From Waste to Ingredient: The Evolution of Lecithin in Products

 

By now we have talked various times about lecithin and how it is widely used as an emulsifier and surfactant in various products, ranging from food and beverages to pharmaceuticals and cosmetics. While it is commonly associated with soybeans, lecithin can also be extracted from other sources such as sunflowers and eggs.

What we haven’t talked about, interestingly, is the fact that lecithin was once considered a waste product of the soybean oil refining process. We’re talking about this today because understanding the evolution of lecithin is essential for manufacturers, suppliers, and consumers alike. If you know the history of lecithin, its various uses and benefits, you can appreciate the importance of this ingredient and its impact on the industry.

A Brief History of Lecithin

Lecithin was first discovered by the French scientist, Maurice Gobley, in 1850. He extracted the substance from egg yolks and named it "lecithin" after the Greek word lekithos, which means egg yolk. At that time, the properties of lecithin were not fully understood, and its usage was limited mainly to medical research.

It wasn’t until the early 1900s that the soybean industry began to emerge, and lecithin was discovered again. But this time, as a waste of the soybean oil refining process. At the time it had low-value applications and was usually discarded.

However, during World War II, lecithin gained recognition as a valuable ingredient due to its emulsifying properties. It was used to stabilize and improve the texture of products such as margarine and chocolate, which were in high demand during the war. This led to an increased demand for lecithin, establishing it as a valuable ingredient.

Since then, lecithin has become a critical ingredient in many products across various industries. The demand for lecithin has also shifted towards plant-based sources, as consumers have become more health conscious and concerned about the impact of animal agriculture on the environment.

The Rise of Lecithin as a Valuable Ingredient in Food Products

The food and beverage industry has seen a growing demand for emulsifiers and surfactants in recent years. These additives play a critical role in ensuring that the texture and appearance of food products remain consistent, even after extended periods of storage.

One such emulsifier is lecithin. Lecithin helps keep oil and water-based ingredients mixed, ensuring that the product remains stable without separating. This results in a smooth and consistent texture, making the products look highly desirable when unpackaged.

The use of lecithin in food products expanded rapidly in the 1950s and 1960s. During this time, the production of soybean-derived lecithin increased, making it more accessible and affordable for food manufacturers. Its emulsifying properties made it an ideal ingredient for products that needed to remain stable at room temperature, like margarine.

The use of lecithin has continued to grow in the food industry since, with its applications expanding to include baked goods, confectionery, and dairy products. The versatility of lecithin has also led to the development of new products, such as low-fat spreads and salad dressings, which would not be possible without its emulsifying properties.

The Shift Towards Plant-Based Lecithin

The use of animal-derived lecithin has raised ethical concerns in recent years, particularly in the context of the food industry. The majority of animal-derived lecithin is sourced from eggs or slaughtered animals, leading many to question the morality of using such ingredients.

As a response, the market witnessed a shift towards the use of plant-based lecithin in the food industry. Plant-based lecithin is derived from sources such as soybeans, sunflowers, and rapeseed, making it a more ethical alternative for consumers who are vegetarian or vegan.

The increasing popularity of plant-based diets has also contributed to the rise of plant-based lecithin in the food industry. Many consumers are seeking out plant-based alternatives to traditional animal-derived products, adding to the growing demand for plant-based lecithin.

There are several differences between animal-derived and plant-based lecithin. For example, animal-derived lecithin may contain trace amounts of cholesterol, which can be a concern for consumers. Plant-based lecithin, on the other hand, is cholesterol-free and can provide the same emulsifying and stabilizing properties as animal-derived lecithin.

In addition, plant-based lecithin is more sustainable than animal-derived lecithin. Many plant sources of lecithin, such as soybeans and sunflowers, can be grown on a large scale without the need for extensive land use or intensive animal farming practices. You can learn more about the differences between the two in one of our old posts titled: Plant-Based Lecithin vs Traditional Animal Derived Lecithin.

Sustainable Sourcing Practices

As demand for lecithin grows, it is becoming increasingly important for suppliers to adopt sustainable sourcing practices. Sustainable sourcing ensures that the production of lecithin does not harm the environment or exploit workers.

One of the major challenges faced by suppliers in ensuring sustainable sourcing is the complexity of the supply chain. Lecithin can be sourced from a variety of different crops, including soybeans, sunflowers, and rapeseed. This means that suppliers must carefully trace the source of the lecithin and ensure that it meets their sustainability standards.

Sustainable sourcing practices for lecithin can take many forms. For example, some suppliers may work directly with farmers to encourage sustainable agricultural practices, such as crop rotation, natural pest control, and soil conservation. Others may prioritize suppliers that use renewable energy or have a low carbon footprint.

Some companies are also exploring new technologies to improve the sustainability of lecithin production. New methods are being developed to extract lecithin from waste streams, such as spent brewer's grains from the beer-making process. This reduces waste while also providing a sustainable source of lecithin.

LECITEIN guarantees its customers a sustainable lecithin solution. We are even Pro Terra certified. So, our customers always have complete traceability and surety that we only delve into ethical lecithin extraction and standardisation processes.

Conclusion

Lecithin has come a long way from being a waste product to becoming an essential ingredient in a wide variety of products. Its ability to act as an emulsifier and surfactant has made it a valuable component in the food and beverage industry, while its potential health benefits and various non-food uses have further added to its value.

The growing demand for lecithin has also led to a shift towards sustainable sourcing practices. While there are challenges in ensuring them, companies and researchers are actively working towards developing new technologies and practices to address these challenges.

As the world becomes more focused on sustainability and responsible sourcing, the continued research and development of sustainable sourcing practices for lecithin will be essential in maintaining its value and ensuring a reliable supply for years to come.