Cake emulsifiers are among a group of additives food manufacturers add to an array of prepackaged products. In parts of Asia, some emulsifiers intended specifically for baked goods are available to home cooks. Emulsifiers occur naturally in many substances you can add to your cakes and baked goods, and any of these can substitute for each other.
One common cake emulsifier you might already have on hand is lecithin, derived from soy and present in soybean oil and soybean-based vegetable oil. Some ingredients in cake recipes, such as eggs and oil, are emulsifiers in themselves. Emulsifiers perform a variety of functions. Their chemical interactions and reactions serve to break up fat into smaller particles, coat the fat particles to prevent them clumping, allow for the even distribution of these particles throughout another substance, and aid in the extended stabilization of fat, water and protein so as to create a smoother, more consistent and moister crumb.
Lecithin, derived from soy, present in soybean-based vegetable oil, is a natural emulsifier that moistens and improves the overall texture of cakes and baked goods. Cake recipes call for vegetable oil precisely for this reason, as do store-bought cake mixes. Lecithin is unique in that it contains substances that are both hydrophillic and lipophillic -- equally suspended in both fat and water simultaneously. Lecithin's ability to evenly fuse fat and water combinations accounts for its emulsifying properties.
Because cake batter is an oil in water mixture, any cake batter to which lecithin is added receives the benefit of lecithin's function. Store-bought yogurt and sour cream contain synthetic emulsifiers. It's possible to "borrow" the emulsifying properties in these foods by adding them to cake batter.
Muffins and cakes with added yogurt or sour cream are moister because of the added fat, the emulsifiers used in these products, and their ability to promote a creamier consistency. To use egg-based lecithin, add room temperature yolks one at a time to creamed butter and sugar while whisking or mixing constantly. Completely mix in each egg yolk before adding the next one. Lecithin intended specifically for baking is available in liquid and granular form.
Substitute a small portion of the overall amount of required oil with lecithin, and add the remaining oil as well. Blend the cake batter well to sufficiently emulsify all the ingredients. Add 1 to 2 tablespoons of granular lecithin per 3 cups of flour. He is also an award winning children's recording artist. He writes fiction and poetry in his spare time.
By: Tremaine Jackson. Natural Cake Emulsifier Substitutes Some ingredients in cake recipes, such as eggs and oil, are emulsifiers in themselves. Lecithin Lecithin, derived from soy, present in soybean-based vegetable oil, is a natural emulsifier that moistens and improves the overall texture of cakes and baked goods.
Borrowing Emulsifying Properties Store-bought yogurt and sour cream contain synthetic emulsifiers. How to Use Lecithin as an Emulsifier To use egg-based lecithin, add room temperature yolks one at a time to creamed butter and sugar while whisking or mixing constantly. About the Author.Egg lecithin is a type of lecithina group of compounds primarily containing phospholipidsthat is derived from eggs.
Egg lecithin was first isolated in by the French chemist and pharmacist Theodore Gobley. Phosphatidylcholine a major component of egg lecithin, occurs in all cellular organisms, being one of the important components of the phospholipid portion of the cell membrane. Other components include phosphatidylethanolamine and sphingomyelin. Egg lecithin is usually extracted chemically using ethanolacetonepetroleum ether but not benzene or hexane due to restrictions on residual solvents by the pharmaceutical regulations.
In aqueous solution, its phospholipids can form either liposomesbilayer sheets, micellesor lamellar structures, depending on hydration and temperature. This results in a type of surfactant that is usually classified as amphipathic. Egg lecithin has emulsification and lubricant properties, and is a surfactant. It can be totally integrated into the cell membrane in humans, so does not need to be metabolized and is well tolerated by humans and non toxic when ingested; some synthetic emulsifiers can only be excreted via the kidneys.
Egg lecithin is approved by the United States Food and Drug Administration with the status " generally recognized as safe "  and listed in the compendium. Egg -derived lecithin is not usually a concern for those allergic to eggs since commercially available food grade egg lecithin is devoid of allergy causing egg proteins.
Egg lecithin is not a concern for those on low- cholesterol diets, because the lecithin found in eggs markedly inhibits the absorption of the cholesterol contained in eggs.
