Vegetable Lecithin production Vegetable Lecithin production & Industrial Scale Modification& Industrial Scale Modification
W. van NieuwenhuyzenW. van Nieuwenhuyzen
Lecipro ConsultingLecipro Consulting
www.lecipro.nlwww.lecipro.nl
AOCS Lecithin SC AOCS Lecithin SC –– Montreal, April 27Montreal, April 27--28,201328,2013
1Lecipro – AOCS Lecithin SC Montreal 2013
Topics Topics
1.1. Lecithin Production Lecithin Production
2.2. Phospholipid PropertiesPhospholipid Properties
3.3. Plant Scale Modification Plant Scale Modification 3.3. Plant Scale Modification Plant Scale Modification
4.4. SpecificationsSpecifications
2Lecipro – AOCS Lecithin SC Montreal 2013
Production of Vegetable LecithinProduction of Vegetable Lecithin
•• Oil seeds are the primary source Oil seeds are the primary source
•• Lecithin occurs in oil seeds at 0.6 Lecithin occurs in oil seeds at 0.6 –– 1.5%1.5%
•• Crushing opens the cell wallsCrushing opens the cell walls
•• Lecithin recovery 0.3 Lecithin recovery 0.3 –– 0.6%0.6%
•• Beyond 280 million T oil seeds are crushedBeyond 280 million T oil seeds are crushed
•• Most oilMost oil--soluble phospholipids ”follow” the oil and soluble phospholipids ”follow” the oil and must be removedmust be removed
3Lecipro – AOCS Lecithin SC Montreal 2013
Different oil seed sources for Different oil seed sources for vegetable lecithinsvegetable lecithins
Soy Beans
Sunflower Kernels
4 Rape Seeds Lecipro – AOCS Lecithin SC Montreal 2013
Basic Soybean CompositionBasic Soybean Composition
5Lecipro – AOCS Lecithin SC Montreal 2013
(Phospho)Lipid Molecular structures(Phospho)Lipid Molecular structures•• FatsFats = Triglycerides= Triglycerides
R1, R2, R3:R1, R2, R3:
fatty acidsfatty acids
chain length C8 <chain length C8 <--> C22> C22chain : saturated,monochain : saturated,mono--poly unsat.poly unsat.
•• Emulsifier basis Emulsifier basis : Mono: Mono--DiglycerideDiglyceride
R3
R2
R1
•• Emulsifier basis Emulsifier basis : Mono: Mono--DiglycerideDiglyceride
•• LecithinLecithin
6
MonoglycerideMonoglyceride
Hydrolysed lecithinHydrolysed lecithin
CH2 OH CH2 OH
OHDiglycerideDiglyceride
CH2 O P
O
O
X
StandardStandardOH
CH2 O P
O
O
X
Lecipro – AOCS Lecithin SC Montreal 2013
Processing of Vegetable Lecithins
Cleaning
Dehulling
Water / Acid
Degumming
DryingHulls
Non Degummed
oil
Oil
Seed
7
Dehulling Drying
EXPELLING
Extraction
Desolven-
tizingStandardization
Storage
Cooling
Hulls
Protein Meal
Lecithin
Lecipro – AOCS Lecithin SC Montreal 2013
Importance for good lecithinImportance for good lecithin
•• Expelling = pressing of sunflower Expelling = pressing of sunflower
or rapeseed oil (not for soya oil)or rapeseed oil (not for soya oil)
•• Good seed treatment & dehulling Good seed treatment & dehulling
benefit: colour, degummingbenefit: colour, degummingbenefit: colour, degummingbenefit: colour, degumming
•• Standard PL composition and Standard PL composition and
Quality standardsQuality standards
•• Convenience in useConvenience in use
8Lecipro – AOCS Lecithin SC Montreal 2013
Enzymatic activity during seed crushingEnzymatic activity during seed crushing
•• Critical process zone Critical process zone
– Pass Temperature range from 40 to 70 °C quickly:
Inactivate enzymes (PL-D) to avoid Non Hydratable
Phospholipid (NHP) formation
• Refinability of crude oil
– Low NHP, FFA, oxidized fatty acid chains– Lecithin quality - PL composition– Lecithin quality - PL composition
– Yields
• Higher oil loss and lower lecithin yield with poorer refinability
• Lecithin yields in water- degumming
– Crude Soya oil 1000 ppm P� 100 ppm P: 2.5% yield
– Crude RP /SF oil 800ppm� 300 ppm P: 1.5% yield
9Lecipro – AOCS Lecithin SC Montreal 2013
Removal of Lecithin: Removal of Lecithin: ”Degumming” in Lecithin production”Degumming” in Lecithin production
•• 11--2 % water is added to crude oil at 70 2 % water is added to crude oil at 70 °°C, C, hydrating phospholipids hydrating phospholipids ��”gums or sludge””gums or sludge”
