Margarines lecithin applications

Two of the earliest edible applications of lecithin, viscosity reduction in chocolate and confectionery products, and emulsification/antispatter properties in margarine, still enjoy wide popularity and represent outlets for large volumes of lecithin products. In addition, other early uses such as in bakery goods, pasta, textiles, insecticides, and paints, among others, are still active today. 

Commercial lecithin products that were sold many decades ago for applications such as chocolate and confectionery products, margarine, bakery goods, pasta products, textiles, insecticides, and paints are still active today because of their emulsifying, wetting, colloidal, antioxidant, and physiological properties. Lecithin s multifunctional properties and its natural status make it an ideal food ingredient. The major applications and functional properties of lecithin products are shown in Table 25 (7). 

General food applications of lecithin include margarine, confections, snack foods, soups, instant foods, bakery products, simulated dairy products, processed meat/poultry/seafood products, and dietary apphcations. The most widespread uses of crude lecithin products are in confections and margarine (7, 174). 

Lecithin is a natural surfactant and has been used as an emulsifier in foods since the last century. The first application of egg lecithin in an industrial food product was in margarine in 1896. In 1922 soybean lecithin become commercially available and it is still extensively used in margarine together with monoglycerides. Lecithin from egg yolk is the primary emulsifier in mayonnaise. 

Processed phospholipids ( special lecithins ) are used in the manufacturing of paints, leather, and numerous foods such as bakery goods, chocolate, margarines, etc. Derivatized phospholipids also have specific applications in pharmaceuticals and personal care products [60]. Although several chemical and physical modifications of lecithins have been adopted by industry [61], there is a clear scope for the application of enzymes to the transformation of... 

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