From Wikipedia, the free encyclopedia. Int J Pharm. Categories : Phospholipids Membrane biology Zwitterionic surfactants. Namespaces Article Talk. Views Read Edit View history. Help Learn to edit Community portal Recent changes Upload file. Download as PDF Printable version. Add links.Lecithin also known as alpha-phosphatidylcholine is a naturally occurring nutrient found in foods that is also sold as a dietary supplement.
Lecithin is not a single substance but rather a group of chemicals belonging to compounds called phospholipids. Phospholipid, a type of fat that helps maintain the integrity of cells, are vital to the normal functioning of the brain, nerves, liver, and other vital organs. Lecithin can be found in green vegetables, red meat, and eggs. Commercial preparations are most often made from soybeans, egg yolks, or animal products. Not only is lecithin taken as a supplement, but it is also used in the manufacture of eye drops, skin moisturizers, and food emulsifiers agents that keep ingredients from separating.
As a supplement, lecithin is thought to lower cholesterol and treat certain neurological and inflammatory conditions. However, it is not approved by the U. When ingested, lecithin is broken down into a substance called cholinewhich the body uses to transport fat, regulate metabolismmaintain the structural integrity of cells, and facilitate nerve transmissions by synthesizing a neurotransmitter called acetylcholine.
Choline is not readily produced by the body; most of it is obtained from the foods we eat. Lecithin has been touted for its benefits in treating many health conditions and is said to:. To date, there is insubstantial evidence that the supplemental use of lecithin can treat any medical condition.
This suggests that lecithin may be an effective supplemental treatment of hypercholesterolemia high cholesterol. With that said, lecithin also plays a role in the development of atherosclerosis "hardening of the arteries"with some studies suggesting that the excessive intake may increase cardiovascular risk. Ulcerative colitis is an inflammatory bowel disease that has been linked to low levels of a chemical found in lecithin called phosphatidylcholine.
Phosphatidylcholine, a component of mucus in the digestive tract, helps protect the colon from inflammation and the infiltration of bacteria in stools. The findings, however, were limited by the small size of the study 18 adults. Mastitisthe inflammation of breast tissues, is a common ailment in breastfeeding mothers. Some studies have reported that lecithin can help to prevent clogged milk ducts that lead to mastitis.
Lecithin appears to decrease the viscosity of breastmilk and is generally regards as safe for human consumption. With that said, lecithin remains understudied in women with mastitis and should not be used without first consulting an obstetrician or other qualified health professional. As a precursor to the neurotransmitter acetylcholine, lecithin may help increase nerve transmissions in the brain and ease the symptoms of these progressive and often devastating neurologic disorders.
To date, the findings to support these benefits are lacking. There is currently no evidence that supplemental lecithin can slow or reverse the progression of dementia in people with Alzheimer's or any other neurologic disorder. However, some animal studies have suggested that lecithin may have a neuroprotective effect, reducing the risk of dementia by slowing the degeneration of glial cells that protect and stabilize brain tissues.
Although lecithin supplements are generally regarded as safe, they are not regulated in the same way as prescription drugs. Therefore, it is important to consult with a doctor before taking lecithin or any other supplement, particularly if you are managing a health condition, have allergies, or are taking medications of any sort.Product Features.
Lecithin is the generic name for lipid compounds that include lipids.
Why Is Lecithin a Good Emulsifier?
Lecithin is found in familiar food products such as egg yolk and soya beans and is a constituent of plant and animal biomembranes, including those in humans.
Lecithin is a superior emulsifier because it has both hydrophobic and hydrophilic groups in the molecules and through a proprietary manufacturing method it is also superior when enduring heat. May be used as an emulsifier or as an emollient. Undergoes very little change in quality due to heating or storage and may be used in health foods in soft capsule format.
May also be used in a wide range of food products and to manufacture superior food products rich in egg flavor and high in nutritional value. Physical property 1. Physical property 2. The product is manufactured from the yolks of chicken eggs using proprietary extraction technology and is a bright yellow-orange oil-based substance. About Egg Yolk Lecithin. Relevant documents Pamphlet.
Product Features About Lecithin Lecithin is the generic name for lipid compounds that include lipids. Properties for cosmetics May be used as an emulsifier or as an emollient. Conformance with Japanese Standards of Quasi-Drug Ingredients: Conforms with Egg Yolk Oil in the Japanese Standards of Quasi-Drug Ingredients Standard code: 51, Component code: Properties for food products Undergoes very little change in quality due to heating or storage and may be used in health foods in soft capsule format.
