Organic Lecithin Has Health And Food Processing Benefits
Lecithin or phosphatidycholine PC is a phospholipid, first discovered in the 1800s by a French scientist called Maurice Gobley. He extracted the compound from an egg yolk and in 1850 the compound was named lecithin from the word lekithos, which is the Greek term for egg yolk. This lecithin was first used commercially as an emulsifying agent for a number of years. It could extend the life of many processed foods so the food industry began to add it to all kinds of food products including baked goods, nut butters, candies, chocolates, protein drinks, prepared foods and instant soups. The lecithin would also be added to recipes for flavor and also to be an emulsifying agent. In the 1930 s when there was a boom in soyabean consumption, the byproduct of the soyabean processing was discovered to include 1.8 percent of hydrophosphatides. If this sludge was put through a process called degumming organic lecithin could be extracted and it would be an alternative to the lecithin from eggs. With this new development, lecithin really gained in popularity. In fact the organic lecithin from the soybean turned out to be a safer product. The animal s lecithin goes...