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Product Details:
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| Product Name: | Lecithin | CAS: | 8002-43-5 |
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| Color: | Pale Brown To Yellow | Storage Temp.: | -20°C |
| High Light: | CAS 8002-43-5 Lecithin,L-α-Phosphatidylcholine Solution |
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CAS 8002-43-5 Lecithin L-α-Phosphatidylcholine Solution Pale Brown To Yellow
| Lecithin Basic information |
| Product Name: | Lecithin |
| Synonyms: | l-α-phosphatidylcholine solution;l-α-phosphatidylcholine, hydrogenated;LECITHIN GRANULAR G2C (EPIKURON 100G2C);LECITHIN POWDER;LECITHIN,ENZYME-MODIFIED;LECITHIN,GRANULAR,FCC;LECITHIN,GRANULAR,NF;PHOSPHATIDYLCHOLINE(LECITHIN)(RG) |
| CAS: | 8002-43-5 |
| MF: | C42H80NO8P |
| MW: | 758.06 |
| EINECS: | 232-307-2 |
| Mol File: | 8002-43-5.mol |
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| Lecithin Chemical Properties |
| Melting point | >145°C (dec.) |
| density | d424 1.0305 |
| Fp | 57 °C |
| storage temp. | -20°C |
| solubility | chloroform: 0.1 g/mL, slightly hazy, slightly yellow to deep orange |
| form | solution |
| color | Pale Brown to Yellow |
| Water Solubility | NEGLIGIBLE |
| Merck | 14,5429 |
| BRN | 5209585 |
| Stability: | Stable, but light, heat, moisture and air-sensitive. Incompatible with strong oxidizing agents. |
| InChIKey | FWMYJLDHIVCJCT-VSZGHEPYSA-N |
| CAS DataBase Reference | 8002-43-5 |
| EPA Substance Registry System | Lecithins (8002-43-5) |
| Safety Information |
| WGK Germany | 3 |
| RTECS | OG7565000 |
| F | 1-8-10 |
| TSCA | Yes |
| HS Code | 29239000 |
| Hazardous Substances Data | 8002-43-5(Hazardous Substances Data) |
| Toxicity | LD50 oral in rat: > 8mL/kg |
| Lecithin Usage And Synthesis |
| Description | Food-grade lecithin is obtained from soybeans and other plant sources. It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl etha nolamine, and phosphatidyl inositol, combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the prepon-derance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing all or certain fractions of the total phosphatide complex. The consistency of both natural grades and refined grades of lecithin may vary from plastic to fluid, depending upon free fatty acid and oil content, and upon the presence or absence of other diluents. Its color varies from light yellow to brown, depending on the source, on crop variations, and on whether it is bleached or unbleached. It is odorless or has a characteristic, slight nutlike odor and a bland taste. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteris tics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but are practically insoluble in fixed oils. When all phosphatide fractions are present, lecithin is partially soluble in alcohol and practically insoluble in acetone. |
| Chemical Properties | Lecithins vary greatly in their physical form, from viscous semiliquids to powders, depending upon the free fatty acid content. They may also vary in color from brown to light yellow, depending upon whether they are bleached or unbleached or on the degree of purity. When they are exposed to air, rapid oxidation occurs, also resulting in a dark yellow or brown color. Lecithins have practically no odor. Those derived from vegetable sources have a bland or nutlike taste, similar to that of soybean oil. |
| Occurrence | Lecithin is found in foods such as eggs, beef liver, and peanuts. Commercial sources are available |
| Uses | Edible and digestible surfactant and emulsifier of natural origin. Used in margarine, chocolate and in the food industry in general. In pharmaceuticals and cosmetics. Many other industrial uses, e.g. treating leather and textiles. |
| Uses | lecithin (hydrogenated) is an emulsifier. |
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