| Type: | Gunkanmaki |
|---|---|
| Storage Method: | Refrigerate |
| Shelf Life: | 6 Months-12 Months |
| Quality: | Excellent |
| Transport Package: | Paper |
| Specification: | large |
| Samples: |
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Audited Supplier When seeking to answer the question, "What is soy lecithin?" our search immediately takes us to mid-19th century France. First isolated by French chemist Theodore Gobley in 1846, lecithin is a generic term to designate a variety of naturally occurring fatty compounds found in animal and plant tissues.
Composed of choline, fatty acids, glycerol, glycolipids, phospholipids, phosphoric acid and triglycerides, lecithin was originally isolated from egg yolk. Today, it is regularly extracted from cottonseed, marine sources, milk, rapeseed, soybeans and sunflower.
It is usually used as a liquid but can also be purchased as lecithin granules.
By and large, the vast majority of lecithin use centers around its usefulness as an excellent emulsifier.
We know that oil and water don't mix, right? When the two are placed into a solution and shaken together, the oil droplets initially spread out and appear to evenly disperse, but once the shaking stops, the oil separates from the water again.
This is exactly why lecithin is so important and often used as an additive in processed foods, medicine and supplements.
When lecithin enters the equation, oil is broken down into smaller particles in a process called emulsification, making the oil droplets easier to clean or digest when eaten. Thus, lecithin helps give products a smooth, uniform appearance.
Additionally, its ability to emulsify fats makes it an ideal ingredient for nonstick cooking sprays and soaps.
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