Soya+Lethicin

Soy lecithin is an emulsifying compound used in many products, from foods to topical skin care products, to prescription drugs. It’s extracted from soy beans during the processing of soybean oil.

Lecithin is the basic product, and in this case it’s derived from soy. Traditionally, lecithin comes from eggs – its name originates from the Greek word ‘lekithos’ which means egg yolk.

The major role of lecithin is to prevent oil and water (or hydrophobic and hydrophilic compounds) from separating – this is the basic effect of emulsification.

Lecithin is also used in many food products to reduce viscosity, control sugar crystallization and flow properties, helps ingredients mix together more evenly, and improves shelf life. For example, chocolate would not have its smooth rich taste if it weren’t for lecithin.

Basically, many foods that we eat contain lecithin, whether it be from using egg yolk lecithin in baking, or soy lecithin in pre-made foods or supplements. Regardless of its food application, lecithin is generally used in very small amounts, with the result that it is usually present in finished foods at levels rarely exceeding 1% by weight of the final food product.

Safety?

One of the biggest concerns with the use of soy lecithin in foods is that it comes from soy, which some people believe is a harmful and unhealthy food, specifically soy protein. However, during the manufacture of lecithin derived from soy, most (but not all) of the soy protein is removed. And the amount of protein left in soy lecithin is less than 0.3% of the total weight.

For persons with minor soy sensitivities, soy lecithin found in the miniscule amounts in most food products is not a problem. But, for people with a severe soy allergy, food containing any soy, even soy lecithin, should be avoided. There are case studies showing severe allergic reactions in individuals with a true soy sensitivity when they consume foods with soy lecithin.

Overall, unless you have a severe soy allergy, there is no reason to avoid soy lecithin in the miniscule amounts it may be found in some foods.

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Soya lecithin has several uses in commercial food production and in the home. Ruth Winter, author of "A Consumer's Dictionary of Food Additives," writes that lecithin is "used as an emulsifier to stabilize a mixture and ensure consistency." As an emulsifier, the soya lecithin prevents water and oil from separating.

Soya lecithin comes in two forms: granular and liquid. Granules are light tan in color and range in size from tapioca pearls to coarse salt. Liquid soya lecithin is dark brown and has a viscosity similar to honey.

Related Searches: Lecithin SoyLecithin Choline Difficulty:EasyInstructions

1 Substitute 1 tablespoon of liquid soya lecithin for each large whole egg in yeast breads. Add one cup of granules per loaf of bread dough, and knead in. Lecithin's emulisifying properties will interact with gluten, the protein in the flour, to strengthen the gluten network. The dough will rise evenly and the holes created by gas escaping during the yeast process will be small and consistent, ensuring a good texture.

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">2 <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Replace each egg in meatball recipes with 1 tablespoon of soy lecithin granules.

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Add 1/2 teaspoon of liquid soya lecithin or one tablespoon of granules to one cup of fruit smoothies, milk or soy shakes and malted drinks. Blend until smooth and creamy. Soya lecithin is a source of B vitamins including choline and inositol, and greatly helps increase absorption of fat-soluble vitamins such as vitamin A.

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">4 <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Coat baking pans lightly with liquid soya lecithin, or with granules dissolved in warm water, to prevent food from sticking. Cover the pan evenly.

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">5 <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Add one tablespoon of liquid soya lecithin for each cup of combined water and oil in homemade lotions and creams, and blend on high until it's the consistency you desire.

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Tips & Warnings <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Lecithin burns at temperatures higher than 350 degrees.

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Paul Pitchford, author of "Healing with Whole Foods: Asian Traditions and Modern Nutrition," warns against over-consumption of soya lecithin: "Ingesting too much (several grams daily) isolated, supplemental lecithin can produce serious side effects--including severe abdominal pain and weight loss."

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Maximum safe dosages have not been established for children, pregnant or nursing women or those with liver or kidney disease

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Read more: How to Use Soya Lecithin | eHow.com <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">[|http://www.ehow.com/how_5692290_use-soya-lecithin.html#ixzz1mw5FwqD1]

<span style="color: black; font-family: 'arial','sans-serif'; font-size: 19px;">Soy lecithin offers a multifunctional, flexible and versatile tool. It is probably best known for its emulsifying properties, which help promote solidity in margarine and give consistent texture to dressings and other creamy products. Lecithin is also used in chocolates and coatings and to counteract spattering during frying

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">** COMPOSITION ** <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications. <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Lecithin is a combination of naturally-occurring phospholipids, which are extracted during the processing of soybean oil. The soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This process hydrates the soybeans and loosens the hull. The soybeans are then cleaned and cracked into small pieces and the hulls are separated from the cracked beans. Next, the soybean pieces are heated and pressed into flakes. Soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation1. <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Lecithin is utilized in a wide variety of food and industrial applications. The French scientist, Maurice Gobley, first discovered the substance in 1850, and named it "lekithos," the Greek term for egg yolk. At the time, eggs provided a primary source of commercially-produced lecithin. Today, the majority of lecithin used in food applications is derived from soybeans. <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">[] <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Confectionery <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Promotes even blending of all ingredients <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Increases softness and decreases tackiness in chewing gum <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Prevents sticking
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">PROCESSING **
 * <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">FUNCTIONAL BENEFITS **

