Lecithin is the most important byproduct of the edible oil processing industry because of its wide application and functionality in food and industrial utility.

Utilization of lecithins has expanded beyond the traditional application in paints, chocolate, and margarine. Food technologists have used lecithin as a functional ingredient in many modern systems. Its multifunctional properties and its “natural” status make commercial lecithin an ideal food ingredient..

The wet lecithin, normally 30-50% water can enrich moisture content lower than 0.2% by using a vertical thin film evaporator or a horizontal thin film evaporator with adjustable residence time. Moisture from wet gums is evaporated and resultant product is cooled in order to receive dry lecithin.

In order to maximize lecithin’s utility and functionality, processing conditions all the way back to the bean or seed must be carefully controlled.