Applications

The following are from Ref. 11.

Margarine. One of the first uses for lecithin was in regular margarine around 1940. The emulsifying properties were combined with anti-spatter properties to make margarines more stable and better for sauteing. Diet margarines with the high water content use special lecithins to retain the tight emulsion and hold the moisture.

Table 1. Lecithin Nutritional Profile/Typical Analysis

Granular lecithin Typical liquid lecithin

Nutritional summary°

Table 1. Lecithin Nutritional Profile/Typical Analysis

Granular lecithin Typical liquid lecithin

Nutritional summary°

Phosphatides, acetone insoluble %

95% min

60% min

Natural soybean oil

2-3%

39%

Moisture

1%

0.7%

Fat, per 100 g product

90 g

93 g

Monounsaturated (oleic)

9.2%

17.9%

Polyunsaturated (linoleic, linolenic)

65.9%

60.7%

Saturated (palmitic, stearic)

24.9%

20.3%

Calories, per 100 g product

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