Phospholipids pp 295-298 | Cite as

Characterization of Lecithins and Phospholipids by HPLC with Light Scattering Detection

  • Bengt Herslöf
  • Urban Olsson
  • Per Tingvall

Abstract

Plant lecithins are obtained in the degumming process in the production of vegetable oils. They are normally by-products and the crude material consists of a complex mixture of lipids and other components such as pigments and carbohydrates2. The use of lecithins in food is mainly for functional resons, e.g. as emulsifiers. Multicomponent natural products such as the lecithins are also multifunctional and applications are often found through tedious testing procedures. In specific applications it may even be necessary to test production batches before delivery due to batch-to-batch variations which could significantly change the properties of the product in question.

Keywords

Phosphatidic Acid Soybean Lecithin Light Scattering Detection Lipid Class Composition Degumming Process 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    Szuhaj, B.F. and List G.R., éd. (1985): “Lecithins”, American Oil Chemists’ Society, U.S.A.Google Scholar
  2. 2.
    Christie, W.W. (1987): “HPLC and Lipids”. Pergamon Press, Oxford, U.K.Google Scholar

Copyright information

© Springer Science+Business Media New York 1990

Authors and Affiliations

  • Bengt Herslöf
    • 1
  • Urban Olsson
    • 1
  • Per Tingvall
    • 1
  1. 1.LipidTeknikStockholmSweden

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