Lecithin production and properties

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.

This is a preview of subscription content, access via your institution.

Author information

Affiliations

Authors

About this article

Cite this article

Van Nieuwenhuyzen, W. Lecithin production and properties. J Am Oil Chem Soc 53, 425–427 (1976). https://doi.org/10.1007/BF02605737

Download citation

Keywords

  • Sludge
  • Lecithin
  • Soybean Lecithin
  • Milk Replacer
  • Bacteriological Quality