Rapeseed lecithin

Rapeseed lecithin is a natural emulsifier and surfactant extracted from the seeds of the oilseed rape plant (Brassica napus). It is a complex mixture of phospholipids, which are types of fats essential for building cell membranes. The term lecithin includes various phospholipids such as phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol. Canola lecithin is known for its emulsifying properties and helps to mix ingredients that are not normally mixed, such as oil and water.

Origin

Canola lecithin is naturally derived from the seeds of the canola plant. The production process usually involves cleaning and crushing the seeds, followed by extraction using solvents or mechanical methods. The extracted oil is then subjected to a process called desalting, in which water is added to hydrate the phospholipids, allowing them to separate from the oil. The hydrated phospholipids are then dried to produce lecithin.

Characteristics and uses in the food industry

Rapeseed lecithin is used in the food industry for several reasons:

• Emulsification: it helps to mix oil and water, preventing their separation in products such as salad dressings and mayonnaise.
• Stabilization: improves the stability and shelf life of products by preventing ingredients from separating.
• Texture Improvement: Contributes to a smooth and uniform texture in products such as chocolate and baked goods.
• Moisture retention: Helps retain moisture in products, which improves taste and prevents drying out.
• Non‑stick properties: Reduces stickiness in products such as dough and confectionery, making them easier to process.
• Nutrient absorption: May improve the bioavailability of certain nutrients.

Use in ultra‑processed foods

Rapeseed lecithin is widely used in ultra‑processed foods due to its versatile functional properties:

• Chocolate and confectionery: It is used to improve texture, prevent blooming (white spots caused by fat separation) and improve taste. Lecithin reduces the viscosity of chocolate, making it easier to shape and work with, and ensures even distribution of ingredients.
• Baking: acts as an emulsifier to improve the texture and volume of bread and cakes. It helps evenly distribute fats and oils in the dough, improving the texture of the crumb and the softness of the final product. Lecithin also helps with conditioning the dough, making it more workable and less sticky.
• Margarines and spreads. Lecithin contributes to the spreadability of the margarine and helps maintain a stable emulsion, which is key to product stability during shelf life.
• Dressings and sauces: It maintains a stable emulsion in oil‑water mixtures, preventing separation and ensuring a smooth, homogeneous product. This is especially important in salad dressings where lecithin keeps the oil and vinegar mixed together.
• Instant foods: In instant powders and mixes, lecithin helps disperse the powder evenly during rehydration. It improves solubility and ensures a consistent product when mixed with water or milk.

Effect on human health

Although canola lecithin is generally regarded as safe (GRAS) by the FDA, there are several health apects and potential risks associated with its consumption:

• Allergic reactions: although rare, some individuals may have allergic reactions to lecithin, especially if they have an increased sensitivity to soy or other sources of lecithin.
• Digestive problems: In some cases, high doses of lecithin can cause gastrointestinal problems such as diarrhea, abdominal pain, and nausea.
• Contamination of sources: Lecithin from genetically modified organisms (GMOs) or plants treated with pesticides may pose additional health risks. Choosing non‑GMO and organic lecithin can mitigate some of these risks. In the EU and the UK, all rapeseed is non‑GMO.
• Choline overload: lecithin is a significant source of choline, which is beneficial in moderate amounts but can cause side effects such as fishy body odour, sweating and low blood pressure when consumed in excess.

Sources

1. U.S. Food & Drug Administration. (n.d.). GRAS Notices. Retrieved from FDA GRAS Notices.
2. Zeisel, S. H. (2000). Choline: needed for normal development of memory. Journal of the American College of Nutrition, 19(5), 528S‑531S. DOI: 10,1080/07315724,2000.10718975.
3. McClements, D. J. (2005). food emulsions: principles, practice, and techniques. CRC Press.