Guanjie is soy lecithin supplier and bulk soy lecithin is our main product. Lecithin High Potency, also known as soy lecithin. It is a by-product in the process of refining soybean oil. It is obtained through solvent extraction and centrifugal separation followed by alcohol washing.
Soybean lecithin is the main product of the oil foot after oil processing. There are mainly lecithin, brain phospholipids and inositol phospholipids. Lecithin accounts for about 29% of soybean phospholipids, brain phospholipids account for about 31%, and inositol phospholipids account for about 40%.
Physical and Chemical Properties and Characteristics
Our products are light yellow to brown transparent or semi-transparent viscous liquid or white to light brown powder or granule, with a weak specific gas lecithin is a waxy solid with hygroscopicity. And it swells in water and becomes gelatinous liquid. If you are interested in our information, welcome to enquiry us: info@gybiotech.com.
• Soy lecithin has a strong emulsifying effect.
Lecithin contains a large amount of unsaturated fatty acids. It is easily deteriorated by light, air and temperature. It causes the color to change from white to yellow and finally to brown. Soy lecithin can form liquid crystals when exposed to heat and moisture .
With the deepening of the research on lecithin and the improvement of people's living standard, powdered lecithin will be more and more emphasized and applied by people.
Soy lecithin is a very good natural emulsifier and surfactant, non-toxic, non-irritant and easy to degrade. And it has many effects and is widely used in food, medicine, cosmetics and feed processing.
• Nutritional properties of soy lecithin
In feed, emulsifier can reduce the surface tension of lipid droplets. It makes them break down into smaller particles under the physical operation of the gastrointestinal tract, thus promoting the digestion of lipids. Emulsifiers are involved in the formation of fat particles, thus facilitating the absorption of dietary lipids.
The emulsifying properties of soy lecithin help to control feed dust waste, reduce environmental impact, lower energy consumption, and improve pelleted feed performance, thereby increasing fat digestibility and promoting fat-soluble vitamin absorption.
The fatty acid composition of soy lecithin free protein powder is similar to that of soybean oil. Therefore, it can not only be used as a functional ingredient in feed, but also provide high levels of energy. Neutral fats and oils can be present in soy lecithin in one-third or more of the total amount of soy lecithin before it is removed by refining.
The use of bulk soy lecithin as a feed ingredient and additive in livestock and aquaculture is advantageous:
• Poultry farming:
Used as a feed additive to improve the production performance of broilers.
• Pig farming:
Feed ingredients containing lecithin do not hinder production performance.
• Aquaculture:
Improves shrimp production performance and can replace fish oil8.
What Is The Market Of Soy Lecithin?
Soy lecithin is a common by-product of the soybean oil refining process and is available worldwide.
In practice, lecithin is usually a general term for the various types of phospholipids contained in vegetable hair oil. In October 2009, China promulgated the standard "Feed Additives Soybean Lecithin" (GB/T 23878-2009). China has regulated the technical requirements, test methods, inspection rules, labeling, packaging, transportation and storage of lecithin soy powder products when they are used as feed additives.
China's livestock and aquaculture industry is moving along the road of high-quality development. This puts higher demands on both production efficiency and environmental benefits of enterprises. Soy lecithin's advantages in enhancing animal production performance and reducing environmental impact will surely usher in a broader market under the industry momentum.
What Is The Role In The Food Industry?
•Antioxidant
Since organic soy lecithin powder can improve the decomposition activity of peroxides and hydrogen peroxide in fats and oils, its antioxidant effect is widely used in the production of fats and oils .
•Emulsifier
Soy lecithin can be used in W/O emulsions. Since it is sensitive to ionic environment, it is usually combined with other emulsifiers and stabilizers to play the role of emulsification.
•Foaming agent
Soy lecithin is used as a foaming agent in fried foods. It not only has the ability to foam for a longer period of time, but also prevents the food from sticking and scorching.
