Comparative quality of Australian canola lecithin

A survey of small scale lecithin manufacturers from India, Hungary, Poland and the Czech Republic was performed to analyse raw material and processing issues that influence final product quality. All producers satisfied the r equirements for food grade standard lecithin (E322), except for high hexane insoluble matter (>0.3%) in sunflower and canola lecithins. Australian can ola lecithin was produced in a batch pilot plant at 70 degrees C and 0.1 at m. The viscosity reducing power of canola lecithin (0.2% w/w) in chocolate varied between 60% and 67%, compared to 65% with imported soy lecithin. Can ola lecithin reduced the yield value of dark chocolate by 50% compared to 3 1% with soy lecithin The processability, emulsion stability, taste, colour, texture, shelf life and anti-splattering performance of canola lecithin we re comparable to imported soy lecithin in the production of margarine.