Lecithins - Products - - Applications - - Markets - Degussa Food Ingredients April 2004

Lecithins

- Products -- Applications -

- Markets -

Degussa Food IngredientsApril 2004Degussa Food IngredientsApril 2004

Slide 2Slide 219/04/2319/04/23 Lecithin-OverviewLecithin-Overview

Lecithin

Production Processes3

Applications4

1 General and Legal Definitions

Composition of Lecithin2

Markets5


Lecithin (historical) = Lipids from plant or animal origin containing phosphorus

Lecithin (scientific) = Phosphatidylcholine (1,2-diacyl-sn-glycero-3-phosphocholine)

Lecithin (commercial) = Mixture of polar and nonpolar lipids with minimum 60% A.I. (acetone insolubles), E-No. 322

What is Lecithin?General and legal definitions


E 322 - Lecithins (1)

Lecithins are mixtures or fractions of phospholipids which are obtained from

animal or vegetable food stuffs by physical processes.

They also include hydrolized substances which are obtained by the use of

harmless and suitable enzymes. The finished product is not allowed to show

any residual enzyme activity.

Lecithin may be bleached in an aqueous medium by hydrogen peroxide, but

this may not affect the phospholipids of lecithin chemically.

General and legal definitions


E 322 - Lecithins (2)

Content / Appearence Lecithin Hydrolized Lecithin

min. 60% min. 56%

< 2%

< 0.3%

10 or less

highly viscous, semiliquid or powder

light brown to brown

Acetone insoluble substances

Volatile Substances (after 1h drying at 105°C)

Toluene insoluble substances

Peroxide Value(mequ/kg)

Consistency

Colour

Acid Value (potassium hydroxide/g)

< 35mg < 45mg

General and legal definitions


Lecithin


Applications4

1 General and Legal Definitions


Markets5


Composition

PO

LA

R

LIP

ID

S

INS

OL

U LB E

Glyco

lipid

s

PH

OS

H

P

O

IL

PI

SD

CA

RB

OH

YDR

ATES

NEUTRAL

LIPIDS

PC =Phosphatidylcholin

PE = Phosphatidylethanolamin

PI = Phosphatidylinositol

PA = Phospatidic Acid

Other Phospholipids

PA PI

PE

PC

AC

ET

ONE

Composition of lecithin


Phospholipid structure

CH2

CH

CH2

Triglyceride

Basic phospholipid structure

OH2C-O-P-O-X O

CH2

CH



Phospholipid structure

Basic phospholipid structure

OH2C-O-P-O-X O

CH2

CH

ethanolamine

phosphatidylethanolamine (PE)X= NH 3

+CH2 CH2

hydrogenphosphatidic acid (PA)X= H

inositol

phosphatidylinositol (PI)X=

HO OH

OHHOHO

X= COOHCH2

NH 2

serine

phosphatidylserine (PS)CH

CH2 CH2

choline

phosphatidylcholine (PC)X=

3

CH

CH

CH3

+N 3



Phospholipids:The active components of lecithin

Polar Headgroup

Glycerol “Backbone”

Fatty Acid Chains

hy

dro

ph

ilic

lip

op

hil

ic



Phospholipid sources

That means:

Phospholipids are part of all living organisms and can be obtained from these

(plants, animals, micro-organisms)

Commercial sources:

oil seeds (soybeans, sunflower, rapeseed)

egg yolk

Phospholipids are essential components of all cell membranes


Lecithin


Applications4

1 General and Legal Definition


Markets5


Oil Mill

SoybeanProtein 42.0%Carbohydrates 26.0%Water 12.5%Fat 19.0%Lecithin 0.5%

solvent extraction

cleaningcrushing

MiscellaExtracted meal

filtrationsolvent evaporation

Crude Soybean Oil

+ waterseparator

Lecithin Sludge

Soybean Oil(Degummed)

