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Lecithin production and properties

  • Technical
  • Session V—Finished Products
  • Published:
Journal of the American Oil Chemists’ Society

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.

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Authors and Affiliations

  1. Lecithin Department, Unilever Oil Milling Division, Unimills GmbH, Hamburg, West Germany

    W. Van Nieuwenhuyzen (Technical Manager)

Authors
  1. W. Van Nieuwenhuyzen
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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

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  • DOI: https://doi.org/10.1007/BF02605737

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