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Lecithins - Products - - Applications - - Markets -

Lecithins - Products - - Applications - - Markets -. Degussa Food Ingredients April 2004. 1. Genera l and Legal Definitions. 3. 2. Produc tion Processes. Composition of Lecithin. 4. 5. Applications. Markets. Lecithin. General and legal definitions. What is Lecithin?.

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Lecithins - Products - - Applications - - Markets -

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

  2. 1 General and Legal Definitions 3 2 Production Processes Composition of Lecithin 4 5 Applications Markets Lecithin

  3. General and legal definitions What is Lecithin? 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

  4. 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.

  5. Acetone insoluble substances min. 60% min. 56% Acid Value (potassium hydroxide/g) < 35mg < 45mg Toluene insoluble substances Volatile Substances (after 1h drying at 105°C) Peroxide Value (mequ/kg) Consistency Colour General and legal definitions E 322 - Lecithins (2) Content / Appearence Lecithin Hydrolized Lecithin < 0.3% < 2% 10 or less highly viscous, semiliquid or powder light brown to brown

  6. 1 General and Legal Definitions 2 Composition of Lecithin 3 Production Processes 4 5 Applications Markets Lecithin

  7. P O P L H O A S R P H L O L I I I P P Glycolipids I N I D S D S S O L U B L E Composition of lecithin Composition Other Phospholipids PA = Phospatidic Acid A C E PI = Phosphatidylinositol T NEUTRAL LIPIDS O PA N PI E PE PE = Phosphatidylethanolamin PC CARBOHYDRATES PC =Phosphatidylcholin

  8. Triglyceride CH2 CH Basic phospholipid structure CH2 CH2 CH O H2C-O-P-O-X O Composition of lecithin Phospholipid structure

  9. Basic phospholipid structure HO OH phosphatidylinositol (PI) X= CH2 OH CH O H2C-O-P-O-X O HO HO inositol X= phosphatidic acid (PA) H hydrogen CH 3 X= + phosphatidylcholine (PC) CH CH CH N 2 2 3 3 choline CH X= phosphatidylserine (PS) CH CH COOH 2 NH 2 serine + NH CH CH X= phosphatidylethanolamine (PE) 3 2 2 ethanolamine Composition of lecithin Phospholipid structure

  10. Polar Headgroup hydrophilic Glycerol “Backbone” lipophilic Fatty Acid Chains Composition of lecithin Phospholipids:The active components of lecithin

  11. 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

  12. 1 General and Legal Definition 2 Composition of Lecithin 3 Production Processes 4 5 Applications Markets Lecithin

  13. Protein 42.0% Carbohydrates 26.0% Water 12.5% Fat 19.0% Lecithin 0.5% Soybean cleaning crushing Extracted meal Miscella solvent extraction filtration solvent evaporation Crude Soybean Oil Lecithin Sludge Crude Lecithin water evaporation + water separator Purification Standardization Fractionation Deoiling Soybean Oil (Degummed) Production process Oil Mill ^^

  14. Standard raw material NGM raw material Liquid raw material Liquid raw material modification modification standardization standardization acetylation acetylation hydrolysation hydrolysation hydroxilation hydroxilation ethanol extraction ethanol extraction compounding compounding Topcithin NGM Topcithin NGM Premium Topcithin 50, 200,300 Emulfluid A Emulfluid NGM Emulfluid E Emulfluid HL 33 Emulfluid F30 IP Chocotop 320 IP Emulfluid F25/ 30 Chocotop 320 Metarin S40 NGMChocotop 120 NGM Metarin F/FMChocotop 120 Acetone extraction Acetone extraction Emultop IP Lecimulthin 150 IP Emultop HL 50 IP Metarin CP IP Emulpur IP Lecimulthin 100 IP Nutripur P IP Emultop Lecimulthin 150 Emultop HL 50 Metarin CP Emulpur N Lecimulthin 100 Metarin P Production process Degussa Texturant Systems

  15. Production process 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

  16. Production process Ethanol extraction • Principle: • difference in solubility of the phospholipids in ethanolPC soluble PI insoluble PE 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