Egg Yolk Lecithin PLS is a bright yellow-orange colored oil-based substance which is stable when heated. The emulsifying properties of lysophospholipid are superior to those of the phospholipid. Back to Top.Imagine yourself walking down the grocery store isle and picking up a food product like peanut butter to make your favorite peanut butter and jelly sandwich. You have purchased this product before, but you are now more interested in exactly what is in your food.
You see on the ingredient list that your peanut butter contains mono-and diglycerides. To explain, it is best to describe the category these food additives fall under, emulsifiers or surfactants.
Food emulsifiers can be derived from a range of products like soy and sunflower lecithin to propylene glycol alginate. Emulsifiers can bind to two liquids that usually do not mix well together. A traditional example is mixing or rather, trying to mix oil and water. This is where an emulsifier comes into play. Emulsifiers have water loving hydrophilic and oil loving hydrophobic regions that allow the two immiscible ingredients like water and oil to join.
The emulsifiers in the product keep all of the liquids mixed smoothly. In the continuing age of decreasing the amount of food additives, it is important to understand why some of them are utilized so heavily in the food industry. Emulsifiers and their function in food allow the consumer to view their food in a consistent, smooth and quality manner. Prior to the addition of an emulsifier like mono- and diglycerides in your peanut butter, you would have had to continuously mix the oil and solid phase together to prevent separation.
Food manufacturers add these ingredients to ensure a standard product across the board and to make it more convenient for consumers to use, ultimately saving time. Cake, yeast raised goods like donuts, icing, filling, bread and specialty cakes all utilize emulsifiers. When these baked goods lack emulsifiers they show quality defects and negative sensory remarks including; tough, dry, stale or tasteless Brandt On top of the negative sensory attributes associated with baked goods, without emulsifiers, shelf life is also reduced.
The answer is the same things eggs do when you add them to baked recipes, since the lecithin in egg yolks acts as an emulsifier. Emulsifiers help the shortening ingredient in the dough of baked goods perform better. Emulsifiers do this by improving tenderness, flavor release, volume, water absorption, texture, and reduces the use of egg, shortening and mixing time Orthoefer Emulsifiers keep the cream in your coffee and the dressing on your salad together. Emulsifiers such as lecithin stop oil and water from splitting.
Lecithin occurs naturally.
Wheatgerm and eggs contain lecithin. Not only does lecithin prevent the separation of certain foods, scientists believe that lecithin helps increase "good" HDL cholesterol. If you want to know why lecithin provides a healthy addition to your dinner table you need to understand how bubbles form.
No matter how much you shake a mixture of oil and water it will soon separate. Oil and water repel each other. Even the smallest oil droplets soon clump together into large bubbles which float up to form a layer of oil. However, if something coats oil droplets to separate them from water they will float around for a long time, for example the oil in mayonnaise.
The "something" you use to keep oil and water apart is called an emulsifier. Imagine you are blowing bubbles. The air you breathed out floats away in a wrap of soapy water. Emulsifiers act just like that layer of soapy water. When oil, water and emulsifier are mixed together, the emulsifier rushes to the oil droplets and covers them.
Because emulsifiers actively go straight to the surface of droplets they are called surface active agents or surfactants. According to the Boulder School in Condensed Matter, surfactants give emulsions even more stability by making the droplets repel each other. Lecithin is an emulsifier made up of about five smaller molecules.
It has a backbone of glycerol that bonds up to three other molecules. Two of the bonded molecules are fatty acids -- these are hydrophobic. They give lecithin a structure similar to fats, or lipids.
Sunflower Lecithin: Brain-Boosting Supplement or Unhealthy Additive?
The third substance attached to glycerol is phosphoric acid that has an amino alcohol attached called choline. Shelly Schmidt, Ph.
Its chemical name is phosphatidylcholine. Lecithin makes a good emulsifier because the hydrophobic end dissolves in oil droplets and the hydrophilic end dissolves in water. In emulsions the only place lecithin likes to be is at the edge of oil droplets with its hydrophobic end in the oil and the hydrophilic end in the water.
