Rapeseed lecithin is a chemical compound that is extracted from rapeseed (Brassica napus L., 1753) by a synthetic process. Lecithin is a term used to describe a mixture of brownish-yellow fatty substances that occur naturally in a range of organisms, including plants and animals. It is a mixture of phospholipids and oils.

Rapeseed lecithin is produced in various forms:

• Liquid lecithin.  It is a typically amber-coloured viscous semi-liquid. In this form it is used in food production as an emulsifier, helping to mix oil and water.
• Lecithin powder.  This is lecithin dried and processed into powder. It is often used in baking and other food production where a dry ingredient is preferred.
• Lecithin granules. Consists of small lecithin granules that can be sprinkled on food or mixed into drinks. They are often used as food supplements.
• Lecithin capsules. Lecithin-filled tablets, often used as a dietary supplement. They are a convenient way of taking lecithin, especially for those who do not like the taste of lecithin granules or powder.

Since rapeseed lecithin is produced in different formats, the production methods also change depending on the form. Here is a summary of the process to obtain the most common and most widely used form of rapeseed lecithin, the liquid form, which consists of four steps:

• Extraction. The process begins with the extraction of the oil from the rapeseed. Typically, a solvent extraction method, usually hexane, is used to dissolve the oil from the rapeseed. The solvent is then evaporated, leaving the raw rapeseed oil.
• Hydration. The crude rapeseed oil at this stage is hydrated, i.e. water is added to it. The lecithin in the oil hydrates. 
• Separation. The hydrated lecithin is then separated from the oil and this can be done using a centrifuge, which spins the mixture at high speed. The heavier lecithin settles to the bottom and can be separated from the oil.
• Purification. The separated lecithin can undergo further purification processes to remove any residual oil or other impurities. This may involve further steps such as filtration, bleaching and odour removal.

In other forms of rapeseed lecithin, the process may be more complex and the steps may be more numerous:

• Cleaning, crushing
• Extraction
• Filtration
• Evaporation
• Separation and draining of residual oil.
• During processing, the crude oil is heated to 70°.
• Addition of 2% water 
• Stirring process from 30 minutes to 1 hour
• Centrifugation procedure
• Enzymatic modification
• Chemical modification

The composition of rapeseed lecithin is quite complex and we find the following components of rapeseed

• water
• erucic acid
• glucosinates
• carbohydrates
• triglycerides
• phospholipids
• glycolipids
• trace sterols
• fatty acids
• carotenoids

Rapeseed lecithin contains erucic acid, an acid that can cause toxicity in high doses. However, since 1991, the European Community has established more restrictive cultivation lines for rapeseed, so the amount of this acid in rapeseed oil has drastically decreased.

What it is used for and where

Food

Rapeseed lecithin It is used in the food industry as an emulsifier and dispersing agent, i.e. it helps mix water and oil components. Its food applications are many: from chocolate to confectionery, from bakery to general foods. 

Here is a sample list of the main applications:

• Bakery products. Rapeseed lecithin is used in baked goods such as bread, cakes and pastries. It helps improve the texture and volume of these products and can also extend their shelf life.
• Pastries. Rapeseed lecithin acts as an emulsifier in chocolates and other confectionery products, preventing cocoa and cocoa butter from separating. It helps provide a smooth and homogeneous texture.
• Instant products. In instant products such as soups, sauces and drinks, rapeseed lecithin helps improve wettability and dispersibility. The product can therefore be easily mixed with water and no lumps are formed.
• Dairy products. In spreadable creams and spreads, rapeseed lecithin helps create a stable emulsion, improving the consistency of the product.

Cooking oils and fats. Rapeseed lecithin can be added to cooking oils and fats to prevent splashes when the oil reaches high temperatures.

Medical

Rapeseed lecithin is used in pharmaceuticals as :

• Emulsifier. Rapeseed lecithin is often used as an emulsifier in pharmaceutical products. It helps mix oil and water components, which is particularly useful in formulations such as creams, lotions and ointments.
• Liposomes. Rapeseed lecithin can be used to form liposomes, tiny spherical vesicles that can be used to deliver drugs into the body. Liposomes can encapsulate water- and fat-soluble drugs, improving their stability, solubility and bioavailability.
• Nutraceuticals. Rapeseed lecithin is often used in nutraceuticals, products derived from food sources that are believed to provide additional health benefits beyond the basic nutritional value found in food. 
• Controlled release. Rapeseed lecithin can be used in controlled-release drug formulations. These are designed to release a drug over an extended period of time, which can improve the effectiveness of the drug and reduce the frequency of administration.
• Stabilisation. Rapeseed lecithin can act as a stabiliser in pharmaceutical formulations, helping to maintain product consistency and integrity.

Because of its wide availability, rapeseed lecithin can be used to replace soy lecithin and sunflower lecithin.

See also Canola lecithin

Canola was created in 1970 by researchers at the University of Manitoba. The problem with rapeseed in the food industry is the consistent presence of erucic acid. Canola is exempt from this.