1. Phospholipid-protein interactions
The interaction of lecithin with proteins is extremely important in the food industry. Especially in emulsification systems. Lecithin can form stable emulsion films with proteins. The main mechanisms of this interaction include hydrogen bonding, electrostatic interactions and hydrophobic interactions.
- Applications in Dairy Products:
In dairy products such as milk and cream, Lecithin interacts with whey and casein proteins. This helps form a homogeneous emulsion and prevents the fat from layering or coagulating.
-Applications in meat products:
In processed meat products, lecithin binds with proteins to help retain moisture and improve the texture and taste of meat products. In addition, Lecithin reduce fat leaching during cooking and maintain the juiciness of the product.
The interaction between Lecithin and proteins is influenced by environmental pH, temperature, and the type of phospholipid. Lecithin bulk powder can improve the solubility, heat stability and emulsification of proteins by binding to their hydrophobic portions.
2. Phospholipid-carbohydrate interactions
The interaction between lecithin and carbohydrates usually manifests itself as an emulsifier. Especially in starch-containing foods. Lecithin can form complexes with starch molecules, altering their structure and properties.
- Applications in baked goods:
In bakery products such as bread and cakes, Lecithin can interact with gluten proteins and starch to improve the plasticity and swelling ability of the dough. After combining with starch to form a complex, bulk lecithin powder can delay the regrowth of starch. This extends the shelf life of baked goods.
- Applications in confectionery:
In confectionery making, Lecithin can interact with sugar molecules to prevent crystallisation and ensure the taste and texture of the confectionery.
The effect of these interactions depends on the type of lecithin soy powder, the type of carbohydrate, and the processing conditions. For example, binding of Lecithin to branched-chain starches reduces their tendency to gelatinise, while binding to straight-chain starches enhances their gel strength.
3. Lecithin -fat interactions
One of the main functions of lecithin is to act as an emulsifier, which means that it helps to evenly distribute fats and water in foods. This function is particularly important for emulsified products such as salad dressings, margarine and ice cream. The emulsifying effect of Lecithin comes from its molecular structure, where one part is hydrophilic and the other lipophilic, thus stabilising the mixture of fat and water.
- Emulsification mechanism:
Bulk lecithin powder molecules encapsulate fat droplets by forming a monolayer, preventing them from aggregating and layering. This action not only improves the texture of the food but also extends the shelf life of the product.
- Influence of fatty acid metabolism:
Lecithin can also interact with fatty acids in food products and influence their metabolic processes. For example, lecithin contains choline, a key component of human cell membranes that promotes the transport and metabolism of fatty acids, which is particularly important in foods with a high-fat content such as chocolate.
The interaction of Lecithin with fats is not only in emulsification but may also involve antioxidant functions. Phosphatidylcholine in Lecithin can reduce the oxidation of fats and delay food spoilage by chelating metal ions.
4. Phospholipid-vitamin interactions
There are important interactions between bulk lecithin powder and certain vitamins, especially the fat-soluble vitamins A, D, E and K. Lecithin can promote the absorption of these vitamins. Lecithin promotes the absorption and bioavailability of these vitamins.
-Vitamin E
There is a synergistic interaction between Lecithin and vitamin E. Lecithin stabilises vitamin E and prevents its oxidative breakdown. This interaction is particularly strong in antioxidant function and helps to extend the shelf life of foods containing fat.
- Absorption of fat-soluble vitamins:
In foods containing fat-soluble vitamins, Lecithin acts as a carrier to help dissolve these vitamins in water, thereby increasing their bioavailability. For example, in nutritional supplements, Lecithin is often used with vitamin D3 to enhance its absorption.
In addition, Lecithin protects certain vitamins that break down easily, making them more stable during processing and storage.
5. Phospholipid-Mineral Interactions
The interaction between bulk lecithin powder and minerals is mainly due to the ability of Lecithin to form complexes with mineral ions.
- Calcium and magnesium:
The ability of Lecithin to bind to calcium and magnesium ions to form insoluble complexes may affect the bioavailability of these minerals. Therefore, foods high in Lecithin need to consider the effects of their interactions when supplementing with these minerals.
- Zinc and iron:
Lecithin is also able to reduce the oxidative loss of iron and zinc through chelation, which is beneficial in extending the shelf life of foods rich in these minerals.
The stability of minerals in foods can be effectively controlled by appropriately adjusting the use of Lecithin. This is especially true in fortified foods.
6. Phospholipid-water interactions
The distribution and state of water in food have an important influence on the texture, mouth feel and stability of the food. The hydrophilic and lipophilic properties of Lecithin allow them to regulate the distribution of water in foods.
- Hydration capacity:
Bulk lecithin powder can adsorb a certain amount of water, thus affecting the texture of the food. For example, in bread making, Lecithin can adsorb water, making the dough softer and keeping it moist.
- Water-oil interface stability:
In emulsified food, Lecithin can reduce the interfacial tension between water and oil and stabilise the emulsion system. This slows down delamination and coalescence. This is particularly critical in products such as cheese, sauces and ice cream.
8. Phospholipid-enzyme interactions
Lecithin is also capable of interacting with certain enzymes in food products, affecting their flavour and texture. For example, Lecithin can interact with lipase enzymes to modulate the process of fat hydrolysis, which in turn affects the taste of the product.
- Modulation of lipase activity:
In dairy products such as cheese and yoghurt, Lecithin modulates lipase activity to avoid excessive hydrolysis, which can lead to the development of off-flavours. This interaction is essential to maintain the flavour and texture of the product.
7. Phospholipid-food additive interactions
Bulk lecithin powder also has a wide range of interactions with other food additives (e.g. antioxidants, thickeners, humectants, etc.). As a natural surfactant, Lecithin can work synergistically with these additives to enhance the functionality of foods.
- Antioxidants:
Lecithin, in combination with antioxidants, can work together to slow down the oxidation process of fats in foods and extend shelf life. Examples include vitamin C and vitamin E. This is particularly important in high-fat foods such as crisps and fried foods.
- Thickeners:
Lecithin powder bulk and thickeners such as guar gum and xanthan gum can form a stable emulsification system to improve the texture and taste of food. For example, lecithin is commonly used in salad dressings and cream cheese to help thicken and improve stability.
Bulk lecithin powder products are used in a wide range of applications in the food industry, and their interaction with proteins, carbohydrates, fats, vitamins, minerals and other additives in food determines. If you are interested in our products, welcome to enquiry us: info@gybioteh.com.
