Emulsifier Soy Lecithin (E322 And E476): Composition, Benefits And Harms

Soy was cultivated several millennia ago in the Eastern region, cultivated and consumed as food. The plant contains essential amino acids that are well absorbed by humans. For this reason, in the century before last, it attracted the attention of breeders. With the goal of making soy profitable and affordable, they discovered another use for it. Soy seeds began to process in a special way and get raw oil-a brown liquid with a specific smell, saturated with a variety of substances:

• Saturated fatty acids — palmitic and stearic.
• Oleic monounsaturated fatty acid (omega-9).
• Omega-3 and omega-6 polyunsaturated acids.
• Iron and zinc.
• Vitamin B4 (choline).
• Vitamin E (alpha-tocopherol).
• Vitamin K (phylloquinone).
• Sterols that are part of the cell membrane.

The energy value of the substance is 899 kilocalories. In the international classification, the additive appears under the code E322, which is always indicated by the manufacturer on the package.

APPLICATION IN THE FOOD INDUSTRY

Soy oil, which contains lecithin, is in the second place in the world industry after palm oil. It can be of several types:

1. Cold-pressed-it is obtained directly by pressing soy seeds and is not processed; it is considered the most useful and rich in valuable substances, including a large amount of lecithin;
2. Unrefined is a raw oil that has undergone a hydration process in order to extend the shelf life; it contains a lot of lecithin, as well as in cold-pressed oil; it is actively used for food purposes, but it is not recommended to heat the substance, because under the influence of temperature, carcinogens are formed.
3. Refined-this oil usually has a pleasant smell and is often used in the food industry.

The lecithin contained in the oil determines a wide range of its application from the confectionery industry to the pharmaceutical and even cosmetic industry. Consider these areas.

CONFECTIONERY PRODUCTION

Bakery muffins. Here lecithin performs two tasks at once: a substance that creates water-oil emulsions, i.e. an emulsifier, and as an important element of confectionery fat. In addition, lecithin, due to its origin, can replace the egg yolk in the dough. Thanks to lecithin, it is possible to get the crumb structure necessary for normal baking and not worry about the appearance of irregularities on the surface. As a result, the manufacturer gets a smooth, even product of uniform color and correct texture. This method of application is common all over the world.

Waffles. In their preparation, lecithin is added to both the dough and the filling. When baking wafer sheets, the lecithin in the dough helps ensure that the wafers do not stick to the forms. The filling for them is prepared on a fat basis, so in this case, lecithin will preserve a light uniform consistency for it, helping to evenly distribute the water and fat components. The finished product turns out to be crisp and does not lose these properties throughout the entire storage period, does not crumble or break. Lecithin acts in a similar way in cones for ice cream and custards.

Cookie. The dough-base for it should be elastic, which is possible thanks to lecithin. The substance makes the product crumbly and helps reduce the fat content (since it itself belongs to the fat-like). In addition, lecithin is able to give the liver a uniform color and a uniform, crack-free surface. A product prepared with lecithin usually turns out to be soft and has a delicate taste, since it takes much less time (and the time factor means a lot to the confectionery industry).

Pancakes. The dough for pancakes should be moderately viscous, so that baking is successful. Lecithin helps control this characteristic. The use of additives significantly simplifies the production process, makes the flow of products consistent and easy to control.

Biscuits and cupcakes. For these confectionery products, it is especially important to carefully distribute fat, which just provides lecithin. Its addition makes it easier to mix the dough and saves the product from sticking to the metal baking dish — so that it does not lose its aesthetic appearance.

Thus, the use of lecithin in this area gives the product (at the test stage) fluidity, color uniformity, smooth and uniform texture and friability. All these features can be achieved by adding 1-2 percent lecithin.

FA

FAT AND OIL PRODUCTION

Lecithin plays a special role in the production of margarine. It is margarine that is often used in the production of bread and other baked goods, as compared to vegetable oils, it provides a more stable texture to the product and a soft surface. Margarine adapts better to changes in temperature during cooking. Without lecithin, this would not be possible. Therefore, its role in the production of margarine for puff products, products from shortbread and whipped dough, creams and fillings can not be underestimated — the fat-and-oil and confectionery industries are very related.

DAIR

DAIRY INDUSTRY

THE

THE MEDICINE

Do not overlook the antioxidant properties of lecithin. It is able to remove accumulated harmful substances — for example, in case of poisoning, withdrawal syndrome, helping the liver to cope with toxins, regenerate cells and stimulating the production of bile. Doctors prescribe medications to patients with impaired lipid metabolism, for the prevention of atherosclerosis and after suffering from serious cardiovascular diseases.

