CA1042709A - Vegetable phospholipid composition for use in food products - Google Patents
Vegetable phospholipid composition for use in food productsInfo
- Publication number
- CA1042709A CA1042709A CA180,341A CA180341A CA1042709A CA 1042709 A CA1042709 A CA 1042709A CA 180341 A CA180341 A CA 180341A CA 1042709 A CA1042709 A CA 1042709A
- Authority
- CA
- Canada
- Prior art keywords
- emulsifier
- lecithin
- food products
- phospholipid composition
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
VEGETABLE PHOSPHOLIPID COMPOSITION
FOR USE IN FOOD PRODUCTS
Paul Seiden Abstract of the Disclosure The blending of two solvent fractionated lecithin components, the first component being hydrogenated and a second component being unhydrogenated, to form an improved emulsifier for use in a variety of food products. In addition, an improved process of hydrogenating lecithin comprising hydrogenation in the presence of a non-volatile, edible solvent at a temperature and pressure and for a time sufficient to reduce the Iodine Value of the lecithin to within the range of from about 4 to about 30 or correspondingly until the combined saturated and trans fatty acid contents have been increased to within the range of from about 30% to about 70%.
FOR USE IN FOOD PRODUCTS
Paul Seiden Abstract of the Disclosure The blending of two solvent fractionated lecithin components, the first component being hydrogenated and a second component being unhydrogenated, to form an improved emulsifier for use in a variety of food products. In addition, an improved process of hydrogenating lecithin comprising hydrogenation in the presence of a non-volatile, edible solvent at a temperature and pressure and for a time sufficient to reduce the Iodine Value of the lecithin to within the range of from about 4 to about 30 or correspondingly until the combined saturated and trans fatty acid contents have been increased to within the range of from about 30% to about 70%.
Claims (5)
1. An emulsifier suitable for use in food products which comprises a blend of (1) from about 20% to about 80% of hydrogenated lecithin having a cephalin concentration of less than about 10% and an inositol phosphatide concentration of less than about 8%, and (2) from about 20% to about 80% of un-hydrogenated lecithin having a cephalin concentration of less than about 8%, wherein the total of trans and saturated fatty acid groups comprise from about 30% to about 70% of the fatty acid groups of the emulsifier.
2. The emulsifier of Claim 1 wherein the lecithin is phosphatidyl choline.
3. The emulsifier of Claim 1 wherein the lecithin is hydroxylated lecithin.
4. The emulsifier of Claim 2 wherein the improved emulsifier contains about 5% chemical cephalins.
5. The emulsifier of Claim 2 wherein the improved emulsifier contains about 4% inositol phosphatides.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US29090872A | 1972-09-21 | 1972-09-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1042709A true CA1042709A (en) | 1978-11-21 |
Family
ID=23118002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA180,341A Expired CA1042709A (en) | 1972-09-21 | 1973-09-05 | Vegetable phospholipid composition for use in food products |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1042709A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4478866A (en) * | 1981-09-18 | 1984-10-23 | Kyowa Hakko Kogyo Kabushiki Kaisha | Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough containing same |
| WO2012059702A1 (en) * | 2010-11-05 | 2012-05-10 | Sophim | Process for producing an emulsifying composition based on hydrogenated lecithin |
-
1973
- 1973-09-05 CA CA180,341A patent/CA1042709A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4478866A (en) * | 1981-09-18 | 1984-10-23 | Kyowa Hakko Kogyo Kabushiki Kaisha | Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough containing same |
| WO2012059702A1 (en) * | 2010-11-05 | 2012-05-10 | Sophim | Process for producing an emulsifying composition based on hydrogenated lecithin |
| FR2967084A1 (en) * | 2010-11-05 | 2012-05-11 | Sophim | PROCESS FOR PRODUCING EMULSIFIABLE COMPOSITION BASED ON HDROGENIC LECITHIN |
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