Phospholipids are the basic components of human cells (cell membrane, nuclear membrane, plastid membrane), and have an important relationship with near reproductive hormones and other functions. They have high nutritional value and medical value. Due to the intense pace of modern life, a large amount of phospholipid nutrition is lost. Since the Soy Lecithin health care products are functional health food, although not immediately effective, but have a comprehensive long-term stable effect, and no drug side effects, medical scientists began to pay attention to the positive role of soy lecithin in the prevention of disease.

What is Soya Lecithin Liquid

Soya lecithin liquid is a yellow viscous substance separated from the colloid in the refining process of soybean oil. It is an important by-product in the oil-making industry. Soybean lecithin is soluble in organic solvents such as fatty acids and phenyl ether, partially soluble in ethanol, extremely insoluble in acetone and methyl acetate, and insoluble in water.

Soy Lecithin Benefits

Because of phospholipid molecules with phosphoric acid and the amino alcohol in hydrophilic group and hydrophobic hydrocarbon key groups, phospholipid molecules hydrophilic side close to each other, hydrophobic near each other, so the water and oil, can make the oil-water two-phase soluble substances to form a stable emulsion. Soybean phospholipids not only have strong emulsion wetting dispersing effect but also in promoting fat metabolism in the body, muscle growth plays an important role in the development of the nervous system and anti-oxidation in body.

Soy Lecithin Bad for You

We can often see soy lecithin in the health care products counters of drugstores, so many people have taken soy lecithin, which is a very good health care products, favored by the masses of soy lecithin has a good effect and function, but it still has side effects, do you know? The side effects are caused by excessive consumption of lecithin, and people with weak immune systems are more susceptible. So what are the side effects of soy lecithin? It can cause

• Nausea

• Abdominal pain

• Diarrhea

• Headache

• Dyspnea

• Wheezing

• Vomiting

• Dizziness and other side effects

but also can cause mild indigestion and loose stools and can cause significant weight gain.

What Soya Lecithin Used for

With the further research on lecithin and the improvement of people's living standard, soybean lecithin will be more and more valued and applied by people.

Soy Lecithin and Chocolate

The addition of phospholipids in chocolate production can accelerate the dispersion rate of cocoa powder, sugar powder, and other components in cocoa butter and reduce the surface tension of the lipophile, surface of cocoa butter, and other components so that they can be completely dispersed and evenly distributed in chocolate.

The polarity of phospholipid molecules can make the surface of hydrophilic sugar powder lipophilic, thus can greatly reduce the viscosity of chocolate, reduce the surface tension of chocolate. Not only can improve the filling degree and firmness of chocolate pulp filling mold, so that the chocolate plate of filling mold is convex and hollow, full edges and edges, prevent frosting on the surface which maintains the gloss of the chocolate surface.

Soy Lecithin Foods

In the production of bread, steamed bread, and cakes, adding about 2% soy lecithin can increase the elasticity of food and reduce viscosity. Improve the product more soft, the volume increases, the surface is soft and smooth, the internal structure is uniform and fine, the flavor increases and is not easy to lose, and extend the preservation period of food.

Soy Lecithin and Milk

In the processing of milk powder, if 0.2% phospholipid is added to improve the milk powder particles, the water repellent effect can be removed, a wettable surface can be obtained, and the wettability and dispersibility of the product can be improved. Meanwhile, the stability of protein can also be enhanced. Phospholipid can make milk powder dissolve rapidly in water, and is the dispersant emulsifier for the production of instant milk powder.

Soy Lecithin for Cooking

In frying products, soy phospholipids can for a long time to keep need foaming ability, prevent food adhesion and coking. Also can reduce the oil absorption rate of fried food. At the same time, soy lecithin only makes oil dielectric foaming, so will not produce an obvious splash. Due to foaming function artificially increase the volume of a heat transfer medium, thereby significantly reducing the amount of the used oil to cook food Suitable for

• frying meat

• fish

• poultry and vegetables, such as chicken, pork chops, fish fillets, or vegetables

Conclusion

Soy lecithin is a kind of common natural emulsifier, and very healthy for the human body. Based on the importance of phospholipids’nutritional composition and activity of life in many countries has approved the refining of high purity lecithin in healthy food, lecithin adjustment of blood rheology in purifying blood vessels. To reduce serum cholesterol Maintain the brain nutrition function has a certain effect.

On the other hand, soybean lecithin is a very good natural emulsifier and surfactant, non-toxic, non-stimulating, easy to degrade, and has a variety of effects. It is widely used in food, medicine, cosmetics and feed processing.