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E322 (Soybean Lecithin) are food additives that can act as emulsifiers, stabilisers, antioxidants, humectants or lubricants.
Chemically they are phospholipids that yield by chemical or enzymatic hydrolysis (E322 (Soybean Lecithin)) apart from glycerol and higher monocarboxylic acids, phosphoric acid and an amino alcohol (choline, ethanolamine).
In nature E322 (Soybean Lecithin) is widespread in both the animal kingdom (egg yolk, brain, heart, liver) and the plant kingdom (sunflower seeds, maize, soya, cotton).
CAS: 8002-43-5
Synonyms:Lecithin, Soybean;Soy Lecithin;1DI56QDM62;310-129-7;Lecithin, Soy;Soya Lecithin;Soybean Lecithin;Soybean Phospholipids;ALCOLEC BS;E-322(I);EINECS 310-129-7;GLYCINE MAX PHOSPHOLIPIDS;Hawkeye;INS NO.322(I);INS-322(I);LECITHIN, SOYBEAN (II);Lecimulthin 100;Lecithins, from soy beans;SOY LECITHINS;SOY PHOSPHATIDES;SOY PHOSPHOLIPIDS;SOYBEAN LECITHINS;UNII-1DI56QDM62
E322 (Soybean Lecithin) is obtained from soya beans, these contain 2.5-3.2% lecithin. Obtaining E322 (Soybean Lecithin) involves deoiling soybean oil by hydration with water or steam, followed by centrifugation.
The crude E322 (Soybean Lecithin) preparation is brown in colour and is bleached by treatment with hydrogen peroxide.
The preparation obtained contains: 29-43% phosphatidylcholine (PC), 21-43% phosphatidylethanolamine (PE), 21-34% phosphatidyl inositol (PI).
E322 (Soybean Lecithin) also contains phosphatidic acid (PF).
E322 (Soybean Lecithin) is a natural emulsifying agent.
Such as soap, E322 (Soybean Lecithin) has the property to bind water molecules with fat molecules.
Above its health benefits (against bad cholesterol), you can add soya E322 (Soybean Lecithin) to your liquid preparations to create amazing espumas.
E322 (Soybean Lecithin) is an excellent emulsifier that allows you to create smooth and stable emulsions without the need for heating.
E322 (Soybean Lecithin) is ideal for making creams, milks, lotions and other cosmetic products right at home.
E322 (Soybean Lecithin) comes in one of two forms: a homogeneous, viscous liquid or a homogeneous, free-flowing powder, in which small crumbling lumps are acceptable.
E322 (Soybean Lecithin) does not contain additives that change the taste or smell – both of these elements remain typical for soy.
E322 (Soybean Lecithin) takes on the color of the raw material from dark brown, yellow-gray to light straw.
E322 (Soybean Lecithin)is obtained from soy beans and is a by-product of oil refining.
E322 (Soybean Lecithin) has emulsifying and stabilizing properties, which means it allows emulsions to form, increases the viscosity of the product and improves its consistency.
E322 (Soybean Lecithin) can also be a source of protein in food products.
E322 (Soybean Lecithin) can also be obtained by extracting the oil with an organic solvent (acetone or alcohol) and then evaporating it by vacuum distillation.
E322 (Soybean Lecithin) from the Ancient Greek λέκιθος lékithos "yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials.
Add sE322 (Soybean Lecithin) to the aqueous phase of your cosmetic formula and mix until a homogeneous mixture is achieved.
The ideal ratio is 1-5% of the total volume of the recipe, depending on the desired consistency and stability of the final product.
E322 (Soybean Lecithin) is used in the food industry as a natural emulsifier and stabilizer.
E322 (Soybean Lecithin) is mainly used in the bakery and confectionery industry.
E322 (Soybean Lecithin) stabilizes emulsions such as mayonnaise and extends the freshness of bread.
E322 (Soybean Lecithin) can also be found in the composition of: chocolates, cakes, desserts, cocoa-like drinks, margarines and dairy products.
Powdered E322 (Soybean Lecithin) is more hydrophobic than liquid lecithin, it binds better with fat.
In turn, E322 (Soybean Lecithin) is more hydrophilic, so it binds better with water.
Therefore, high-fat mixtures such as chocolates and confectionery are emulsified or stabilized by adding E322 (Soybean Lecithin).
In turn, powdered E322 (Soybean Lecithin) stabilizes the formation of bread and improves the texture of dressings, sauces and chewing gums.
E322 (Soybean Lecithin) is also used in the cosmetics industry.
E322 (Soybean Lecithin) is an emulsifier in ointments and creams, which means that they have a uniform consistency and do not separate.
In addition, E322 (Soybean Lecithin) has a high lipid content, so it creates a greasy layer on the skin’s surface, which is why it is added to moisturizing creams.
E322 (Soybean Lecithin) also improves the condition of hair, so it is an ingredient in conditioners and emollient masks.
E322 (Soybean Lecithin) is mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.
E322 (Soybean Lecithin) is a deoiled Phospholipid (E322) that has an emulsifying function that is widely used in the food industry.
As a high-efficiency natural emulsifier, powdered phospholipids can provide high-efficiency emulsification for food processing: they can mix fat and water evenly to form an emulsion and can combine oil and water to form a suspension.
The HBL value of standard powdered phospholipids can reach about 7.
E322 (Soybean Lecithin) was first isolated in 1845 by the French chemist and pharmacist Théodore Gobley.
In 1850, he named the phosphatidylcholine lécithine.
