Lecithin production and properties
- 1 June 1976
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 53 (6Part2) , 425-427
- https://doi.org/10.1007/bf02605737
Abstract
Soy lecithins are important emulsifiers used in the food, feed, pharmaceutical, and technical industries. Native lecithin is derived from soybean oil in four steps: hydration of phosphatides, separation of the sludge, drying, and cooling. Such lecithin has both W/O and O/W emulsifying properties. Products with improved emulsifying properties can be obtained by modifications, involving mainly fractionation in alcohol, hydrolysis (enzymatic, acid, or alkali), acetylation, or hydroxylation. Careful processing is required to produce lecithins of a high chemical, physical, and bacteriological quality.Keywords
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