A growing number of food companies are looking to reduce common allergens from their ingredient label and soy is one of them. Soy lecithin has been the frontrunner for many years as a common emulsifier in many common consumer goods including chocolate, cooking sprays, bakery and confectionery products, and even nutritional supplements. But with the growing concerns around GMO contaminated crops and allergic/intolerant reactions that surround soy in general, it makes sense to consider replacing this ingredient with a less controversial alternative.
If you are looking for an alternative to soy lecithin, here are some options to consider:
Lecithin from canola is derived from rapeseed, which is a bright yellow flower known for producing an extremely oil-rich seed. Rapeseed resides within the Brassicaceae family where it is closely related to our cruciferous friends, mustard, cauliflower, turnip, broccoli, and cabbage. On the nutrition front, rapeseed derived lecithin bares a high content of alpha-linolenic acid (ALA), thereby supplying a generous amount of essential omega-3 fats (up to 3.6%) [source: austradeinc.com]. The oil-rich content of this seed makes it an ideal ingredient for a wide span of food applications as it is an extremely versatile emulsifier and dispersing agent. The color and flavor profile are highly comparable to sunflower and soy lecithin and it can be easily incorporated into a variety of recipes as a one-to-one replacement for other common lecithins, depending on your food application. The canola lecithin we source can be used in organic food products and is not considered a major food allergen, making it an ideal option for clean labeling. [source: Cargill.com].
Lecithin from sunflowers is pretty straightforward — it is derived from the healthy fats of the sunflower seed. Sunflower lecithin is often considered a premium emulsifier as the extraction process is commonly done through a cold press system similar to the manner in which olive oil is derived. Depending on your labeling needs, this could be ideal as the solvent ingredients utilized within this extraction process are pretty much little to none when it comes to sunflower lecithin. An added nutritional benefit is that sunflower lecithin is rich in essential fatty acids such as choline and phosphatidylinositol. [source: healthyfocus.org]
Gillco offers a variety of lecithin options for food and nutritional supplement ingredient applications. Whether it be for dressings, pasta, cheese, bakery products or even a reduced-fat buttery spread, we have options that are Kosher approved, organic compliant, and Non-GMO friendly. So if you’re looking to remove soy lecithin from your ingredient label get in touch with our expert sales team and let’s discuss some alternatives.
If you enjoyed this news blog you might also want to read, “Xylitol: Made in America vs. China.”