Where did lecithin get its name? Was it named after some brilliant scientist who discovered it while working night and day in a lab? Actually, the real story is a little blander than that. Lecithin actually comes from lekithos, which is the Greek word for “egg yolk.”
Now, why of all things would anyone name it after something so commonplace as an egg yolk? The reason is pretty straightforward: Because that is where French scientist Maurice Gobley first found lecithin. The year was 1805 and the scientist had just extracted a fat-like substance the yolk of an egg, which he quickly discovered contained properties very similar to those of an emulsifier.
Since then, the primary source for commercial lecithin had always been eggs. That was, until the 1930s came when it was found that soy lecithin could also be recovered from the waste product of soybean processing.
Today only very few people distinguish between soy lecithin and egg lecithin. The word has been used as a generic term referring to a whole class of fat and water soluble compounds called phospholipids.
Where Soy Lecithin Comes From
As mentioned earlier, soy lecithin is a by product of soybean processing. At first, the soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This has a hydrating effect on the soybeans, loosening it from its hull.
Then, the soybeans are cleaned and cracked into small pieces. The cracked beans are separated from the hulls and are heated and pressed into flakes.
Next, the flakes undergo a distillation process where the soybean oil is extracted, after which crude soy oil is made to undergo a “degumming” procedure. The sludge that is produced as a result is where soy lecithin comes from. Of course, the sludge would have to undergo another process first, to extract the lecithin.
The waste product usually contains solvents and pesticides that could be harmful if not purified through a process called the hexane extraction. This process actually yields less soy lecithin than the older ethanol benzol process. However, the process also produces a more marketable lecithin with better color, reduced odor and less bitter flavor.
Why are they good?
The food industry uses soy lecithin for a variety of purposes. As an emulsifier, the substance helps promote solidity in margarine and give consistent texture to dressings and other creamy products. It is also used in chocolates and coatings and to counteract spattering during frying. The U.S. Food and Drug Administration has tagged lecithin as one of the few emulsifiers that is safe for use by consumers.
But while soy lecithin is more popular for its emulsifying properties, it has more to offer. Its unique lipid molecular structure makes it useful for pharmaceutical and cosmetic applications. In addition, it is also utilized for a variety of industrial purposes, including paints, textiles, lubricants, and waxes.
Lecithin is also considered as having beneficial effects to our health. The substance actually contains three types of phospholipids: phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphotidylinositol (PI). Phosphatidylcholine contains the element choline, which is essential to every living cell in the body and is one of the main components of cell membranes. It seems majority of the health claims about soy lecithin may have something to do with the fact that it is an excellent source of choline.
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Lecithin Sources
... and calories, which in today's diet-conscious community may pose several negative health effects. If eating these lecithin sources is a concern for most people, then getting alternative sources, such as supplements may be the solution to look for. According to the USDA, particularly its Economic Research Service, the average American consumed 12 fewer pounds of red meat in 1996 than 20 years ago. In addition to that, it was also found that the average American, even with all the varied uses of lecithin, consume only about 3 g/day of the compound. To maintain adequate supply of lecithin in the body, we need to turn to other lecithin sources, over and above the normal diet. Soy Foods One of the most popular lecithin sources is soy. In fact, most lecithin sources sold commercially today Soy Lecithin are derived from soybean oil. In the United States, soy food consumption is increasing annually. This may help to increase the level of lecithin consumption. Soy food is one of the most versatile of lecithin sources. The...
What is Lecithin
... for commercial use. Today, it is not even a major source of lecithin in nutritional supplements. The reason may be that lecithins that come from plants are GRAS or Soy Lecithin generally regarded as safe. Who needs to take lecithin? When you know all there is to know about what is lecithin, then you probably know already that the substance is synthesized by the body from food. This means that it is not an essential nutrient, since the body can always get its supply of lecithin from its diet. This is also one of the reasons why hardly anyone ever suffers a deficiency in lecithin. Still, having a steady supply of lecithin for our body's use is good, if only to take advantage of the benefits it has to offer. Lecithin is naturally found in the foods that we eat, especially rich foods, such as egg yolk, soybeans, grains, wheat germ, fish, legumes, yeast, peanuts, etc. The compound can also be found as supplement sold to the public. Lecithin...
Lecithin Benefits
... its phosphate group. This unique structure of the compound contributes to one of its lecithin benefits, which is to act as an emulsifying agent, making it a convenient ingredient to use in many processed foods. Lecithin for Health While there is little doubt that lecithin is indeed a powerful emulsifier, there is more to lecithin benefits than that. For decades, people have been touting that treatment for high cholesterol is one of the many lecithin benefits. There is little evidence to support this claim, mostly because when the studies conducted were largely unreported. Still, these claims about lecithin benefits on high cholesterol may have something to do with the fact that lecithin, specifically phosphatidylcholine, appears to have the ability to disperse cholesterol in the blood, thus keeping them from sticking to the walls of...