^^

Purification Standardization

Fractionation Deoiling

Crude Lecithin

waterevaporation

Production process


Degussa Texturant SystemsProduction process

Standard raw material

Liquid raw material

Acetone extraction

Emulfluid F25/ 30Chocotop 320

ethanolextraction

EmultopLecimulthin 150Emultop HL 50

Emulpur NLecimulthin 100

Metarin P

Metarin CP

compounding

Metarin F/FMChocotop 120

Topcithin 50,200,300

standardization

Emulfluid A Emulfluid HL 33Emulfluid E

acetylation

modification

hydrolysation hydroxilation

Emulfluid NGMEmulfluid F30 IPChocotop 320 IP

NGM raw material

Liquid raw material

Emultop IPLecimulthin 150 IPEmultop HL 50 IP

ethanolextraction

compounding

Topcithin NGM Topcithin NGM Premium

standardization acetylation

modification


Emulpur IPLecimulthin 100 IP

Nutripur P IP

Acetone extraction

Metarin CP IP

Metarin S40 NGMChocotop 120 NGM


Standardization

Principle: adjusting of product parameters

(e.g. microbiology, viscosity, E 322) purifying (filtration) selecting blending

Advantages: reproducible product quality improved transparency constant behaviour in final application

Production process


Ethanol extraction

Principle: difference in solubility of the phospholipids in ethanol

PC soluble PI insolublePE partly soluble PA insoluble

PC enriched and PC depleted fractions are produced

Advantages: less flavour effect by PC-enriched fraction as lower dosage can be used

compared to standard lecithin clear solubility in oil improved functionality in various applications when used at same dose as

standard lecithin

Production process


Enzymatic Hydrolysis

Modification - Hydrolysation

Advantages: increased water dispersibility less amount necessary to reduce surface tension better o/w emulsion formation properties complex formation with starch anti staling agent (dough)

Principle:

Production process


Acetone extraction - deoilingProduction process

PO

LA

R

L

I

PI

DS

AC

ET

O

N

IN

SO

LU LB E

Glyco

lipid

s

PH

OS

H

P

O

IL

PI

SD

CA

RB

OH

YDR

ATS

NEUTRAL

LIPIDS





Other Phospholipids

PA

PI

PE

PC

PO

LA

R

L

I

PI

DS

AC

ET

O

N

IN

SO

LU LB E

Glyco

lipi

ds

PH

OS

H

P

O

IL

PI

SD





Other Phospholipids

PC

PE

PI PA

CA

RB

OH

YDR

ATS

Glyco

lipid

s


Acetone extraction - deoiling

Principle: non polar lipids (triglycerides) are acetone soluble thus a separation from polar lipids (phospho- and

glycolipids) is possible resulting in powderedconsistency

Advantages: increased water dispersibility

compared to liquid lecithin less influence on taste and colour easier dosing increased amount of active substances

i.e. less lecithin addition necessary

Production process


Degussa Texturant SystemsProduction process

Standard raw material

Liquid raw material

conventional and NGM / IP

lecithin fractions

ethanolextraction

compoundingstandardization

conventional

acetylated lecithin

conventional

hydroxilated lecithin

acetylation

modification


conventional and NGM / IP liquid lecithins

conventional and NGM / IP

lecithins compounds

conventional and NGM / IP hydrolysed

lecithin

Acetone extraction

EmultopLecimulthin 150Emultop HL 50

Emulpur NLecimulthin 100

Metarin P

Metarin CPEmultop IPLecimulthin 150 IPEmultop HL 50 IP

Emulpur IPLecimulthin 100 IP

Nutripur P IPMetarin P IP

Metarin CP IP

NGM raw material


Production Plants

Germany HamburgNetherlands ZaandamItaly VigonzaUSA Decatur


Production Plants and Processes

Process / Plant

Selection

Blending

Purification

Chemical Modification

Enzymatic Modification

Fractionation

Standardization

Deoiling

Compounding

Germany

X

X

X

X

X

X

X

USA

X

X

X

X

X

Italy

X

X

X

X

Netherland

X

X

X

X

X

Quanitiy 2003 [tons] 6,500 (+2,750) 10,000 1,70014,000


Lecithin


Applications4



Markets5


Product Range and Branding Philosophy

Topcithin (fluid) Various applications

Metarin (fluid, powder) Instantizing

Chocotop (fluid) Chocolate

Emulthin (powder) Flour Improver

Lecimulthin (powder) Bakery


Product Range and Branding Philosophy

Emulfluid (fluid) Emulsions

Emulpur / Emultop (powder) Emulsions

Emulbesto (fluid) Feed

Nutripur (powder) Feed

Epikuron (various) Dietetic / Pharma

Ovothin (various) Egg Lecithins


Confectionary - chocolate

influence onviscosity yield point

Liquid (Topcithin 50)

