Lecithin CAS NO.8002-43-5

Soybean phosphatides, commonly known as soy lecithin, offer several advantages across various industries due to their unique properties. Here are some key benefits:

1. Emulsification

• Function: Soy lecithin is an excellent emulsifier, which means it helps blend oil and water, creating stable emulsions.
• Applications: This makes it valuable in food products like margarine, salad dressings, sauces, and chocolates, where consistent texture and stability are important.

2. Nutritional Benefits

• Phosphatidylcholine: Contains phosphatidylcholine, a source of choline which supports brain health and liver function.
• Essential Fatty Acids: Provides essential fatty acids that are important for overall health.

3. Functional Properties

• Improves Texture: Enhances the texture and mouthfeel of food products, contributing to smoother and creamier textures.
• Stabilizes Products: Extends the shelf life of food products by preventing separation and maintaining consistency.

4. Versatility

• Food Industry: Used in a wide range of products, including baked goods, confectioneries, and dairy products.
• Pharmaceuticals: Acts as an excipient in drug formulations, aiding in the delivery and absorption of active ingredients.
• Cosmetics: Used in skincare and cosmetic formulations to improve texture, stability, and moisturizing properties.
• Animal Feed: Enhances the digestibility and nutritional value of feed.

5. Natural and Non-Toxic

• Safety: Derived from soybeans, soy lecithin is generally recognized as safe (GRAS) by food safety authorities when used appropriately.
• Biocompatibility: Being a natural product, it is well-tolerated in various applications, including pharmaceuticals and cosmetics.

6. Sustainability

• Renewable Resource: Made from soybeans, a renewable agricultural resource, which supports sustainability compared to some synthetic alternatives.
• Minimal Environmental Impact: Soybean lecithin production generally has a lower environmental impact compared to synthetic emulsifiers.

7. Cost-Effective

• Economical: Relatively cost-effective compared to some specialized emulsifiers and stabilizers, making it an attractive option for large-scale manufacturing.

8. Regulatory Acceptance

• Compliance: Widely accepted and used in many countries, compliant with food and cosmetic regulations, which facilitates its incorporation into various products.

Overall, soy lecithin's combination of emulsifying, nutritional, and functional properties makes it a valuable ingredient across multiple industries.

Certainly! Here are the comprehensive details for soybean phosphatides, commonly known as soy lecithin:

Product Overview

Product Name: Soy Lecithin (Soybean Phosphatides)

Chemical Name: Lecithin

CAS Number: 8002-43-5 (Note: This number is also associated with soybean oil; however, it is commonly used for lecithin derived from soybeans.)

Composition

• Phosphatidylcholine (PC): Major component, typically 30-40%.
• Phosphatidylethanolamine (PE): Typically 20-30%.
• Phosphatidylinositol (PI): About 10-15%.
• Phosphatidylserine (PS): Approximately 1-5%.
• Other Lipids: Minor components including triglycerides, fatty acids, and glycolipids.

Physical and Chemical Properties

• Appearance:
  • Liquid Form: Yellowish to brownish viscous liquid.
  • Powder Form: Light-colored, free-flowing powder.
• Odor: Mild, characteristic soybean-like odor.
• Solubility: Amphiphilic; soluble in both water and organic solvents to varying degrees.
• Density: Approximately 0.92 g/cm³ for the liquid form.
• pH: Typically neutral to slightly acidic (pH 6-7).
• Melting Point: Varies; typically around 0-50°C depending on the specific form and composition.

Extraction and Processing

1. Extraction:

   • Source: Extracted from degummed soybean oil.
   • Method: Wet degumming or enzymatic degumming to separate phospholipids from the oil.

2. Refinement:

   • Degumming: Removal of phospholipids from crude soybean oil.
   • Purification: Further refined to remove impurities, resulting in a concentrated form of lecithin.

3. Formulation:

   • Liquid Form: Often used as a viscous oil or suspension.
   • Powder Form: Produced via spray drying or freeze-drying.

Applications

1. Food Industry:

   • Emulsifier: Used in margarine, salad dressings, sauces, and chocolates to stabilize emulsions and improve texture.
   • Nutritional Additive: Incorporated into dietary supplements and functional foods.

2. Pharmaceutical Industry:

   • Excipient: Enhances the solubility and bioavailability of active pharmaceutical ingredients (APIs).
   • Liposomal Formulations: Utilized in drug delivery systems for targeted and controlled release.

3. Cosmetics and Personal Care:

   • Skin Conditioning Agent: Used in skincare products for its moisturizing and emulsifying properties.
   • Emulsifier: Stabilizes emulsions in creams, lotions, and serums.

4. Animal Feed:

   • Nutritional Supplement: Improves digestibility and nutrient absorption in feed formulations.

Benefits

• Emulsification: Excellent at stabilizing oil-water mixtures.
• Nutritional Value: Provides essential fatty acids and phosphatidylcholine beneficial for health.
• Versatility: Applicable across various industries including food, pharmaceuticals, and cosmetics.
• Natural and Safe: Derived from soybeans, considered safe and biocompatible.

Safety and Regulatory Information

• Food Safety: Generally recognized as safe (GRAS) by food safety authorities.
• Pharmaceutical Use: Adheres to pharmaceutical-grade quality control standards.
• Cosmetic Use: Compliant with cosmetic regulations and considered safe for topical use.

Storage and Handling

• Storage: Store in a cool, dry place away from direct sunlight and moisture.
• Shelf Life: Typically 12-24 months, depending on formulation and storage conditions.
• Handling: Use protective equipment to avoid inhalation and prolonged skin contact.

Summary

Soy lecithin (soybean phosphatides) is a versatile ingredient with significant applications in the food, pharmaceutical, cosmetic, and animal feed industries. Its functional properties as an emulsifier, combined with its nutritional benefits and safety profile, make it a valuable addition to a wide range of products.