Lecithin & Phospholipids, Spermidine, Phosphatidylcholine, Phosphatidylserine,Phosphatidylethanolamide

Lecithin is a chemical compound composed mainly of fatty acids, glycerol, phosphoric acid and choline and is one of the phospho-lipids. It is purely a natural product, which is found in abundance in egg yolks, soya beans, sunflower seeds and in the cells of plant seeds. Soya and sunflower lecithin contain significantly more essential fatty acids than rapeseed lecithin and are, therefore, nutritionally more valuable. The main function of lecithin is to stabilise cell membranes, stimulate a variety of metabolic processes, support liver cell regeneration and many more. Synthetic substitutes, which even come close to doing the same, have not yet been found. Lecithin is an ideal emulsifier, because it combines with fats and oils just as well as with water. Immiscible substances, such as oil and water, become stable emulsions, thanks to lecithin. This property is used, for instance, in the production of chocolate and cocoa powder, spreadable margarine and non-squirting fats as well as crispy pasta. Even stimulating aromas last much longer with the addition of lecithin. This is because lecithin manages to enclose its active ingredients in oil droplets. Aromas can thus be “encapsulated” and transported. This benefits low-fat foods that can be given an intense taste. The anti-oxidant properties of lecithin also extend the shelf life of foods. However, the multi-functional emulsifying and dispersing agent lecithin is used not only in the food industry, but also in the production of cosmetic and pharmaceutical products as well as in animal feed production and technology.