Fractionation

PC enriched (Chocotop 320)

Compounding

+ E 476 (Chocotop 120) (Chocotop 135)

+ E 442 (Chocotop 200)

Application

Main lecithin effect: viscosity reduction and yield point depression/adjustment in chocolate mass


Main lecithin effect: coat formation around the instant powder increased

wettability and solubility

Instant products

Liquid (Metarin F/ FM) ready to spray on the product

Deoiling (Metarin P) product becomes water dispersible lecithination / agglomeration in one step less influence on odour and taste

+ PC-enrichment (Metarin CP) less lecithin necessary for same effect better wetting properties at same dose

Application


Oils and fats - margarine

Liquid (Topcithin 300) good anti spattering effectat high salt content (0.3 %)

Hydrolysed (Emulfluid E) anti spattering effect at low salt content (0.15 %)

PC-enriched(min. 23 % PC Emulfluid F 25) good anti spattering agent

(min. 32 % PC Emulfluid F 30) very good anti spattering agent

Main lecithin effect: film formation around water droplets prevents coalescence during heating

anti spattering effect

Application


Oils and fats - margarine (2)

release agent

Metarin FM

Topcithin 300

Emulfluid F 25

Emulfluid F 30

antioxidant

flavour release

co- emulsifier

Further lecithin effects:

Application


De-oiled (Emulpur N) less influence on taste/ odour

Hydrolysed (Emultop) improved emulsifying properties heat stability acid stability of food emulsions

Main lecithin effects: stabilizeremulsifier

facilitates dispersion/ distribution

Delicatessen / Meat productsApplication


De-oiled (Nutripur P)

Animal feed

Main lecithin effects: emulsifier (technological) improved wettability and dispersibility

decreased dust formation improved pellet structure antioxidant

Granulated (Nutripur G) improved flowability + Flow aid (Nutripur S) easier dosing and mixing

better functionality

Application


Dietary Supplements & Pharma

Main lecithin effects: Cholesterole ControlLiver TreatmentBrain FunctionSupplementation of LCPUFAsEmulsifier in Enteral and Parenteral Nutrition

Application

EPIKURON 100 Range Standard de-oiled, Cholesterole control

EPIKURON 130 / 135 F Fractionated, de-oiled or fluid, liver treatment

Leci-PS Range Phosphatidylserin, powder or liquid, brainfunction

EPIKURON 145/170/200 Emulsifier in parenteral preparations

OVOTHIN Range LCPUFA supplementation in Infant Nutrition


Lecithin


Applications4



Markets5


Position of D-FD

World Lecithin Market D-FD Lecithin Market

Animal Feed; 21%

Chocolate; 19%

Instant products; 15%

Industrial; 13%

Baking; 12%

DS & Pharma; 8%

Oils & fat, spreads; 7%

Others; 5%

Animal Feed; 28%

Chocolate; 19%

Baking; 14%


Industrial; 8%

Instant & Convenience; 6%

DS & Pharma; 5%

Others; 9%

Markets

Total Market: ~ 180,000 tons Our Market Share: 36,000 tons, ~ 20%


Position of D-FDMarkets

D-FD Market: Volumes D-FD Market: Turnover

Animal Feed; 21%

Chocolate; 19%


Industrial; 13%

Baking; 12%

DS & Pharma; 8%


Others; 5%

Animal feed; 10%

Chocolate; 15%


Industrial; 6%Baking; 11%

DS & Pharma; 31%


Others; 7%

58,000 k€ in 200336,000 tons


Position of D-FDMarkets

D-FD Market: Turnover per Region

Germany; 15%

Other EC; 38%

Other European; 16%

NAFTA; 13%

Other American; 2%

Asia; 13%

ROW; 3%

Documents

Lecithins - Products - - Applications - - Markets - Degussa Food Ingredients April 2004