LECITHINS-PRODUCTION, PROPERTIES AND IMPORTANCE OF INDUSTRIAL APPLICATIONS

被引：5

作者：

SCHNEIDER, M

机构：

来源：

FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY | 1992年 / 94卷

关键词：

D O I：

10.1002/lipi.19920941309

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Lecithins being typical fat accompanying substances are gained as byproducts during production of vegetable oils or they are especially produced from eg yolk. They are complex mixtures of different polar lipids (phospho- and glycolipids), which may contain up to 40% neutral lipids (triglycerides) according to EG regulations. Due to the amphiphilic molecular structure of the lecithin components, these products are excellent emulsifiers and liposome forming substances, which have been applied successfully since years in a variety of food products as well as in the cosmetic and pharmaceutical industry. Another important aspect of lecithin is its dietetic-therapeutical effect. Mainly the lipid reducing properties have been accepted by a wide range of consumers.

引用

页码：524 / 533

页数：10