大豆卵磷脂在食品中的加工效益

<正> 大豆卵磷脂是一种多功能型的食品添加剂,由天然大豆提炼而成。其过程为:从大豆中萃取大豆油,再添加少量水分于大豆油中与豆胶相互产生水合作用,然后经离心作用分离,使水合豆胶沉淀,从而与油分离,再进行干燥处理,最后与大豆脂肪酸或大豆油进行标准化调配,即可制得标准级卵磷脂,俗称粗卵磷脂,其成分如表一所示。 卵磷脂中的丙酮不溶物是由磷脂、糖脂和碳水化合物混合而成,是卵磷脂的活性成分,含有极性脂,为卵磷脂提供介面活性。磷脂主要有PC、PE和PI等,基本上,每个磷脂分子都具有1个亲脂部

Multifunctional specialty soybean lecithins: uses and benefits

Specially-developed grades of lecithins have been produced to function in food applications in which standard-grade lecithin does not function well. The roles of these special-grade lecithins, which function as good emulsifiers, instantizing agents, releasing agents, extrusion aids and bakery ingredients, are outlined in this article.