If you think of a party balloon compared to soap bubbles you will understand that the balloon lasts a lot longer because the "bubble" is covered by the material of the balloon. Oil droplets in water are protected in the same way by lecithin so the emulsion stays stable for a long time.Basics of Emulsification
Gene Bruno of Huntington College of Health Sciences suggests that lecithin helps your body break down dietary and blood fats into small particles. This means fatty acids are more likely to be metabolized for energy rather than stored in your adipose tissue as fat. So, lecithin helps you burn off fat. Nutrition Nutrition Basics Vitamins and Supplements. Why Is Lecithin a Good Emulsifier? By Frank Gavigan.
Frank Gavigan has been writing for the food industry since He specializes in stabilizers, so just about every processed food interests him. He has written technical bulletins, edited academic manuscripts and commissioned reviews. Egg yolks, which contain lecithin, are the emulsifiers in mayonnaise, keeping all ingredients uniformly blended.Commonly used as an emulsifier and emollient in both processed foods and cosmetics alike, sunflower lecithin has also begun gaining traction in the supplement world thanks to its powerful health-promoting properties.
So what is lecithin, and what is sunflower lecithin in particular?
Lecithin is a fatty substance that is found in your body as well as a multitude of plant and animal sources. Some of the most common types of lecithin include soybeans, egg yolks and sunflower lecithin. Lecithin is added to certain foods as an emulsifier as well, helping stabilize mixtures and prevent different parts from separating. It can be found in capsule, liquid or granule form for a simple and convenient way to bump up your daily intake. One of the most notable sunflower lecithin benefits for men and women alike is its positive effects on heart health and its ability to help lower cholesterol levels.
Plus, some research suggests that lecithin can also bump up levels of beneficial HDL cholesterolwhich can help keep the bloodstream clear by removing the buildup of fatty plaque from the arteries. This is because about 70 percent of the total phospholipids in the intestinal mucus layer are made up of lecithin, helping form a protective barrier to prevent the invasion of harmful bacteria.
According to a study published in Digestive Diseasesthe mucus content of this phospholipid barrier is decreased by about 70 percent in those with ulcerative colitis, potentially opening the door to dangerous microbes and increasing the risk of intestinal inflammation.
Although research is still limited, this suggests that supplementation with sunflower lecithin may have a therapeutic effect on digestive health for those who suffer from these conditions.
Clogged milk ducts are a common yet frustrating problem for women who breastfeed. Characterized by symptoms like redness, tenderness and swelling, clogged milk ducts can be painful and challenging to resolve.
Many experts recommend sunflower lecithin for women who experience recurrent, painful blocked milk ducts. While proper care is absolutely essential to help treat a current clogged duct, lecithin can help reduce the viscosity of breast milkmaking it less likely to happen again in the future. Flip over just about any of your favorite skin care products and you may just spot some form of lecithin on the list of ingredients.
Lecithin is especially effective at relieving irritated and dry skin. It also has emollient properties that can keep skin feeling soft. When combined with a range of other skin-soothing ingredients and applied topicallylecithin has been shown to aid in the treatment of conditions like eczema and atopic dermatitis.
However, more research is needed to determine how lecithin in supplement form may impact overall skin health. Sunflower lecithin is a great source of choline, an essential nutrient that is necessary for several different aspects of health.
Another study conducted by the Clinical Research Center at the Massachusetts Institute of Technology showed that choline supplementation helped improve memory function in older adults with poor memory. This is because, unlike other sources of lecithin, sunflower seeds are never genetically modified. Sunflower lecithin is packed with many important vitamins and minerals that your body needs to function and thrive. In particular, sunflower lecithin typically contains the following nutrients:. Although sunflower lecithin is not commonly used in most forms of traditional medicine, sunflower seeds certainly are.
Sunflower seeds are one of the best sources of lecithin and provide a wealth of other important vitamins, minerals and health-promoting properties that make them an excellent addition to a well-rounded, healing diet. On an Ayurvedic dietsunflower seeds are thought to be very satisfying and nourishing. Like other types of nuts and seeds, they can be used to help pacify vata and may be beneficial for those with a pitta dosha as well. Meanwhile, in Traditional Chinese Medicinesunflower seeds are used to enhance digestion and support regularity.
Not only that, but they are also believed to enhance skin health, prevent coughing and improve lung function as well.