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

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

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

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

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

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

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

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

11. Phospholipids are essential components of all cell membranes
Phospholipid sources
Phospholipids are essential components of all cell membranes
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

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

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

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

15. Standardization Principle: adjusting of product parameters
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. Ethanol extraction Principle:
Production process
Ethanol extraction
Principle:
difference in solubility of the phospholipids in ethanol PC 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. Modification - Hydrolysation
Production process
Modification - Hydrolysation
Principle:
Enzymatic Hydrolysis
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)

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

19. Acetone extraction - deoiling
Production process
Acetone extraction - deoiling
Principle:
non polar lipids (triglycerides) are acetone soluble
thus a separation from polar lipids (phospho- and glycolipids) is possible resulting in powdered consistency
Advantages:
increased water dispersibility compared to liquid lecithin
less influence on taste and colour
easier dosing
increased amount of active substances
i.e. less lecithin addition necessary

20. Degussa Texturant Systems
Production process
Degussa Texturant Systems
Standard raw material
Liquid raw material
NGM raw material
acetylation
modification
hydrolysation
hydroxilation
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
Acetone extraction
Emultop
Lecimulthin 150
Emultop HL 50
Emulpur N
Lecimulthin 100
Metarin P
Metarin CP
Emultop IP
Lecimulthin 150 IP
Emultop HL 50 IP
Emulpur IP
Lecimulthin 100 IP
Nutripur P IP
Metarin P IP
Metarin CP IP

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

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. Confectionary - chocolate
Application
Confectionary - chocolate
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)  

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. Oils and fats - margarine
Application
Oils and fats - margarine
Main lecithin effect: film formation around water droplets
 prevents coalescence during heating
 anti spattering effect
Liquid (Topcithin 300)  good anti spattering effect at 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

29. Oils and fats - margarine (2)
Application
Oils and fats - margarine (2)
Further lecithin effects:
release agent
Metarin FM
Topcithin 300
Emulfluid F 25
Emulfluid F 30
antioxidant
flavour release
co- emulsifier

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

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

32. Dietary Supplements & Pharma
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. General and Legal Definition
Lecithin 1
General and Legal Definition
Composition of Lecithin 2
Production Processes 3
Applications 4
Markets 5

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

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

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