Usually the drug is in the form of capsules, but for children it is produced in a more convenient form. When breastfeeding, the baby receives lecithin, which is necessary for development, along with milk. Older children are given the Supplement in the form of a gel (often enriched with vitamins and having a pleasant fruit taste).

COSMETIC

COSMETIC

• As an active ingredient, it restores the protective functions of Mature skin, as well as damaged and in need of nutrition. In addition, it clearly shows antioxidant properties.
• As an emulsifier, it turns the fats that are part of cosmetics into micro-drops and gives them the desired texture (for example, thick “sour cream”). This texture is evenly distributed over the skin and is better absorbed.
• Another interesting task of the Supplement is to be a kind of”vehicle”. To do this, substances that can not overcome the barrier of the epidermis are placed in special capsules made of lecithin and those transport them to the skin. So lecithin makes cosmetics work as effectively as possible.
• As a rule, if the composition of a cream includes lecithin, it has moisturizing properties and a pleasant texture. Often this substance is combined with vitamin complexes, which only increases its beneficial effect.

USE of E

USE of E322

IMPROVES

IMPROVES CHOLESTEROL LEVELS

ACTS AS

ACTS AS A SOURCE OF CHOLINE

• it is part of the neurotransmitters that transmit signals between nerve cells, as well as from nerve cells to muscles; in other words, a person is capable of mental activity and physical activity due to choline;
• provides normal functioning of the brain area responsible for memory and learning ability;
• it acts as a substance that forms the shell of nerve cells; sometimes it is compared to the insulating coating of electrical wires;
• helps the lungs become saturated with oxygen and remove carbon dioxide from the blood.

Scientists also found that choline is important for proper fetal development, when the nervous system is formed and future mental abilities are laid. Choline also has a positive effect on neural cells that are genetically predisposed to Alzheimer’s disease, so foods containing it are important for the diet — soy beans, as well as beef, Turkey, chicken, cod, chocolate and bread made from coarse flour.

CAN STRENG

CAN STRENGTHEN THE IMMUNE SYSTEM

Other substances rich in lecithin help improve the quality of breast milk, prevent degenerative changes in muscle and nervous tissue, strengthen capillaries, promote digestion, protect the thin walls of the gastrointestinal tract and help absorb fat-soluble vitamins. In fact, it has few contraindications: it is allowed even for people who are allergic to other fats, as well as those who have arthritis (with this disease, there are dietary restrictions) and diabetes (lecithin reduces the need for insulin).

There are also categories of people who need lecithin especially:

1. pregnant women development of all vital systems of the fetus;
2. infants and children of preschool age for the development of intellectual abilities;
3. teenagers during the period of active growth of the body;
4. for athletes and those who do a lot of physical activity;
5. older people, since the content of lecithin in the body decreases with age;
6. people with skin diseases such as dermatitis and psoriasis, when the lipid surface of the skin is affected (lecithin helps restore it as part of a comprehensive treatment);
7. those with liver and gallbladder diseases.

There is a norm for taking lecithin-3-4 times a day before meals. If you choose a granulated Supplement, the adult dose is one teaspoon (5-6 grams) with a glass of water. For a child, half a teaspoon.

HELPS THE

HELPS THE BODY COPE WITH PHYSICAL AND PSYCHOLOGICAL STRESS

Soy lecithin is recommended for use with neuritis, neurosis, pathological fatigue and muscle overload. The substance of the brain consists of lecithin by almost a third. The peripheral nervous system contains about 17% lecithin. Therefore, regular use of soy helps to cope with depressive disorders and a decrease in muscle tone.

CAN IMPROVE

CAN IMPROVE COGNITIVE FUNCTION

• Loss of attention, inability to focus on thoughts, actions, or objects.
• Loss of the ability to build complete images based on data that comes from the senses.
• Memory loss of varying severity.
• Loss and weakening of intellectual abilities (including senile dementia).
• Difficulties with speech function, loss of the ability to formulate and pronounce statements.
• Disorders of communication of the Central nervous system with the musculoskeletal system.

As a prevention of these deviations, experts on proper nutrition recommend that you include products containing lecithin in your diet. Soy lecithin helps to normalize the functioning of the brain:

• Increases the transport function of nerve fibers.
• Improves blood supply to the brain.
• Prevents the formation of atherosclerotic plaques.
• It stimulates tissue renewal and improves overall metabolism.

Due to the complex effect of lecithin, it is really able to significantly affect human cognitive functions and stimulate their recovery after crises.

MAY PREVENT

MAY PREVENT OSTEOPOROSIS

To prevent the risk of developing a lack of calcium in bone tissues, you can use soy lecithin regularly. Calcium supplements alone are not enough, because this mineral is poorly absorbed by the body. Lecithin is a fat-like substance and contributes to the dissolution of calcium compounds. The presence of soy products in everyday food can exclude the possibility of showing signs of osteoporosis for a long time. A mandatory condition is to eat foods rich in calcium: milk, cheese, cottage cheese.

