Update on vegetable lecithin and phospholipid technologies

Abstract

This paper reviews the production technologies for sourcing lecithins from the oil-bearing seeds soybean, rapeseed and sunflower kernel. The phospholipid composition is measured by newly developed HPLC-LSD and 31 P-NMR methods. The phospholipid compositions of the three types of lecithin show small differences, while the fatty acid composition is largely equivalent to the oil source. Regulatory specifications (FAO/WHO, EU, FCC) and DGF and AOCS analytical methods for product quality are compiled. Phospholipid modifications by enzymatic hydrolysis, solvent fractionation, acetylating and hydroxylation processes result in lecithins with specific enhanced hydrophilicity and oil-in-water emulsifying properties. New available phospholipase and lipase enzymes represent opportunities for the esterification of phospholipids with special omega fatty acids and serine groups. Application characteristics are given for use in yellow fat spreads, baked goods, chocolate, agglomerated instant powders, liposome encapsulation, animal feed, food supplements and pharmaceutics.

Emulsifying Properties of Hydrolized Sunflower Lecithins by Phospholipases A2 of Different Sources

“…In this sense, according to Carlsson (Carlsson, 2008), these modified lecithins with higher HLB values presented best properties as O/W emulsifying agents. Also, the phase structure at the interface of the different phospholipids influences the emulsion formation and stability (van Nieuwenhuyzen & Tomás, 2008). LPC and LPE form hexagonal wide spread clusters.…”

“…In this country, sunflower lecithin might represent an alternative to soybean lecithin because it is considered a non-GMO product, which is in accordance with the preference of some consumers. The introduction of changes in the original concentration of these phospholipids, by chemical or enzymatic modification of their structure can lead to obtain lecithins with different physicochemical and functional properties, with respect to native lecithin (van Nieuwenhuyzen & Tomás, 2008). The modification processes usually applied on native lecithins are the fractionation with ethanol (Sosada, 1993;Wu & Wang, 2004;Cabezas et al, 2009aCabezas et al, , 2009b and the enzymatic hydrolysis (Schmitt & Heirman, 2007;Cabezas et al, 2011a).…”

Soybean-based Surfactants and Their Applications

“…Phospholipase A2 is the most commonly-used phospholipase, which specifically hydrolyses the sn-2 fatty acyl group of PLs to form lyso-PLs. By using different enzymes or a combination of enzymes under different conditions, it is possible to produce hydrolysed lecithins with a wide range of properties [Nieuwenhuyzen & Tomas, 2008]. Partially hydrolysed lecithins are more hydrophilic and show enhanced O/W emulsifying properties [Nieuwenhuyzen, 1976;List, 1989].…”

“…In margarine, lecithin plays an important role in anti-spattering by stabilising the water droplets. The addition of lecithin enhances the volume and freshness of baked goods [Nieuwenhuyzen & Tomas, 2008]. Lecithin is also used as a food supplement to improve cardiovascular health as well as to enhance memory and physical endurance [Nieuwenhuyzen & Tomas, 2008].…”

Enzymatic preparation and characterization of soybean lecithin-based emulsifiers

“…The most widely used lyso phospholipids (LPLs) is lysolecithin, which is obtained through hydrolysis of one fatty acyl residue from lecithin (Nakai et al, 1988;Kudo and Nishi, 1990;Yesair, 1997;Kim et al, 1997;Haas et al, 1994;Sarney et al, 1994;Mustranta et al, 1995). Conventional methods of fat hydrolysis were reported to be inappropriate for phospholipids (PLs) as the high temperature and pressure reaction caused fouling of reactors (Haas et al, 1993).…”