Lecithins

Lecithins are among the most widely used emulsifiers in the food industry. However, although they are used in a vast variety of applications, it is difficult to find systematic data about the emulsification and application properties of lecithin. This chapter provides a comprehensive overview of all aspects of commercial lecithins – their sources, composition and chemistry, analytical and quality considerations, types and functionalities, as well as key and potential applications. In commercial lecithins, glycero-phospholipids are of great importance in terms of both quantity and function. The processes for producing lecithin on an industrial scale may display considerable differences, depending on the raw material in question. The solubility of the various components of lecithin in organic solvents is derived primarily from their polar head groups and depends on the fatty acid composition.