REDUCES THE

REDUCES THE SYMPTOMS OF MENOPAUSE

• There may be frequent changes in blood pressure.
• Many women at the beginning of menopause often gain weight.
• Hot flashes due to changes in the hormonal background.
• The condition of the hair and skin deteriorates.
• Possible manifestations of depression and other nervous disorders.

Lecithin contains two b vitamins-Inositol and choline. These vitamins, if used regularly, help the body cope with a variety of stressful factors. Soy lecithin has a positive effect on the General condition of women during the difficult period of menopause:

1. It relieves frequent headaches and other disorders of the Central nervous system.
2. Improves the condition of the skin, helps to get rid of dermatitis and allergic manifestations on the skin.
3. Normalizes the heartbeat.
4. Stimulates intestinal peristalsis.

Lack of lecithin during menopause causes direct harm to the body. Therefore, it is necessary to carefully prepare the menu, so that the food contains all the necessary vitamins and trace elements, and helps to make up for the lack of vital substances.

CAN PREVENT CA

CAN PREVENT CANCER

Lecithin is a transport medium for the delivery of vitamins and minerals to internal organs and tissues. In addition, products rich in lecithin contribute to the elimination of toxins and have an antioxidant effect.

In the early stages of cancer development, regular use of soy Supplement E322 improves the overall health of patients and can prevent the development of benign and malignant tumors.

SOY LECITHIN I

SOY LECITHIN IN BABY FOOD

Manufacturers add soy protein isolate to baby food to reduce the risk of developing allergic reactions to cow’s milk. Soy-based mixes are suitable for feeding babies who cannot eat dairy products. Practice shows that a child with constant use of soy normalizes the state of the intestine and improves the overall condition of the body.

Eating soy lecithin also helps cure or alleviate other systemic eating disorders in children:

• Lactose intolerance-most often develops in premature babies. Products with soy lecithin are suitable for replacing dairy food for babies with lactose intolerance.
• Galactosemia is a genetic mutation that causes a child to experience problems with the functioning of the liver, kidneys, and gastrointestinal tract when using milk-containing products. Soy isolate is suitable for replacing milk in the diet of a sick child and provides a lack of vitamins and nutrients in the body.
• Celiac disease is a congenital gluten intolerance, in which the baby can not eat bread. To replace conventional dry mixes for celiac disease, soy analogues are used.

Before introducing foods containing soy lecithin into the baby’s diet, be sure to consult with your doctor. It will warn you about possible contraindications to the use of soy, if any.

USE FOR HEALTH

USE FOR HEALTH PROBLEMS

Soy lecithin should not be considered a panacea for all diseases. However, regular consumption of products containing this substance has a beneficial effect on the state of individual organs, the nervous system, the brain and the entire body as a whole. Nutritionists and nutrition experts recommend using soy products in the daily diet for people with gastrointestinal disorders, General immune decline, kidney and liver diseases. For vegetarians and people who lead a healthy lifestyle, soy protein is necessary to make up for the deficiency of b vitamins. During pregnancy, lecithin helps to preserve the health of the mother and child.

A DEFICIENCY O

A DEFICIENCY OF LECITHIN IN THE BODY

It is not immediately possible to determine the source of the problem. In the prevention of such conditions doctors and nutritionists recommend on a regular basis to enter into the everyday diet of soy lecithin. If after 2-3 weeks of introduction of a dietary Supplement or soy products, the General condition of the body began to improve, you should use lecithin additionally on a regular basis.

HARM AND SIDE

HARM AND SIDE EFFECTS of E322

1. difficulty breathing;
2. vertigo;
3. increased sweating;
4. salivation;
5. nausea and vomiting;
6. digestive disorder;
7. heart and joint pain.

Thus, excess lecithin contributes to the disorder in the work of those systems that support an acceptable amount of it. Therefore, the dosage should be selected with a doctor. Independently, you can include foods rich in lecithin in the diet. A good alternative to synthetic vitamins will be pine nuts, soy beans, bran, brewer’s yeast, cereals and string beans. Overdo it with their number is difficult, so nutritionists approve of this strategy.

We should also mention the universal contraindication to taking lecithin – allergies to soy. There is also an opinion that pregnant women and young children should not use soy, which can negatively affect the development of the child. However, this is a controversial statement in any way relates to the soy, not the lecithin. Therefore, there is no reason to remove from your menu useful plant products (beans, beans, nuts, necessary for the body). It is also important to add other natural dishes to them (so as to balance the amount of protein, fat, and carbohydrates), follow a diet and rest regime, and do not neglect moderate physical activity.