Lecithin is a natural compound used by the body to emulsify fats and support cell membranes and nerve transmissions. It can be derived from food sources or taken as a supplement. Liquid lecithin is produced from soybeans, sunflower seeds, or eggs and has different storage requirements depending on the source. Choosing the right type of liquid lecithin is important for its intended use.
Lecithin is a natural organic compound that is part of all living things. Among its many purposes, it is used by the human body as a fat emulsifier to keep fatty compounds like cholesterol in suspension, to help support cell membranes, and to help with nerve transmissions. Lecithin is normally produced by the body or derived from food sources. Some studies have indicated that taking lecithin in addition to normal dietary supplements may produce beneficial effects. When deciding which liquid lecithin is best, consider what it was made from, storage requirements, and the purpose for which it will be used.
Although a well-balanced diet should provide adequate amounts of lecithin, many people do not eat enough of the right types of food to adequately supply it. There are many animal and plant options that contain a large amount of natural lecithin. The modern grab-and-go diet and the habit of constantly eating only quick and easy snacks often limits the consumption of these nutrient-dense foods. This is why it is important to supplement your lecithin intake.
Liquid lecithin is typically produced commercially from three sources: soybeans, sunflower seeds, and eggs. Until the early 2000s, the main source of lecithin was soybeans. Public concern about the genetic modification of soybeans led to the development of other sources of organic lecithin, such as sunflower seeds and unmodified soybeans. Lecithin is also largely produced in the egg yolk, making egg yolks a perfect source for commercial production. Research has shown that people suffering from certain ailments, such as chronic fatigue syndrome and age-related immune disorders, do better when using egg lecithin.
Each type of liquid lecithin has slightly different storage requirements. Lecithins will oxidize when exposed to air and may break down when exposed to light. Keep them in dark, tightly closed containers. Lecithin made from sunflower seeds can be stored at room temperature, but egg lecithin should be stored in a refrigerator below 39 degrees Fahrenheit (about 4 degrees Celsius). Soy lecithin should be stored in a cool area below 75 degrees Fahrenheit (approximately 24 degrees Celsius).
Lecithin also has other uses. If a person uses it for cooking, as a moisturizing agent, or for hair maintenance, they may want to use a variety that has the most stable storage requirements. All of these considerations need to be carefully weighed when choosing the type of liquid lecithin you want to purchase. This will help reduce waste and help ensure your continued satisfaction with the product.
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