Tag: Commercial production

Lecithin was first isolated from egg yolk in 1845 by chemist Theodore Gobley. Knowing how to make lecithin is understanding the journey of this versatile emulsifier from its natural source, primarily derived as a byproduct of crude oil refining, into a useful food and nutritional ingredient.

Over 300,000 tonnes of fumaric acid are produced annually for global use. This widespread production raises a common question: Is fumaric acid natural? The answer is nuanced, as this organic acid occurs naturally in trace amounts within certain organisms but is primarily produced synthetically for commercial applications.