Lecithin production and properties View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1976-06

AUTHORS

W. Van Nieuwenhuyzen

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. More... »

PAGES

425-427

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02605737

DOI

http://dx.doi.org/10.1007/bf02605737

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1033648313


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