Chapter 11. Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional properties
Keywords:
sunflower lecithin, lecithin refining, resource-saving technologies, wet gum, color changes in lecithin, deodorization of lecithin, viscosity changes in lecithin, physicochemical properties of lecithin, lecithin quality parameters
Synopsis
Innovative approaches in food processing and sustainability
Soy lecithin remains the primary industrial source of lecithin; however, increasing concerns regarding its GMO origin have driven interest toward alternative sources. Among them, non-GMO sunflower lecithin has emerged as a high-quality and economically viable substitute. Despite its advantages, sunflower lecithin presents several technological drawbacks, including an intense flavor and odor, dark color, and high viscosity, which can lead to a plastic, non-flowable consistency.
The objective of this study was to develop technological strategies to produce decolorized, deodorized, and liquid sunflower lecithin. Deodorization was achieved by dissolving lecithin in ethyl alcohol at concentrations ≥ 40% (w/w), resulting in the complete removal of characteristic fatty, sweet, and nutty notes, while caramel and floral undertones became barely perceptible. This process led to the fractionation of lecithin into alcohol-soluble and alcohol-insoluble components. The use of absolute ethanol significantly reduced the yield of the alcohol-soluble fraction (from 23% to 13%).
Furthermore, it was found that the incorporation of specific diluents into wet gum prior to drying prevented the formation of a plastic consistency and ensured a stable liquid state during storage. Among the diluents tested, calcium salts proved to be the most effective. The optimal concentrations for maintaining lecithin liquidity were identified as follows: calcium acetate – 0.4%, calcium orthophosphate – 0.4%, and calcium chloride – 0.35%.
Decolorization conditions were also optimized, with the most effective parameters being 0.7% hydrogen peroxide (calculated as 100% H2O2), a temperature of 90 °C, and a treatment time of 120 minutes. Under these conditions, the color value of sunflower lecithin decreased from 18 to 4–6 mgJ2/100 cm3.
To evaluate the role of individual phospholipid groups in thermal darkening, fractionation was performed. Results indicated that phosphatidylcholines were most susceptible to darkening upon heating, followed by phosphatidylinositols, while phosphatidylserines and phosphatidylethanolamines exhibited the least color change. No correlation was observed between the sugar content of phospholipid fractions and their tendency to darken under thermal treatment.
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Copyright (c) 2025 Anastasiia Demydova, Svitlana Panasyuk, Yurii Hunko _____________________________________ How to Cite: Demydova, A., Panasyuk, S., Hunko, Y.; Priss, O. (Ed.) (2025). Sunflower lecithin as an alternative to soy lecithin: technological approaches to improving its rheological, sensory and functional properties. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch11
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