Lecithin Effects
... additive, lecithin was first derived from egg yolk in 1950 during its discovery by French scientist Maurice Gobley. In fact, that is how it got its name - lethikos, the Greek word for "egg yolk." But by the Soy Lecithin end of the 1930s, it was soon discovered that lecithin may also be extracted from crude soybean oil after it has undergone a process called hexane extraction. Lecithin Effects as an Emulsifier The food industry is among the first industries that discovered the wonderful lecithin effects of this natural emulsifier. Since its discovery, it has been used in foods such as chocolate, cheese, margarine, and salad dressings. Acting as an emulsifier, the lecithin effects help mix fats with water and keep them from separating. When you place the chocolate...
Facts about Lecithin
... humans. But more than that, lecithin is actually a complex mixture of phospholipids, glycolipids, triglycerides, sterols, and small quantities of fatty acids, carbohydrates, and sphingolipids. Its primary phospholipid components include phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatic acid (PA). Now, since lecithin is present in the cells of all living organisms, you must think and believe that it is an essential nutrient. Certainly, that is what the adverts have been telling us. However, the facts about lecithin will tell you that the substance actually comes from the diet and is only synthesized in the body. Therefore, it is not an essential nutrient, although it may have some beneficial effects. As a phospholipid, the facts about lecithin will indicate that the substance is a major component in cell membranes. Lipids make the cell membrane semi-permeable -...
Lecithin Side Effects
... in the digestive processes through the action of bile which contains lecithin produced by the liver. There have been studies that show how lecithin could also have positive lecithin side effects on persons with high blood cholesterol level, appearing to lower it down. Lecithin, the Wonder Food Unlike other chemical substances such as proteins, carbohydrates, fats and oils, lecithin is actually not an essential nutrient. Well, yes, it does do wonders for the body, but a deficiency in lecithin won't make life bad for you. Besides, it is not like you are going to run out of lecithin anytime soon. You can always get your supply of lecithin from the foods that you eat, like eggs (yolks), soybeans, sunflower, grape seed, wheat germ, to name a few. Lecithin has been the subject of various extensive research studies, particularly concerning its role in degenerative diseases. Because of its being a major component in the...
Structure of Lecithin
... the structure of lecithin derived from egg yolk, arachidonic acid is involved in signal transduction and ensures high membrane fluidity. It is important for body weight development. On the other hand, docosahexaenoic acid is required for normal development of the brain, nervous system, and visual acuity. Consequently, both these important components of the structure of lecithin play a vital role during pregnancy and infancy. Since babies have only limited capacities, they need arachidonic acid and docosahexaenoic acid to synthesize fatty acids from their precursors. Structure of Lecithin: Soy Markedly different from egg yolk lecithin, the structure of lecithin derived from soy actually consists of three types of phospholipids: phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI). Since soy lecithin is obtained in the process of degumming crude soy oil, it contains minimal amounts of hydratable compounds (1.8%), comprised primarily of phosphatides. After going through the synthesizing process, the resulting structure of...
Lecithin Weight Loss
... lecithin is present in bile, a digestive substance produced by the liver and stored in the gall bladder to aid in digestion. It is critical for the absorption of fats and fat-soluble vitamins in the small intestine and serves as a major route for eliminating cholesterol. The presence of lecithin in bile is primarily to keep the fatty acids from mixing with other organic molecules also found in bile, such as bile acids, cholesterol, phospholipids, and bilirubin. By acting as an emulsifying agent, lecithin ensures that bile does all its functions smoothly. Lecithin, the Aid to Fat-Burning Another function of lecithin is to help burn fat. When you eat fatty foods, the fat gets deposited in the liver, which will then break it down so the body can use it as a source of energy. If the fats are not properly broken down, they will accumulate...
Lecithin is Powerful
... from vegetable, animal and microbial sources, but mainly from vegetable sources, the most important sources of which are soybean, sunflower, and grape seed. In 1998, the US Food and Drug Administration named lecithin as GRAS, or Generally Regarded as Safe, making it one of the few emulsifiers currently sold in the market as such. This is because compared with its synthetic alternatives, lecithin can be totally biodegraded and metabolized. In addition, lecithin is powerful since it is already an integral part of biological membranes, making it virtually non-toxic. Other emulsifiers can only be excreted via the kidneys so they may contain impurities. Phosphatidylcholine is a mixture of differently substituted sn-glycerol-3-phosphatidylcholine backbones. Chemically, its structure is utterly variable and dependent on fatty acid substitution. Another reason that lecithin is powerful is its role in protecting fatty acids from the damages caused by oxidation. An essential nutrient, fatty acids are highly vulnerable but greatly needed by the body. They are polyunsaturated fats and are a vital pat of each molecule....
