What is soy phosphatidylcholine
Lecithin, also known as Lecithin, is composed of glycerol, two molecules of fatty acids, phosphoric acid, and choline. Through the removal of water, these components condense into a lipid structure. Within the molecule, the fatty acid chain consists of both saturated and unsaturated non-polar hydrophobic tails. On the other hand, the phosphorylcholine portion acts as a polar hydrophilic head with dipole ions. Lecithin is commonly referred to as the "third nutrient" after proteins and vitamins due to its vital role in life processes. It serves as a fundamental building block for various cellular membrane structures and can be found in every cell, with higher concentrations observed in organs such as the liver, brain, heart, kidney, and immune system. In humans, it is primarily synthesized by the liver but can also be obtained from dietary sources like soybeans and egg yolks.
Why should we add phosphatidylcholine in food?
Phosphatidylcholine is a crucial anti-aging compound that interacts with proteins to form lipoproteins, thereby enhancing the nutritional value of food. Furthermore, it exerts beneficial effects on cardiovascular, cerebrovascular, and nervous system functions. It regulates blood lipid levels, prevents vascular sclerosis, safeguards liver health, mitigates the risk of Alzheimer's disease, improves brain function and overall well-being. Additionally, it aids in preventing and dissolving gallstone formation while boosting cell superoxide dismutase (SOD) activity and reinforcing cellular scavenging ability against free radicals. Moreover, it reduces lipid peroxide production and facilitates toxin decomposition within the body due to its hydrophilic nature. Its hemoglobin-enhancing properties contribute to smooth and supple skin texture while the presence of inositol serves as an essential element for maintaining skin and hair health. In particular, inositol promotes blood circulation leading to inhibition of premature graying; hence earning its reputation as an anti-aging guardian.
How does phosphatidylcholine work in food?
In the field of food, phosphatidylcholine serves as an effective antioxidant due to its ability to enhance the decomposition activity of peroxide and hydrogen peroxide in fats and oils. Consequently, its antioxidative properties find extensive application in the production of fats and oils. Moreover, phosphatidylcholine can function as an emulsifier in water-in-oil (W/O) emulsions. Given its sensitivity to ionic environments, it is commonly combined with other emulsifiers and stabilizers for optimal emulsification. Additionally, when used as a foaming agent in fried food preparation, phosphatidylcholine not only exhibits prolonged foaming capacity but also prevents food from sticking or scorching. Furthermore, within the realm of fermented food production, phosphatidylcholine can act as a catalytic agent to accelerate fermentation speed by significantly enhancing yeast and lactococcus activity.
Storage conditions
The physical state of lecithin varies from a viscous semi-solid to a powdered state, primarily dependent on the content of free fatty acids. The color can range from brown to bright yellow, depending on whether it has undergone bleaching and the level of purification. Lecithin oxidizes, discolors, and degrades when exposed to heat; degradation occurs at temperatures between 160-180°C for 24 hours; extreme pH levels also lead to degradation. Additionally, lecithin is both hygroscopic and susceptible to microbial degradation. Liquid or waxy forms of lecithin degrade at room temperature or higher and cause segregation below 10℃. It should be stored in airtight containers protected from light and oxygen; purified lecithin should be stored in airtight containers below freezing point. Lecithin is soluble in aliphatic hydrocarbons, aromatic hydrocarbons, halogenated hydrocarbons, mineral oils, and fatty acids but insoluble in cold vegetable oils, animal oils, polar solvents, and water.
