What is Canola lecithin

Canola was created in 1970 by researchers from the University of Manitoba. The problem of rapeseed in the food sector is the consistent presence of erucic acid and glucosinolates. The canola is exempt.

The production of Canola Lecithin involves extracting lecithin from canola seeds, a process similar to the extraction of lecithin from soybeans and other sources. Lecithin is a fatty substance that occurs naturally in plant and animal tissues, widely used as an emulsifier in food products, dietary supplements, and cosmetics.

It is extracted from the rapeseed with chemical process and  composed of

• water
• carbohydrates
• triglycerides
• phospholipids
• glycolipids
• traces of sterols
• fatty acids
• carotenoids

The processing steps are as follows:

• Cleaning, crushing
• Extraction
• Filtration
• Evaporation
• Separation and oil degummed
• During processing the crude oil is heated to 70 °
• Then 2% of water is added
• Agitation procedure from 30 minutes to 1 hour
• Centrifugation procedure
• Enzymatic modification
• Chemical modification

What is it for?

It is used in the food industry as an emulsifier and dispersing agent.

Its food applications are varied: from chocolate to sweets from the bakery to generic foods.

Here is a list of the main applications:

• Instant or powdered beverages
• Soups, sauces
• Cheeses
• Meat and stuffed products
• Ground Meat Products and Fillings

Because of this wide availability, canola lecithin can be used as a substitute for soy lecithin and sunflower lecithin.

Canola lecithin studies

See also Rapeseed lecithin