Enzyme modification of egg and canola lecithin for functional food development

The Challenge

Lecithin is a widely used food emulsifier, sourced mainly from soybeans. Oilseeds and eggs are not ideally suited to either supplement or food processing applications due to their sticky semi-solid properties.

The Project

Explore ways to create commercial opportunities for lecithin derived from Alberta grown eggs and canola by preparing a stable choline rich supplement through enzyme modification.

The Results

Lecithins can be converted to free-flowing liquids with enhanced emulsification potential under mild conditions, and egg lecithin can be stabilized into a starch matrix via extrusion.

Grower Benefits

Further work must be done with canola to investigate the processing of gums obtained with existing degumming processes. If achieved, canola could produce a high-value lecithin product which would benefit canola.