  17. Production process 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: Enzymatic Hydrolysis

  18. Other Phospholipids PA = Phospatidic Acid PI = Phosphatidylinositol PI = Phosphatidylinositol NEUTRAL LIPIDS PA = Phospatidic Acid A A PA PE = Phosphatidylethanolamin C C P P PI E E O O P P L L H H T T PI PE O O A A PA PE O O S S R R PC PE = Phosphatidylethanolamin P P N N PC H CARBOHYDRATS H L L O O Other Phospholipids CARBOHYDRATS Glycolipids L L I I I I I I P P P P Glycolipids Glycolipids I I N N I I D D PC =Phosphatidylcholin S S D D S S PC =Phosphatidylcholin S S O O L L U U B B L L E E Production process Acetone extraction - deoiling

  19. Production process Acetone extraction - deoiling • Principle: • non polar lipids (triglycerides) are acetone soluble • thus a separation from polar lipids (phospho- andglycolipids) is possible resulting in powderedconsistency • Advantages: • increased water dispersibilitycompared to liquid lecithin • less influence on taste and colour • easier dosing • increased amount of activesubstances i.e. less lecithinaddition necessary

  20. Standard raw material Liquid raw material modification acetylation hydrolysation hydroxilation Acetone extraction Emultop Lecimulthin 150 Emultop HL 50 Emultop IP Lecimulthin 150 IP Emultop HL 50 IP Metarin CP Metarin CP IP Emulpur N Lecimulthin 100 Metarin P Emulpur IP Lecimulthin 100 IP Nutripur P IP Metarin P IP Production process Degussa Texturant Systems NGM raw material standardization ethanol extraction compounding conventional and NGM / IP liquid lecithins conventional acetylated lecithin conventional and NGM / IP hydrolysed lecithin conventional hydroxilated lecithin conventional and NGM / IP lecithin fractions conventional and NGM / IP lecithins compounds

  21. Production Plants Germany Hamburg Netherlands Zaandam Italy Vigonza USA Decatur

  22. Production Plants and Processes Process / Plant Germany USA Netherland Italy Selection X X X X Standardization X X X X Purification X X X X Blending X X X X Chemical Modification X Enzymatic Modification X Fractionation X Deoiling X Compounding X Quanitiy 2003 [tons] 6,500 (+2,750) 10,000 14,000 1,700

  23. 1 General and Legal Definition 2 Compositionof Lecithin 3 Production Processes 4 Applications 5 Markets Lecithin

  24. Product Range and Branding Philosophy • Topcithin (fluid) Various applications • Metarin (fluid, powder) Instantizing • Chocotop (fluid) Chocolate • Emulthin (powder) Flour Improver • Lecimulthin (powder) Bakery

  25. 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

  26. Main lecithin effect: viscosity reduction and yield point depression/adjustment in chocolate mass • influence on • viscosity yield point • Liquid (Topcithin 50)  • Fractionation • PC enriched (Chocotop 320)   • Compounding • + E 476 (Chocotop 120)   • (Chocotop 135)   • + E 442 (Chocotop 200)   Application Confectionary - chocolate

  27. Application Instant products • Main lecithin effect: coat formation around the instant powder •  increased wettability and solubility 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

  28. 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

  29. 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:

  30. Application Delicatessen / Meat products • De-oiled (Emulpur N)  less influence on taste/ odour • Hydrolysed (Emultop)  improved emulsifying properties heat stability acid stability of food emulsions Main lecithin effects: stabilizer emulsifier facilitates dispersion/ distribution

  31. Granulated (Nutripur G) improved flowability • + Flow aid (Nutripur S)  easier dosing and mixing better functionality Application Animal feed • Main lecithin effects: emulsifier (technological) improved wettability and dispersibility decreased dust formation improved pellet structure antioxidant • De-oiled (Nutripur P)

  32. Application Dietary Supplements & Pharma • Main lecithin effects: Cholesterole Control • Liver Treatment • Brain Function • Supplementation of LCPUFAs • Emulsifier in Enteral and Parenteral • Nutrition • 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

  33. 1 General and Legal Definition 2 Compositionof Lecithin 3 Production Processes 4 Applications 5 Markets Lecithin

  34. World Lecithin Market D-FD Lecithin Market Markets Position of D-FD Our Market Share: 36,000 tons, ~ 20% Total Market: ~ 180,000 tons

  35. D-FD Market: Volumes D-FD Market: Turnover Markets Position of D-FD 36,000 tons 58,000 k€ in 2003

  36. D-FD Market: Turnover per Region Markets Position of D-FD

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