Soya Lecithin

Brief Overview

Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids. Lecithin can easily be extracted chemically or mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower.

It has low solubility in water but is an excellent emulsifier. In aqueous solution, its phospholipids can form 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. Lecithin is sold as a food, feed supplement and for medical uses.

Manufacturing Process

The process of manufacturing Soya Lecithin started by heating the crude Soy oil to 55 to 90 °C. Then, 1-5% of water or steam is added and sufficiently stirred. The phospholipids in the crude oil are hydrated and precipitated as a gum then separated by centrifugation. The properties of the separated hydrated gum contains 30 to 50% of water, 60 to 80% of phospholipid, and 20 to 40% of neutral fat and oil. The soy lecithin is obtained by drying the separated hydrated gum under reduced pressure at a temperature of 50 to 110 °C. 

• Animal feed  
• High quality skin for textile industry 
• Improve feed utilization in animal body  
• Improving growth rates  
• Control Amino acid balance in animal body  
• High amino acid absorbtion