Soy Lecithin

Product Introduction

Soybean lecithin is derived from the oilfoot of soybean oil production. It is an ester composed of glycerol, fatty acids, choline, or ethanolamine, and is a mixture of phospholipids. It dissolves in fats and non-polar solvents. The composition of soybean lecithin is complex, mainly including phosphatidylcholine (about 34.2%), phosphatidylethanolamine (about 19.7%), phosphatidylinositol (about 16.0%), phosphatidylserine (about 15.8%), phosphatidic acid (about 3.6%), and other phospholipids (about 10.7%). It appears as a light yellow to brown viscous liquid or a white to light brown solid powder.

Lecithin is a fundamental component of human cells (cell membranes, nuclear membranes, and plastid membranes) and plays a significant role in the nervous, reproductive, and hormonal systems. It has high nutritional and medical value. Due to the fast-paced modern lifestyle, lecithin nutrition can be significantly depleted, making supplementation with complete lecithin (PC, PE, PI, etc.) essential for modern individuals. Although lecithin supplements are not immediately effective, they offer comprehensive, long-term, and stable benefits without the side effects of medication. Researchers are increasingly recognizing the positive role of lecithin in disease prevention.

Soybean Lecithin Production Process

1.Concentrated Lecithin Production Process

Process Flow: The process flow for producing concentrated lecithin is as follows:

Key Points: Hydrated oilfoot has high moisture content and is prone to fermentation and spoilage. It should be concentrated promptly when available. The key points for intermittent concentration of lecithin are:

• Use vacuum to transfer hydrated oilfoot to the lecithin vessel, with a fill amount no more than one-third of the vessel's capacity.
• At a vacuum level of 90.7 kPa, heat with steam at 0.34 MPa pressure, stirring continuously to evaporate and concentrate, removing moisture.
• As moisture decreases, reduce the steam pressure gradually until 0.05 MPa. After 10-14 hours, the concentrated lecithin should have a moisture content below 5% and lecithin content above 60%.
• If the oilfoot contains excess oil, use a two-step concentration process. First, concentrate to 15%-20% moisture, then separate the oil and continue heating and concentrating until the product meets the requirements.
• For large-scale concentration, use a rotating film vacuum lecithin concentrator for more economical continuous production.

2.Liquid Lecithin Production Process

Process Flow: The process flow for producing liquid lecithin is as follows:

Key Points: Liquid lecithin is produced to facilitate use and improve the flowability of concentrated lecithin, preventing separation from oil components and ensuring product stability.

Before concentrating, add 3%-5% soybean oil fatty acid ethyl ester to the concentrated lecithin. The resulting product is liquid lecithin with approximately 58% acetone insolubles and free-flowing at 20°C. The production method is similar to that for concentrated lecithin.

3.Bleached Liquid Lecithin Production Process

Process Flow: The process flow for producing bleached liquid lecithin is as follows:

Key Points: Bleached liquid lecithin has a lighter color, suitable for processing light-colored foods.

• The production involves two steps: concentration and bleaching. Concentration and dehydration conditions are similar to those for liquid lecithin production. Gradually heat and avoid high temperatures to prevent darkening. When the moisture content reaches 10%, stop heating and vacuum, and introduce cooling water to reduce temperature to 55°C-65°C.
• Under vacuum conditions of 61-35 kPa, add 1%-4% hydrogen peroxide (30% concentration) and stir continuously for 40-60 minutes for bleaching.
• After bleaching, continue vacuuming to below 10.67 kPa, heat to 90°C with hot water, and concentrate until moisture is below 1% (judged by the size of the water flow from the condenser). Stop heating and vacuum, cool to below 80°C, and then discharge the product.
• If excessive foam forms, allow some air to break the vacuum before discharging the product, then transfer it to a clean container through a sieve.

Benefits and Uses of Soy Lecithin

Soy lecithin has strong emulsifying, wetting, and dispersing properties. It plays a crucial role in promoting fat metabolism, muscle growth, nervous system development, and antioxidant protection.

Applications of Soy Lecithin

In textiles and dyeing, lecithin is used as an emulsifier, wetting agent, dispersant, and antioxidant. It is also used in washing, deglazing, mercerizing, and dyeing textiles.

In natural, synthetic, and reclaimed rubbers, lecithin improves softness, promotes vulcanization, and prevents aging.

In cosmetics, lecithin helps moisturize skin and prevent dryness, plays a key role in cell metabolism, and enhances skin coordination and permeability.

In medicine, soy lecithin has strong emulsifying properties for fats, making it useful for creating stable emulsions.

In animal feed, adding soy lecithin to pig feed improves feed digestibility and nutrient absorption, reduces digestive issues, and enhances sow ovulation and piglet survival rates.

Packaging and Storage of Soy Lecithin

【Storage Conditions】Keep sealed, protect from light, avoid high temperatures, and store in a dry, cool, well-ventilated place.

【Packaging】Bulk: 25 kg per cardboard drum; samples: 1 kg per aluminum foil bag; custom packaging available upon request.

【Shipping】Express or logistics; domestic express within three days, logistics within five days. Quotation generally includes domestic shipping costs.

【Shelf Life】Two years

Plant Origin

Soybean (Glycine max (L.) Merr.) is an annual herbaceous plant in the legume family, growing 30-90 cm high. Soybean protein content is 35%-40%. GM soybeans are round in shape. Soybean stems are sturdy, upright, covered with brown, long, stiff hairs. Leaves typically have three leaflets; stipules are veined and covered with yellow fine hairs; leaf stalks are 2-20 cm long; leaflets are broad and ovate, papery; inflorescences are few-flowered or many-flowered; peduncles usually have 5-8 stalkless, densely clustered flowers; bracts are lanceolate with rough, reclining hairs; flower calyx is lanceolate, flowers are purple, light purple, or white with petal stalks and wing petals. Pods are large, slightly curved, drooping, yellow-green, covered with brown-yellow long hairs; seeds 2-5, oval to nearly spherical, with smooth seed coats in various colors including light green, yellow, brown, and black. Flowering occurs from June to July, and fruiting from July to September.

Originally from China, soybeans are cultivated throughout the country and widely around the world. It is one of China's important crops with a cultivation history of over 5,000 years, historically known as "shu." Major production areas are in Northeast China. Soybeans are rich in plant protein and are used to make various soybean products, extract soybean oil, brew soy sauce, and extract protein.