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Lecithin

Lecithin
Lecithin structure
CAS No.
8002-43-5
Chemical Name:
Lecithin
Synonyms
PC;kelecin;LECITHIN;froM Egg;Alcolec-S;granulestin;L-α-Lecithin;Lecithin, NF;LIPOID(R)E80;Lecithin 
CBNumber:
CB1242041
Molecular Formula:
C42H80NO8P
Formula Weight:
758.06
MOL File:
8002-43-5.mol

Lecithin Properties

Density 
d424 1.0305
Flash point:
57 °C
storage temp. 
2-8°C
solubility 
chloroform: 0.1 g/mL, slightly hazy, slightly yellow to deep orange
form 
solution
color 
Pale Brown to Yellow
Water Solubility 
NEGLIGIBLE
Merck 
14,5429
BRN 
5209585
Stability:
Stable, but light, heat, moisture and air-sensitive. Incompatible with strong oxidizing agents.
InChIKey
FWMYJLDHIVCJCT-VSZGHEPYSA-N
CAS DataBase Reference
8002-43-5
EPA Substance Registry System
Lecithins(8002-43-5)
SAFETY
  • Risk and Safety Statements
Symbol(GHS) 
GHS06,GHS08,GHS02,GHS07
Signal word  Danger
Hazard statements  H302-H315-H319-H331-H336-H351-H361d-H372-H225
Precautionary statements  P201-P261-P304+P340+P312-P305+P351+P338-P308+P313-P403+P233-P210-P280-P337+P313-P403+P235
Hazard Codes  T,Xn,F,N
Risk Statements  11-48/20/22-40-38-22-36/37/38-46-45-48/20/21/22-36/38-20/22-63-67-65-62-51/53-48/20
Safety Statements  7-16-24/25-36/37-45-36/37/39-26-53-62-61-22
RIDADR  UN 2810 6.1/PG 2
WGK Germany  3
RTECS  OG7565000
1-8-10
TSCA  Yes
HS Code  29239000

Lecithin price More Price(47)

Manufacturer Product number Product description CAS number Packaging Price Updated Buy
Sigma-Aldrich 44924 L-α-Phosphatidylcholine for microbiology 8002-43-5 500g $141 2018-11-13 Buy
Sigma-Aldrich 429415 L-α-Lecithin, Soybean 8002-43-5 100gm $261 2018-11-20 Buy
TCI Chemical L0023 Lecithin from Soybean 8002-43-5 25g $24 2018-11-22 Buy
TCI Chemical L0023 Lecithin from Soybean 8002-43-5 500g $38 2018-11-22 Buy
Alfa Aesar 036486 Lecithin, Refined 8002-43-5 1kg $113 2018-11-16 Buy

Lecithin Chemical Properties,Uses,Production

Description

Food-grade lecithin is obtained from soybeans and other plant sources. It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl etha nolamine, and phosphatidyl inositol, combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the prepon-derance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing all or certain fractions of the total phosphatide complex. The consistency of both natural grades and refined grades of lecithin may vary from plastic to fluid, depending upon free fatty acid and oil content, and upon the presence or absence of other diluents. Its color varies from light yellow to brown, depending on the source, on crop variations, and on whether it is bleached or unbleached. It is odorless or has a characteristic, slight nutlike odor and a bland taste. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteris tics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but are practically insoluble in fixed oils. When all phosphatide fractions are present, lecithin is partially soluble in alcohol and practically insoluble in acetone.

Chemical Properties

Lecithins vary greatly in their physical form, from viscous semiliquids to powders, depending upon the free fatty acid content. They may also vary in color from brown to light yellow, depending upon whether they are bleached or unbleached or on the degree of purity. When they are exposed to air, rapid oxidation occurs, also resulting in a dark yellow or brown color.
Lecithins have practically no odor. Those derived from vegetable sources have a bland or nutlike taste, similar to that of soybean oil.

Chemical Properties

solid

Uses

Edible and digestible surfactant and emulsifier of natural origin. Used in margarine, chocolate and in the food industry in general. In pharmaceuticals and cosmetics. Many other industrial uses, e.g. treating leather and textiles.

Uses

lecithin (hydrogenated) is an emulsifier.

Uses

lecithin is a natural emollient, emulsifier, anti-oxidant, and spreading agent, lecithin is a hydrophilic ingredient that attracts water and acts as a moisturizer. generally obtained for cosmetic products from eggs and soybeans, it is found in all living organisms.

Uses

egg lecithin is emollient and particularly recommended for sensitive skin.

Uses

Lecithin is an emulsifier that is a mixture of phosphatides which are typically surface-active. it is now commercially obtained from soy- beans; previously it was obtained from egg yolk. it is used in marga- rine as an emulsifier and antispatter agent; in chocolate manufacture it controls flow properties by reducing viscosity and reducing the cocoa butter content from 3 to 5%; it is used as a wetting agent in cocoa powder, fillings, and beverage powders; an antisticking agent in griddling fat; and in baked goods to assist the shortening mix with other dough ingredients and to stabilize air cells. typical usage levels range from 0.1 to 1.0%.

Definition

ChEBI: A glycerophosphocholine compound having O-acyl substituents at both the 1- and 2-positions of the glycerol. It is a major constituent of cell membranes.

