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- Ingredient Name:Lecithin
- Functions:Release Agent, Anti-Sticking Agent, Dispersant, Emulsifier, Viscosity Modifier
- Labeling Claims:Kosher, Halal, Organic
- Certifications & Compliance:Organic Certified, FSSC 22000, Kosher, ECOCERT, Halal
- Physical Form:Liquid
Lecital Hydrolyzed Lecithin is a lecithin product which has undergone certain processes which altered its molecular structure. This is done with one simple purpose to make lecithin more water-loving, making it preferable for a variety of water-in-oil applications. To alter the characteristics of lecithin in order make it more suitable for the product to which it is added, lecithin can undergo enzymatic hydrolysis. In Hydrolyzed Lecithin, some of the phospholipids contain one fatty acid removed by phospholipase.Currently, the industry mostly produces Hydrolyzed Lecithin with a degree of hydrolysis of 40, 60, 80%. The degree of hydrolysis is understood as the ratio of the content of hydrolyzed phosphatidylethanolamine (PE) to the total content of PE. A change in the molecular structure and composition of standard lecithin under the influence of hydrolysis leads to a change in hydrophilic-lipophilic balance, which determines the properties and function. The hydrophilic-lipophilic balance number increases to 8-9 compared to standard lecithin, which has an HLB of 4 5. Due to this, Hydrolyzed Lecithin is able to stabilize not only oil-in-water emulsions, but also water-in-oil emulsions. This largely expands the field of application of Hydrolyzed Lecithin, which can be used in food substances containing more water.