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.
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References
Szuhaj, B.F. and List G.R., éd. (1985): “Lecithins”, American Oil Chemists’ Society, U.S.A.
Christie, W.W. (1987): “HPLC and Lipids”. Pergamon Press, Oxford, U.K.
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© 1990 Springer Science+Business Media New York
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Herslöf, B., Olsson, U., Tingvall, P. (1990). Characterization of Lecithins and Phospholipids by HPLC with Light Scattering Detection. In: Hanin, I., Pepeu, G. (eds) Phospholipids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-1364-0_29
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DOI: https://doi.org/10.1007/978-1-4757-1364-0_29
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-1366-4
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