As CBD edibles are gaining popularity in the UK and Europe, manufacturers are seeking raw materials that improve the quality of these edibles, and lecithin seems to be perfect for just that! Most manufacturers are especially attracted by lecithin that’s plant-based, types like soy lecithin and sunflower lecithin.
For manufacturers looking for nonfat stabilizers, sunflower and soybean lecithin also make a sensible choice. Since CBD edibles have active ingredients like cannabinoids and THC, the delta-9-Tetrahydrocannabinol, both have a therapeutic and euphoric effect without severe intoxication.
These edibles come in different forms. For brownies and gummies, lecithin is integral to maintaining their forms. Cannabutter and canna oils require lecithin to infuse the oil and water together to get the right consistency and stability.
Plant-based lecithin is preferred as its inclusion is also accepted and approved by vegan consumers. Soy lecithin is predominantly used by the majority of CBD edibles manufacturers. But, sunflower lecithin and rapeseed lecithin are also gaining traction in the industry for their no side effects and chemical-free processing.
Plant-based lecithin varieties regardless of their base source are all-rounders in terms of their functionality and infusion capabilities.
Lecithin is a brownish fatty compound that has two ends a hydrophilic and a hydrophobic end, the hydrophilic head portion binds with the water in an edible mixture and the Hydrophobic tail binds to the oil in the infusion creating a unique dispersion. This amphiphilic nature makes lecithin a good emulsifier that dominates the food and beverage industry.
Any edible product that is intended to have the desired impact and maintain its shape must contain lecithin as an ingredient. Other than that, lecithin performs two other functions in many edibles:
It emulsifies and stabilizes the amalgamated oil and water needed for gummies usually.
It increases the BV value or bioavailability of cannabinoids in the human body. Lecithin is a surfactant or a substance that reduces surface tension. This indicates that lecithin aids in the more effective distribution of THC and cannabinoids eventually enhancing the potency of the infusion.
While baking with a psychoactive ingredient like cannabutter, lecithin can emulsify the ingredients better with the fat. While baking brownies, lecithin aids in maintaining the texture and structure of the end product. It’s added to a mixture for emulsion as well. Otherwise, the ingredients might separate.
Without lecithin, your edibles may crumble when handled. It’s because of lecithin that sugar, cocoa, and cannabutter bind together. Cannabutter doesn’t bond to water the same way sugar and chocolate do. The addition of lecithin solves this problem.
Additionally, it extends the shelf life of all edibles it’s added to by inhibiting the separation of lipids from water. This, in turn, reduces the possibility of mould growth, which is a potential cause of food spoilage and wastage.
Liquid lecithin is usually preferred by most edible manufacturers as it infuses better than granules. It works perfectly without imparting any discernible flavour into the Edibles. However, powdered lecithin may be more beneficial than the other two forms since it is easier to clean up and has the lowest fat content compared to the two, making it a good marketing tool for health-conscious consumers.
Powdered lecithin also works as a dough conditioner. Just using a teaspoon of it, for every cup of flour, is enough. If, for some reason, the texture of the edibles isn’t as expected, add a little more lecithin powder in the next batch. Try to find a balance in the amount added as a little access can easily overpower the true flavour of the edibles.
There are many ways to stabilise the structure and texture of edibles. Using lecithin, however, tops the list. Plant-based lecithin is a comparatively better choice than egg yolk as it contains lesser allergens and is more affordable.
Lecithin increases the potency and enhances the texture and shelf life of infused edibles. Certain plant-based lecithins like sunflower lecithin and rapeseed lecithin are entirely allergen-free and non-GMO giving manufacturers almost every possible option they could want.
LECITEIN carries all variants of plant-based lecithins and can supply to all locations globally through a completely transparent and managed supply chain. Feel free to ask for more details from us.
Yes, plant-based lecithin is more cost-effective for F&B manufacturers as it’s sustainably sourced and can improve the quality and nutritional value of your final product
Lecithin aids digestion, enhances nutrient absorption, reduces cholesterol, and promotes brain and liver health. It is widely used in the food industry to improve the texture, stability, and shelf life of products.
The challenges of incorporating plant-based lecithin in F&B products can be far too many. However, most can be easily overcome by partnering with the right supplier.
The regulatory landscape for plant-based lecithin varies in each country. Generally, it is considered safe for consumption everywhere under normal conditions of use.