Lecithin
Austrade Inc. is a bulk ingredient supplier of Organic and Non-GMO lecithin for food, beverage, nutrition, cosmetic and functional product manufacturers. Our lecithin portfolio includes sunflower, soy, and rapeseed lecithin in liquid and powdered forms for emulsification, stabilization, dispersibility, and clean-label formulation applications.
Lecithin, derived from the Greek word “lékithos”, refers to a complex blend of essential fatty compounds—also known as phosphatides—obtained as by-product when extracted from various naturally occurring sources.
The phosphatides in lecithin, including phosphatidylcholine (PC), are widely recognized by nutritionists for supporting heart, brain, and liver health.
Additionally, lecithin’s complex composition and surface-active functionality make it a valuable multi-purpose ingredient in commercial food production. As a result, manufacturers use lecithin for its emulsifying, dispersing, and stabilizing properties across a wide range of food, beverage, and nutrition applications.
The active components of lecithin (phosphatides) are both lipophilic and hydrophilic, prompting different affinities for oil and water dependent on form. Lecithin’s diverse amphiphilic characteristics make it the ideal natural multi-purpose food ingredient for a wide range of applications across various industries.
Available in both liquid and powder (deoiled) forms, Austrade Inc. currently offers lecithin from three plant-based sources: sunflower, rapeseed, and soy.
Applications
Bread + Baked Goods
- Easier dough handling
- May extend shelf-life
- Improves fat distribution
- Acts as a release agent for tortillas
Chocolate + Confectionery
- Shortens conching time
- Reduces fat bloom formation
- Smoother mouthfeel
Deli Meat + Cheese
- Acts as a release agent to stop slices from sticking to each other
Instant Products
- Facilitates rapid wetting and dispersion of agglomerated powder with minimal agitation
Dietary Supplements
- Improves stability and protection against oxidation
- Enhances bioavailability
Beverages
- Facilitates the dispersion of fats
- Acts as a foam stabilizer
Sauces + Dressings
- Promotes even dispersion and enhances bonding of individual ingredients
- Improves consistency and mouthfeel
Plant-Based Products
- Supports foam stabilization
- Natural plant-based emulsifier
Austrade Lecithin
Sunflower
With consumer awareness of food allergens continuing to grow, formulators increasingly seek alternatives that support allergen-conscious labeling.
Sunflower lecithin has become the leading clean label form of lecithin in recent years. Naturally GMO-free plants, sunflowers have the remarkable ability to thrive in fluctuating temperatures, and in almost any kind of soil.
Sunflower lecithin is the perfect Non-GMO alternative to replace genetically modified soy lecithin.
The advantages of sunflower lecithin are vast—including a relatively neutral taste and very low odor, better dispersing and emulsifying properties due to its higher phosphatidylcholine (PC) content, and better stability due to its lower linolenic acid content.
The performance of sunflower lecithin is equivalent to that of soy lecithin, and its applications are identical. Available in Organic and Non-GMO liquid options as well as Non-GMO Deoiled powder, and specialty blends.
Rapeseed
Compared to other sources, Rapeseed lecithin contains a significant amount of C18:3 ALA (alpha-linolenic acid).
Demand for non-soy lecithin has grown exponentially in recent years due to global GMO issues in soybeans, and an increased effort to source allergen-free ingredients.
The rapeseed plant is a member of the Brassicaceae family and a cousin of well-known crucifers like cabbage and turnips. It produces bright, yellow flowers and contains tiny seeds from which the rapeseed oil is extracted.
Identical in functionality to soy lecithin, Rapeseed lecithin serves as an excellent Non-GMO alternative. Available in Non-GMO liquid and De-Oiled powder options.
Soy
The production of soy lecithin requires significantly less raw material than sunflower or rapeseed lecithin.
Soy remains one of the primary commercial sources of lecithin due to its global availability and efficient processing capabilities. Additionally, soy lecithin serves as a scalable and cost-effective emulsifier for food, beverage, and nutrition manufacturers when allergen considerations are not a primary concern. By reducing interfacial tension between water and fat phases in emulsions, lecithin also helps create stable dispersions essential for bakery, confectionery, nutritional beverage, and functional food applications.
Liquid vs. Powder
Liquid
Fluid lecithin aids in applications such as chocolate production due to its ability to adjust a fluid’s viscosity (“thickness”). It reduces the friction between solid particles once submerged in liquid.
Since it is already in liquid form, it does not need to be dissolved for application like powdered lecithin. Mixtures with high-fat contents are emulsified or stabilized by adding liquid lecithin. This form is used in the following ways:
- Confectionery and Edible Items: Combines fat content of chocolate/confectionery items, enhances stability, and prolongs shelf-life.
- Pharmaceutical Industry: For stabilizing creams, skin lotions, and ointments.
- Cosmetics: Acts as an antioxidant, dispersing agent for pigments, and locks moisture.
- Beverages: Facilitates the dispersion of fats, improving stability and viscosity. Modified lecithin available for water-based beverages.
Powder
Fully dissolving powdered lecithin is vital to avoiding clumps or unpleasant texture in the mixture.
Powdered lecithin is typically used in the following ways:
- Dietary Supplements: Improves stability and protection against oxidation.
- Food: Stabilizes bread formation and enhances the texture of multiple dressings, sauces, and chewing gums.
- Capsules and tablets: Works as a release agent for capsules and as a dispersing agent in tablets.
- Nut-Butters and Margarines: Reduces stickiness and provides even dispersion of ingredients.