Solae

Lecithin has long been utilized by the food industry in a variety of forms to serve many different functions. Using specialty processes, Solae has extended soy lecithin's functionality and physical characteristics to create a wide variety of lecithin products. Solae's lecithin research and technical expertise also can customize a lecithin solution for any industrial need.

Emulsifiers help blend materials that do not mix spontaneously or easily when combined. When co-mingling two unlike phases (such as oil and water), soy lecithins help create and stabilize the emulsion. Once the two phases are mixed together, lecithins act as a barrier — positioning themselves around the newly combined phases to keep them from separating. The two most typical forms of emulsions involve oil and water. When oil is added into water, products such as mayonnaise, whipped toppings, infant formulas, salad dressings and lotions can be produced. The second type of emulsion is when water is introduced into the oil, which creates common foods such as margarines and icing/frostings. In processing some baked good products, a single SOLEC™ soy lecithin may be able to replace multiple emulsifiers.

Soy lecithins are often used in many bakery applications, such as bread, buns and tortillas. From a product functionality standpoint, Solae's soy lecithins can extend shelf life, i.e., softness for bread products. They also improve microwave heating capability for more uniformly heated products with less hot spots and softer texture when cooled. Lastly, SOLEC™ lecithins contribute to better water absorption and water retention in baking.

The sticking of foods to food-contact surfaces causes manufacturers to experience product loss, increase product re-work and increase downtime for cleaning — all of which negatively affect the bottom line. Lecithin's unique dual molecular structure, which gives it an affinity both for fat and water, enables it to prevent food items from sticking. Soy lecithins provide multi-functional benefits in release applications. Water-dispersible lecithins are used in continuous oven production to enhance food release from conveyor belts, and then assist in rinsing and cleaning belts post production. SOLEC™ lecithins used in sugar-coated products, like breakfast cereals, reduce overall stickiness and decrease product clumping. For pre-packaged foods, ranging from sliced cheese to pre-cooked pasta, SOLEC™ soy lecithins help keep pieces separate once packaged.

Solae's refined specialty lecithins enable quick and complete mixing of powdered drinks and foods to keep them properly blended. In production and packaging, lecithin helps retain the flowability of powders. For both hot and cold food and beverages, SOLEC™ flavor-neutral lecithins help promote rapid wetting. By dispersing the hydrophilic (water-loving) or lipophilic (fat-loving) powders, favorite foods such as powdered milk, chocolate powders, protein powders, cake mixes, instant puddings and whipped toppings are both simple to make and delicious to enjoy.

Most lecithins are moderate to heavy viscous fluids, which are difficult to spray in undiluted form at room temperature. Solae has a broad line of refined specialty lecithins for release and wetting applications with viscosities that overcome these issues. SOLEC™ lecithins provide easy and complete separation of fried or baked foods from both their cooking surfaces and other foods. Three types of spraying systems — airless, air-assisted and air-assisted airless spray — are all viable production options using SOLEC™ products.

The rapid growth of extruded foods, such as snack foods, pastas and cereals, requires a new generation of lecithins to enable efficient production. Solae is meeting this need by combining its technical expertise in extrusion processing with its worldwide leadership in value-added lecithin technology. SOLEC™ hydrophilic, value-added lecithins are easy to handle, concentrated powders which improve the processing of extruded food products by allowing the food product to better flow through the production process. This lubrication effect generally reduces the need for motor power, which allows for an increase in production. This improves the bottom line by producing more pounds of products in the same amount of time for the same energy cost. Lecithins also reduce stickiness of reduced-fat or fat-free products, eliminating downtime due to blockages and sticking.

Lecithin's chemical properties make them a versatile surfactant for use in industrial applications, such as cosmetics, wire manufacturing, paint, automotive construction, plastic molding and agricultural chemicals. In industrial applications, lecithins serve many purposes, including release, wetting, dispersion, emulsification and lubrication, as well as controlling product viscosity and crystallization. They also function as a softening agent, an emollient or an anti-dusting agent.

For more information about the various lecithin applications and to understand which SOLEC™ lecithin may be best for you, please contact us.