Gobley originally isolated E322 (Soybean Lecithin) from egg yolk and established the complete chemical formula of phosphatidylcholine in 1874; in between, he demonstrated the presence of lecithin in a variety of biological materials, including venous blood, human lungs, bile, roe, and brains of humans, sheep and chicken.
E322 (Soybean Lecithin) can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether or benzene; or extraction can be done mechanically.
Common sources include egg yolk; marine foods, soybeans, milk, rapeseed, cottonseed, and sunflower oil.
E322 (Soybean Lecithin) has low solubility in water, but is an excellent emulsifier.
In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature.
This results in a type of surfactant that usually is classified as amphipathic.
E322 (Soybean Lecithin) is sold as a food additive and dietary supplement.
In cooking, E322 (Soybean Lecithin) is sometimes used as an emulsifier and to prevent sticking, for example in non-stick cooking spray.
Properties and applications
E322 (Soybean Lecithin)'s have emulsification and lubricant properties, and are a surfactant.
They can be completely metabolized by humans, so are well tolerated by humans and nontoxic when ingested.
The major components of commercial soybean-derived lecithin are:
33–35% soybean oil
20–21% phosphatidylinositols
19–21% phosphatidylcholine
8–20% phosphatidylethanolamine
5–11% other phosphatides including phosphatidylserine
5% free carbohydrates
2–5% sterols
1% moisture
E322 (Soybean Lecithin) is used for applications in human food, animal feed, pharmaceuticals, paints, and other industrial applications.
Applications include:
In the pharmaceutical industry, E322 (Soybean Lecithin) acts as a wetting agent, stabilizing agent and a choline enrichment carrier, helps in emulsification and encapsulation, and is a good dispersing agent.
E322 (Soybean Lecithin) can be used in manufacture of intravenous fat infusions and for therapeutic use.
In animal feed, E322 (Soybean Lecithin) enriches fat and protein and improves pelletization.
In the paint industry, E322 (Soybean Lecithin) forms protective coatings for surfaces with painting and printing ink, helps as a rust inhibitor, is a colour intensifying agent, catalyst, conditioning aid modifier, and dispersing aid; E322 (Soybean Lecithin) is a good stabilizing and suspending agent, emulsifier, and wetting agent, helps in maintaining uniform mixture of several pigments, helps in grinding of metal oxide pigments, is a spreading and mixing aid, prevents hard settling of pigments, eliminates foam in water-based paints, and helps in fast dispersion of latex-based paints.
E322 (Soybean Lecithin) also may be used as a release agent for plastics, an anti-sludge additive in motor lubricants, an anti-gumming agent in gasoline, and an emulsifier, spreading agent, and antioxidant in textile, rubber, and other industries.
Food additive
The nontoxicity of E322 (Soybean Lecithin) leads to its use with food, as a food additive or in food preparation.
E322 (Soybean Lecithin) is used commercially in foods requiring a natural emulsifier or lubricant.
In confectionery, E322 (Soybean Lecithin) reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.
In emulsions and fat spreads, such as margarines with a high fat content of more than 75%, E322 (Soybean Lecithin) stabilizes emulsions, reduces spattering (splashing and scattering of oil droplets) during frying, improves texture of spreads and flavor release.
In doughs and baking, E322 (Soybean Lecithin) reduces fat and egg requirements, helps even out distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning.
E322 (Soybean Lecithin) improves wetting properties of hydrophilic powders (such as low-fat proteins) and lipophilic powders (such as cocoa powder), controls dust, and helps complete dispersion in water.
E322 (Soybean Lecithin) keeps cocoa and cocoa butter in a candy bar from separating.
E322 (Soybean Lecithin) can be used as a component of cooking sprays to prevent sticking and as a releasing agent.
In the E322 (Soybean Lecithin) is designated at food additive E322.
Production
Commercial E322 (Soybean Lecithin), as used by food manufacturers, is a mixture of phospholipids in oil.
The E322 (Soybean Lecithin) can be obtained by water degumming the extracted oil of seeds.
E322 (Soybean Lecithin) is a mixture of various phospholipids, and the composition depends on the origin of the lecithin.
A major source of E322 (Soybean Lecithin) is soybean oil.
Because of the EU requirement to declare additions of allergens in foods, in addition to regulations regarding genetically modified crops, a gradual shift to other sources of E322 (Soybean Lecithin) (such as sunflower lecithin) is taking place.
The main phospholipids in E322 (Soybean Lecithin) from soy and sunflower are phosphatidylcholine, phosphatidylinositol, phosphatidylethanolamine, phosphatidylserine, and phosphatidic acid.
They are often abbreviated to PC, PI, PE, PS and PA, respectively.
Purified phospholipids are produced by companies commercially.
Hydrolysed E322 (Soybean Lecithin)
To modify the performance of E322 (Soybean Lecithin) to make it suitable for the product to which it is added, it may be hydrolysed enzymatically.
In hydrolysed E322 (Soybean Lecithin)'s, a portion of the phospholipids have one fatty acid removed by phospholipase.
Such phospholipids are called lysophospholipids.
The most commonly used phospholipase is phospholipase A2, which removes the fatty acid at the C2 position of glycerol.
E322 (Soybean Lecithin)'s may also be modified by a process called fractionation.
During this process, E322 (Soybean Lecithin) is mixed with an alcohol, usually ethanol.
Some phospholipids, such as phosphatidylcholine, have good solubility in ethanol, whereas most other phospholipids do not dissolve well in ethanol.
The ethanol is separated from the E322 (Soybean Lecithin) sludge, after which the ethanol is removed by evaporation to obtain a phosphatidylcholine-enriched lecithin fraction.