Soy Lecithin Allergens
... one of the top seven allergens - sometimes known as the "sinister seven." Besides soy lecithin allergens, other allergens that are considered part of the "sinister seven" are peanuts, tree nuts, milk, eggs, shellfish, fin fish, and wheat. Allergies are a result of an oversensitized immune system that once exposed to a certain type of allergen, such as soy lecithin allergens, reacts by producing vast amounts of antibodies, known as immunoglobulin E (IgE). This results in reactions which may include coughing, sneezing, runny hose, Soy Lecithin hives, diarrhea, facial swelling, shortness of breath, a swollen tongue, difficulty swallowing, lowered blood pressure, excessive perspiration, fainting, anaphylactic shock, or even death. There are also delayed allergic reactions to soy lecithin allergens. While the reactions of this kind are less dramatic, they are even more common. Instead of...
Liquid Lecithin
... commonly regarded as safe to use. Benefits While lecithin is a natural part of the body, it is, however, not an essential nutrient, unlike fatty acids or amino acid. Our bodies already have lecithin and can manufacture more if needed. What is essential however is the synthesized form of liquid lecithin, which is choline. Our bodies derive choline from phosphatidylcholine component in liquid lecithin. To maintain cell membrane integrity and facilitate the movement of fats in and out of cells, as well as ions, wastes, and nutrients, we need a constant supply of choline. In addition, the neurotransmitter acetylcholine needs choline for its normal functions. Due to liquid lecithin's choline make up, the compound has been touted as a memory enhancer by improving cognitive function. Another benefit of liquid lecithin is to increase the rate at which fat is burned to...
Health Lecithin
... soluble compounds, more commonly known as phospholipids, sold commercially as powerful emulsifiers. On the other hand, scientists often use the term as a synonym for phosphatidylcholine (PC), a phospholipid component found in every living cell of the body, whether that body is plant or animal in origin. Scientists say that the health lecithin functions encompass everything that pertains to life, e.g., breathing, metabolism, energy production and transport, and nerve function. Many studies have shown the health lecithin benefits include the following: * Improve memory * Normalize reproductive health * Lower risks of cancer * Increase physical performance * And enhance liver and heart health. However, these health lecithin benefits are but the tip of the iceberg. As more and more researchers are focusing much of their time and energy on investigating the compound, more and more of the health lecithin...
Benefits of Lecithin
Lecithin - Its History and Origin The word lecithin comes from the word lekithos, which is Greek for "egg yolk." It was given that name because lecithin was actually first discovered in 1805 when the French scientist Maurice Gobley isolated the compound from an egg yolk. Lecithin is a great emulsifier. Since its discovery, it has been widely marketed Soy Lecithin in the commercial sector as an emulsifier used mainly in the food industry as well as an ingredient in products such as paints and pharmaceuticals. For years, people got their source of lecithin from egg yolk. Then in the mid 1930s, lecithin was recovered from the waste products of soybean processing, a discovery that changed the whole face of commercial lecithin. Today, most of the commercial lecithin we find sold in the market come from soybeans. Lecithin - Its Benefits Lecithin is regarded in the scientific community as a synonym for phosphatidyl choline (PC), which is said to...
Lecithin Supplements
... compound has been associated with treatments for a variety of diseases from lowering high blood cholesterol, to reducing heart attacks and stroke, atherosclerosis, dispelling symptoms of cirrhosis of the liver and gall stones, and improving memory loss. Lecithin supplements are even currently marketed as aids to weight loss. However, it should be noted that phosphatidyl choline itself is not an essential nutrient. Our bodies already have it and can produce more of it should the need arise. Choline, on the other hand, can only be derived from the foods we eat. A deficiency in this compound could lead to various debilitating diseases, not least of which is cirrhosis of the liver. The good thing about it is that phosphatidyl choline is normally synthesized by the body to form choline, so taking in lots of lecithin supplements containing a high percentage of the compound could help boost your supply of choline and overcome a potential deficiency. Lecithin supplements are one of the...
Soy Bean Lecithin
Soy bean lecithin is composed of three types of phospholipids: phosphatidylcholine (PC), phosphatidylehtanolamine (PE), and phosphatidylinositol (PI). The most important is phosphatidylcholine which, when synthesized, becomes choline, an essential nutrient that is desperately needed by the body. Phosphatidylcholine contributes to the structural integrity of the cell. Being a major component of the cell membrane, it also helps facilitate the movement of fluids in and out of the cell as well as eases cell signaling or communication. It is particularly important in such vital organs as the liver and the brain. Choline helps synthesize acetylcholine, a neurotransmitter responsible for much of our cognitive functions. Because of this unique function of Soy Lecithin choline, many scientists believe that supplementing our choline supply by taking soy lecithin may aid in brain related disorders, including dementia, memory loss, Alzheimer's disease,...