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KMID : 0380619800120040000
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Korean Journal of Food Science and Technology
1980 Volume.12 No. 4 p.0 ~ p.0
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Quality Improvement of Soy Lecithin
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RHEE JOON-SHICK
Shin Myung-Gon
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Abstract
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Soy bean oil contained 2.6% phosphatides of which 74% could be recovered by degumming at 75℃ with 3% water. The recovered phosphatides were fractionated with acetone only and with acetone followed by 2-propanol. It was found that fractionation with acetone increased the phosphatidyl choline content from 19.7% to 28.3%. However, fractionation with acetone followed by 2-propanol increased the content to 58.0%. The 2-fold increase by fractionation with acetone followed by 2-propanol would improve emulsifying property of the soy lecithin substantially.
The important factors which would affect the color of soy lecithins will also be discussed in this pressentation.
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