The Physical Properties of Lysolecithin and Its Sols

Publisher Website
Google Scholar
Abstract
The viscosity of pure lysolecithin sols increased approximately linearly with concentration and had a very small negative temperature coefficient. The viscosity of the sols increased in alkaline conditions when distinct ageing effects became apparent which were found to be irreversible on neutralisation of the sols. The viscosities of mixed sols of lysolecithin-cholesterol, lysolecithin-triolein and lysolecithin-monostearin have also been investigated; the two former systems did not show marked viscosity changes. In contrast, the lysolecithin-monostearin sols became very viscous with increasing monostearin concentration and with a rise in temperature gels were eventually formed which were stable for at least a month. Cholesterol introduced as a third component into the mixed lysolecithin-lecithin sol was found to lower the viscosity of the latter system.

This publication has 4 references indexed in Scilit: