Sunflower Lecithin Emulsion Applications

Abstract

Lecithin is a mixture of acetone-insoluble phospholipids. These compounds contain lipophilic fatty acyl groups and hydrophilic head groups; this amphiphilic structure makes lecithin a good surface tension reducing agent, and thus a good emulsifier. Modifications are essential for achieving and adjusting optimal ratios between lecithin’s hydrophilic and lipophilic properties, and for ensuring good food processing ability. The most common processes for lecithin modification are deoiling, fractionation with absolute ethanol to produce phosphatidylcholine or phosphatidylinositol enriched fractions, or enzymatic hydrolysis of these compounds. Emulsifiers and stabilizers play an important role in emulsion stability. This chapter describes some of the main characteristics of lecithin such as phospholipid composition, hydrophilic-lipophilic balance (HLB) values, types and functionalities. It also discusses the effects of different modified sunflower lecithins and the addition of a thickening agent (chia mucilage) on the physical stability of functional oil-in-water (O/W) emulsions as a function of storage time.