•Promoter
In the production of fermented foods, soy lecithin can increase the fermentation speed. This is mainly because it can significantly increase the activity of yeast and lactococcus.
What Are Applications Of Soy Lecithin In Food?
1. Application in bread
Add 0.1% to 0.2% of phospholipids in bread, the bread core has elasticity. The structure and air holes are greatly improved and the volume is increased accordingly. It can prolong the preservation time, keep the product fluffy and improve the nutritional effect.
2.Application in milk powder
Adding 0.2% of phospholipids can enhance the solubility of milk powder significantly. The dispersion is more than 90%, and the instant solubility is more than 90% at 25℃. Spraying into phospholipids can also avoid dust, lecithin powder gnc is a kind of dust-free milk powder.
3. Application in candy
Phospholipids add 0.1% to 0.3%. Phospholipids are natural emulsifiers. Deoiled soy lecithin can make cream and sugar mix rapidly and not separate after cooling. This avoids candy rippling, granulation and water walking. Keeps the candy fresh and odorless.
4. Application in chocolate
Phospholipids add 0.3%～1.0%. Accelerate the dissolution speed of cocoa butter in sugar. It can make it completely dissolved and evenly distributed in chocolate. Bulk soy lecithin can greatly reduce the viscosity of chocolate, and can also reduce the surface tension of chocolate, which is refreshing to eat without sticking to the teeth, and keeps the surface of chocolate glossy.
5. Application in margarine
Phospholipids add 0.3%～0.5%. It can make all kinds of oil, milk and water mix evenly. As an antioxidant, it keeps margarine from rancidity. The preservation time is greatly extended, and the spattering is reduced when frying food.
6. Application in macaroni and all kinds of noodles
Phospholipids add 0.1%～0.3%. It can reduce the amount of eggs. And it makes the product not easy to deform when cooking. Phospholipids can also prevent the evaporation of water from noodles. To maintain the softness of macaroni and all kinds of egg noodles, it is not easy to dry and crack shrinkage deformation, but also can play the role of antioxidant.
7. Applications in other food production
Phospholipids are used in ice cream. It increases smoothness, prevents "sanding" and reduces the amount of egg yolk. Add a small amount of phospholipids in cheese, can increase the cohesion, prevent the cheese from breaking. Soluble cocoa powder can be prepared to increase its nutritional function. Appropriately added to gravy, soy sauce, ketchup, dairy products, fruit juice, sausage and tripe. Bulk soy lecithin can make the products mixed evenly, and the juice and drink do not produce precipitation, and increase its flavor.
References：
1.Johnson, Lawrence A., Pamela J. White, and Richard Galloway, eds. Soybeans: Chemistry, Production, Processing, and Utilization. Elsevier, 2015, 377-380.
2.Van Eys, J. E. and Ruiz, Nelson. 2021. Quality Manual and Analysis for Soybean Products in the Feed Industry. Third Edition, U.S. Soybean Export Council, Chesterfield, Missouri, page 23.
3.Siyal, Farman Ali, et al. "Effect of soy lecithin on growth performance, nutrient digestibility and hepatic antioxidant parameters of broiler chickens." International Journal of Pharmacology 13.4 (2017): 396-402.
4.Overland, M., Tokach, M. D., Cornelius, S. G., Pettigrew, J. E., Rust, J. W. Lecithin in swine diets: I. Weanling pigs, Journal of Animal Science, Volume 71, Issue 5, May 1993, pages 1187–1193, https://doi.org/10.2527/1993.7151187x
5.Samocha, T. "Evaluation of Soy Lecithin and Soy Oil in the Diet of L. vannamei." Soy-in-Aquaculture Research Program- Shrimp. U.S. Soybean Export Council, Reports and White Papers,2005.https://ussec.org/wp-content/uploads/2019/10/evaluation_of_soy_lecithin_and_soy_oil_in_the_diet_of_l._vannamei.pdf
