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Have you ever seen lecithin in action? Well, if you want to, then just put a bar of chocolate inside the freezer and wait a few minutes before taking it out again. Carefully study the chocolate bar. Do you see that thin layer of white coating the entire candy bar? That is lecithin in action right in front of you.

A Versatile Nutrient

Lecithin has varied purposes in the commercial sector. It is used as a natural emulsifier and/or lubricant and utilized as an essential ingredient for products ranging from pharmaceuticals to protective coverings. Lecithin is Read more . . .

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With more than 5,000 years of soybean cultivation, China is widely considered as the home of the oil crop. And as an essential derivative of soybean, lecithin production also forms a significant percentage of China’s industry.

Lecithin China is a phospholipid that is derived primarily from soybean. It is comprised mainly of polar and neutral lipids and glycerol, a phosphate group, and choline. Although lecithin may also be extracted from egg yolk, a big chunk of the commercial lecithin available in the market today come from soybean. Read more . . .

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The way people eat today is a far cry from the way people eat in the past. Previously, we’re usually happy with foods that are rich in fats and oils. We didn’t care about the amount of calories we eat in a day or how high the cholesterol in our blood is going to get if we consume this kind of food or that. Current trends in diet, however, have changed our general outlook about food. Instead of simply taking a liberal attitude about the kind of foods we eat, most of us have become more careful, to the point that some have even turned to vegetarianism and all its health and philosophical connotations. Read more . . .

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You might not like it if I told you that lipids or fats are essential components of our body. But it is true, whether you like it or not. In fact, every one of our billions of cells contains fats in some form or another.

If you are fond of cooking or you spend a heck of a lot of time in the kitchen, you probably know that the oils we use for cooking are hard to dissolve and typically change from liquid into a solid state under certain conditions such as a drop in temperature. If you want to prove it, then just place butter in the fridge and see what happens. Read more . . .

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Prior to the 1930s, commercial lecithin sold in the market came mostly from egg yolk. Truth is, that is how it got its name. In 1850, when French scientist Maurice Gobley first separated the compound from an egg yolk, he decided to name it after its derivation – lekithos, meaning “egg yolk.”

Decades later, however, the same compound was also found in the by-product of soybean processing. While soy lecithin does not have nearly as much phospholipids as egg yolk has, its 1.48 to 3.08 percentage of phospholipids Read more . . .