly reduced. Therefore, controlling the temperature during the production process is critical to ensure the quality and effectiveness of lecithin.
Changes in the effect of lecithin after high-temperature treatment in different application areas
1. Effect on food field
The emulsification effect of non-soy lecithin supplements is reduced after denaturation at high temperatures, which may affect the structure and taste of chocolate, dairy products and bakery products. Denatured chocolate soy lecithin, while still partially emulsifying, cannot achieve the effect of fresh lecithin.
2. Changes in action in healthy foods
For bulk soy lecithin in health foods, denaturation at high temperatures can lead to loss of nutrients. For example, the choline and phospholipid content decreases. This will reduce its health benefits. Particularly in products that require long-term storage, denatured lecithin may produce undesirable odours and affect consumer acceptance.
3. Altered properties in cosmetics
In cosmetics, the moisturising and emulsifying properties of lecithin are critical. Denaturation at high temperatures reduces the emulsifying ability of lecithin, which may affect the texture and absorbency of the cosmetic, and therefore the experience of using the product.
4. Stability effects in pharmaceuticals
In the pharmaceutical field, bulk soy lecithin is used to prepare drug carriers such as liposomes. High-temperature denaturation will lead to the instability of its molecular structure, which will not be able to effectively encapsulate and release the drug, affecting the efficacy of the drug. Therefore, pharmaceutical lecithin needs to be used with strict temperature control to ensure its biocompatibility and stability.
Response strategies and application suggestions
For the storage and transport of non-soy lecithin, high temperatures should be avoided as much as possible to maintain its activity and emulsification properties. The use of low-temperature storage can effectively extend the shelf life of liquid soy lecithin and prevent denaturation at high temperatures. During the production of lecithin, reasonable control of temperature and processing time, and the selection of a milder extraction process can reduce the phenomenon of high-temperature denaturation of lecithin. Guanjie Biotech production is strictly controlled, and low-temperature storage has been adopted after production.
Soya lecithin is denatured at high temperatures, affecting its emulsification, nutrient content and antioxidant capacity. Therefore, when purchasing soy lecithin bulk, you need to pay attention to these issues and choose a qualified manufacturer. Guanjie Biotech has a production licence and our factory meets GMP standards. Our products have passed HACCP, ISO90001, Kosher and more than 20 patents. The quality is reliable, welcome to enquire about our bulk soy lecithin: info@gybiotech.com.