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Baked Goods <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Ensures even mixing <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Facilitates moisture retention <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Acts as an egg yolk sparing agent <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Improves crumb texture in cakes

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Reduced-Fat Baked Goods <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Improves moisture retention <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Increases shortening effect <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Decreases stickiness of doughs

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Dairy Products <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Enhances structure and firmness of whipped products <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Improves dispersibility in coffee whiteners

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Snack Foods <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Facilitates even distribution of ingredients <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Improves texture and mouthfeel

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Canned Foods <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Reduces fat cap during retort process <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Helps bind fat and keep it in suspension

<span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Instant Foods <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Improves dispersal of high-fat powders <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">• Enhances hydration of high-protein ingredients <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">[] <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Lecithin, an oily substance found in egg yolks and soybeans, provides a useful emulsifier in recipes to stabilize mixtures of fats and other ingredients. You can find lecithin in liquid or granular forms in natural food stores. As well as preventing oils in breads, margarine and chocolate bars from separating, lecithin contains choline, a B vitamin valuable for learning, memory and brain development.

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Step 1
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Add 2 tbsp. of lecithin to your other ingredients including flour, yeast, salt and regular oils to make two loaves of rye, whole-wheat or cinnamon raisin bread, advises experienced baker Donna Diegel in "The Complete Idiot's Guide to Vegan Baking." Lecithin gives breads improved texture, lift and structure; whole-grain breads especially may be heavier and more crumbly without lecithin and the partnered ingredient of wheat gluten. <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">Lose 14kg in 14 Days <span class="line22" style="color: black; font-family: 'arial','sans-serif'; font-size: 19px;">This 1 trick was designed for those <span class="line32" style="color: black; font-family: 'arial','sans-serif'; font-size: 19px;">Looking to lose weight fast! <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">www.fit-foods-planner.com <span style="color: #333333; font-family: 'Arial','sans-serif'; font-size: 19px; text-decoration: none;">Sponsored Links

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Step 2
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Add 2 tsp. to 2 tbsp. of lecithin to the flour, sugar, eggs and flavorings for cakes such as low-fat blueberry, bundt, banana fudge ripple, buttermilk and chocolate flavors to vastly improve the texture, advises Sandra L. Woodruff in "Secrets of Fat-Free Baking."

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Step 3
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Add 1/4 to 1 tsp. of lecithin to dough for sandwich bread, simple quick bread, whole-wheat bread and hamburger buns to help olive oil or separated eggs blend better with flour, sugar and baking powder and to increase bread volume. If you enjoy cooking with heirloom wheat flours, add 1 tbsp. to kamut bread recipes, recommends Bob's Red Mill, an Oregon-based purveyor of whole-grain flours, bread mixes and cereals, and 1/2 tbsp. to spelt potato bread.

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Step 4
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Add 1 tbsp. of the granules to sauces, custard desserts or homemade desserts, recommends natural health writer Linda Page in "Cooking for Healthy Healing." In general, lecithin can be substituted for one-third of the oil in recipes, she states.

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Step 5
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Add 1 tbsp. of lecithin to cookie recipes, and reduce butter or canola oil by an equivalent amount. Add 1/2 tsp. to the ingredients for white chocolate frosting to keep the cocoa butter from separating from the dry ingredients, water and cane juice. Add 1 tsp. to lemon bars, suggests Bob's Red Mill.

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Tips and Warnings
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Read more: <span style="color: #003399; font-family: 'Arial','sans-serif'; font-size: 19px;">[|http://www.livestrong.com/article/522930-how-to-use-lecithin-in-cooking/#ixzz1mw73Cyqt]
 * <span style="font-family: 'Arial','sans-serif'; font-size: 19px;">You can also use lecithin in cooking by working with nonstick spray cooking oils instead of vegetable oil or butter to grease baking tins or omelet pans.

<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Food Additive
<span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Soy lecithin is in many prepackaged foods. It contributes a variety of properties that makes it vital to the manufacture and shelf life of many foods you take for granted. Soy lecithin is in your margarine as an emulsifier, to allow oil and water to mix, and it may also perform the same function in your chocolate. It also increases the viscosity of foods like margarine and chocolate syrups to reduce splattering. It is commonly added to baked goods to prolong freshness because it interferes with starch crystallization, and it also inhibits sugar crystallization, which keeps chocolate from developing a haze. It is also a common ingredient in cooking sprays, both commercially and at home, because it provides lubrication without affecting flavor. <span style="color: black; font-family: 'Arial','sans-serif'; font-size: 19px;">Read more: <span style="color: #003399; font-family: 'Arial','sans-serif'; font-size: 19px;">[|http://www.livestrong.com/article/490078-truth-about-soy-lecithin/#ixzz1mw7iUrj8]