Lecithin
CAS No.:8002-43-5
Physical and chemical properties
Lecithin is mainly composed of phosphatidylcholine PC (19% ~ 21%), phosphatidylethanolamine PE (8% ~ 20%), phosphatidylinositol PI (19% ~ 21%), phosphatidylic acid PA (2% ~ 11%) and some soybean oil. At the same time, it also contains a certain amount of other substances, such as triglycerides, fatty acids, and sugars. The combination ratio varies according to different preparation methods. Most of the triglycerides and fatty acids of oil-free products are removed and contain more than 90% phospholipids. Collectively referred to as soybean phospholipids, also known as lecithin. From the analysis of component properties, phosphatidylinositol and phosphatidylic acid have the ability to complex with metal ions and can be used as antioxidant synergists.
Lecithin is light yellow to brown, transparent or translucent viscous liquid, or light brown powder or particles, odorless or slightly nutty smell and taste. It is only partially soluble in water, but it is easy to form an emulsion with water. Oil-free phospholipids are soluble in fatty acids but insoluble in non-volatile oils. When containing various phospholipids, some of them are soluble in ethanol but insoluble in acetone.
Toxicological basis
① GRAS：FDA-21CFR 184.1400。
② ADI: unlimited regulation (FAO / who, 1994).
③ Metabolism: This product is a normal component of food and participates in the normal metabolism of the body.
Application
Antioxidants, emulsifiers
As a food antioxidant, phospholipids can be used in cream, hydrogenated vegetable oil, infant formula food and infant auxiliary food, and can be used in an appropriate amount according to production needs. It can also be used in all kinds of food (except food in Appendix 2) and can be used in an appropriate amount according to production needs.
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