Production Methods

Lecithins are essential components of cell membranes and, in principle, may be obtained from a wide variety of living matter. In practice, however, lecithins are usually obtained from vegetable products such as soybean, peanut, cottonseed, sunflower, rapeseed, corn, or groundnut oils. Soybean lecithin is the most commercially important vegetable lecithin. Lecithin obtained from eggs is also commercially important and was the first lecithin to be discovered.
Vegetable lecithins are obtained as a by-product in the vegetable oil refining process. Polar lipids are extracted with hexane and, after removal of the solvent, a crude vegetable oil is obtained. Lecithin is then removed from the crude oil by water extraction. Following drying, the lecithin may be further purified.
With egg lecithin, a different manufacturing process must be used since the lecithin in egg yolks is more tightly bound to proteins than in vegetable sources. Egg lecithin is thus obtained by solvent extraction from liquid egg yolks using acetone or from freeze-dried egg yolks using ethanol (95%).
Synthetic lecithins may also be produced.

Pharmaceutical Applications

Lecithins are used in a wide variety of pharmaceutical applications. They are also used in cosmetics and food products.
Lecithins are mainly used in pharmaceutical products as dispersing, emulsifying, and stabilizing agents, and are included in intramuscular and intravenous injections, parenteral nutrition formulations, and topical products such as creams and ointments.
Lecithins are also used in suppository bases, to reduce the brittleness of suppositories, and have been investigated for their absorption-enhancing properties in an intranasal insulin formulation. Lecithins are also commonly used as a component of enteral and parenteral nutrition formulations.
There is evidence that phosphatidylcholine (a major component of lecithin) is important as a nutritional supplement to fetal and infant development. Furthermore, choline is a required component of FDA-approved infant formulas. Other studies have indicated that lecithin can protect against alcohol cirrhosis of the liver, lower serum cholesterol levels, and improve mental and physical performance.
Liposomes in which lecithin is included as a component of the bilayer have been used to encapsulate drug substances; their potential as novel delivery systems has been investigated. This application generally requires purified lecithins combined in specific proportions.
Therapeutically, lecithin and derivatives have been used as a pulmonary surfactant in the treatment of neonatal respiratory distress syndrome.

Safety

Lecithin is a component of cell membranes and is therefore consumed as a normal part of the diet. Although excessive consumption may be harmful, it is highly biocompatible and oral doses of up to 80 g daily have been used therapeutically in the treatment of tardive dyskinesia. When used in topical formulations, lecithin is generally regarded as a nonirritant and nonsensitizing material. The Cosmetic Ingredients Review Expert Panel (CIR) has reviewed lecithin and issued a tentative report revising the safe concentration of the material from 1.95% to 15.0% in rinse-off and leave-in products. They note, however, that there are insufficient data to rule on products that are likely to be inhaled.

storage

Lecithins decompose at extreme pH. They are also hygroscopic and subject to microbial degradation. When heated, lecithins oxidize, darken, and decompose. Temperatures of 160–180°C will cause degradation within 24 hours.
Fluid or waxy lecithin grades should be stored at room temperature or above; temperatures below 10°C may cause separation.
All lecithin grades should be stored in well-closed containers protected from light and oxidation. Purified solid lecithins should be stored in tightly closed containers at subfreezing temperatures.

Purification Methods

Lecithin from hen egg white is purified by solvent extraction and chromatography on alumina. It is suspended in H2O and kept frozen until required [Lee & Hunt J Am Chem Soc 106 7411 1984, Singleton et al. J Am Oil Chem Soc 42 53 1965]. For purification of commercial egg lecithin, see Pangborn [J Biol Chem 188 471 1951].

Incompatibilities

Incompatible with esterases owing to hydrolysis.

Regulatory Status

GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (inhalations; IM and IV injections; otic preparations; oral capsules, suspensions and tablets; rectal, topical, and vaginal preparations). Included in nonparenteral and parenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

Lecithin Preparation Products And Raw materials

Raw materials

Preparation Products


Lecithin Suppliers

Global( 314)Suppliers
Supplier Tel Fax Email Country ProdList Advantage
Hefei TNJ Chemical Industry Co.,Ltd.
86-0551-65418684 18949823763
86-0551-65418684 info@tnjchem.com China 1852 55
Shanghai Zheyan Biotech Co., Ltd.
18017610038
zheyansh@163.com CHINA 3623 58
Shenzhen Sendi Biotechnology Co.Ltd.
0755-23311925 18102838259
0755-23311925 Abel@chembj.com CHINA 3194 55
Henan Tianfu Chemical Co.,Ltd.
0371-55170693
0371-55170693 info@tianfuchem.com CHINA 20672 55
Mainchem Co., Ltd.
+86-0592-6210733
+86-0592-6210733 sales@mainchem.com CHINA 32447 55
Nanjing ChemLin Chemical Industry Co., Ltd.
025-83697070;product@chemlin.com.cn
product@chemlin.com.cn CHINA 3015 60
Hebei Chisure Biotechnology Co., Ltd.
+8613292890173
0311 66567340 luna@speedgainpharma.com CHINA 1018 58
career henan chemical co
+86-371-86658258
sales@coreychem.com CHINA 29979 58
Hebei Huanhao Biotechnology Co., Ltd.
86-0311-83975816 whatsapp +8618034554576
86-0311-83975816 grace@hbhuanhao.com CHINA 693 58
Chengdu GLP Biotech Co., Ltd
13350802083
scglp@glp-china.com CHINA 1007 58

View Lastest Price from Lecithin manufacturers

Image Release date Product Price Min. Order Purity Supply Ability Manufacturer
2019-07-04 food additives Soya Lecithin
8002-43-5
US $10.00 / KG 1KG 99% 10 mt Hebei Guanlang Biotechnology Co., Ltd.
2018-07-26 LECITHIN SOYBEAN
8002-43-5
US $1000.00 / KG 25KG 99% 10tons career henan chemical co
2018-11-06 food additives Soya Lecithin with best price
8002-43-5
US $1.00 / KG 1KG 99% 20tons Hebei Chisure Biotechnology Co., Ltd.

Lecithin Spectrum


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