•• Aqueous gums precipitate and can be centrifugedAqueous gums precipitate and can be centrifuged
•• Thin film vacuum drying reduces water from 40 % to <1 %Thin film vacuum drying reduces water from 40 % to <1 %
•• Drying time is 1Drying time is 1--2 minutes at 902 minutes at 90--100 100 °°C C ––> cooling to 50 > cooling to 50 °°CC 10
Rheology of lecithin gums during dryingRheology of lecithin gums during dryingFree after W. van Nieuwenhuyzen, Free after W. van Nieuwenhuyzen, JAOCSJAOCS, 53, 53,, 425425--427, 1976427, 1976
Viscosity of lecithin gums
during drying
700
800
900
1000Vis
cosity Pa.s
0
100
200
300
400
500
600
700
0 5 10 15 20 25
% Moisture
Vis
cosity Pa.s
Lecipro – AOCS Lecithin SC Montreal 2013 11
Lecithin processing conditionsLecithin processing conditions•• Lecithin as it isLbrown colourLecithin as it isLbrown colour
•• Lecithin with lighter colourLecithin with lighter colour
–– Bleaching with Hydrogen peroxide, Bleaching with Hydrogen peroxide,
POV max 10POV max 10
–– One step L”single bleached lecithin” One step L”single bleached lecithin” ––
US definition, not valid in EuropeUS definition, not valid in EuropeUS definition, not valid in EuropeUS definition, not valid in Europe
–– Two stepsL”double bleached lecithin” Two stepsL”double bleached lecithin”
•• nonnon--food, technical grade in Europefood, technical grade in Europe
•• Clear Transparent lecithinClear Transparent lecithin
–– nonnon--degummed oil filtrationdegummed oil filtration
12Lecipro – AOCS Lecithin SC Montreal 2013
Requirements for Clear Transparent LecithinRequirements for Clear Transparent Lecithin
•• Low HI Low HI -- impurity level for regulative and impurity level for regulative and
technological reasons technological reasons
•• Stable thin liquid lecithin Stable thin liquid lecithin –– oil systems need absence oil systems need absence
of turbid dry substancesof turbid dry substances
•• Low metal content, optimal taste and colorLow metal content, optimal taste and color•• Low metal content, optimal taste and colorLow metal content, optimal taste and color
•• Clear transparency occurs at Clear transparency occurs at HI << HI << 0.03 % (< 300 0.03 % (< 300
ppm)ppm)
Lecipro – AOCS Lecithin SC Montreal 2013 13
Intensive Filtration of NonIntensive Filtration of Non--degummed Oildegummed Oil
•• Pressed oil with 3Pressed oil with 3--7 % d.s.: filter of decanter centrifuge7 % d.s.: filter of decanter centrifuge
–– Filtration without filter aid feasibleFiltration without filter aid feasible
•• Miscella filtration is possible but ExMiscella filtration is possible but Ex--proofproof
•• Extracted oils with 0,2 Extracted oils with 0,2 --0,4% d.s. more efficient with 0,4% d.s. more efficient with
special filter equipment with use of prespecial filter equipment with use of pre--coat & filter aidcoat & filter aidspecial filter equipment with use of prespecial filter equipment with use of pre--coat & filter aidcoat & filter aid
–– Soy need 0,1% bodySoy need 0,1% body--coatcoat
–– Filter aids: Dicalite, Celite 545, JRS EFCFilter aids: Dicalite, Celite 545, JRS EFC
•• Lecithin AI 60% is high viscous and cannot filtered Lecithin AI 60% is high viscous and cannot filtered
deeply on plant scale. deeply on plant scale.
Lecipro – AOCS Lecithin SC Montreal 2013 14
Crude Oil filtrationCrude Oil filtration(chart (chart borrowed from Mahle borrowed from Mahle –– AMA Filter)AMA Filter)
15 Lecipro – AOCS Lecithin SC Montreal 2013
Topics Topics
1.1. Lecithin Production Lecithin Production
2.2. Phospholipid PropertiesPhospholipid Properties
3.3. Plant Scale Modification Plant Scale Modification 3.3. Plant Scale Modification Plant Scale Modification
4.4. SpecificationsSpecifications
16Lecipro – AOCS Lecithin SC Montreal 2013
Phospholipids in vegetable lecithinsPhospholipids in vegetable lecithins
9
10 14 10
43 4
6 4 4
60%
80%
100%
Other
PA
PI
15 16 17
10 89
0%
20%
40%
lecithin lecithin lecithin
Soy Sun Rape
PI
PE
PC
17Lecipro – AOCS Lecithin SC Montreal 2013
Fatty acid division in lecithinsFatty acid division in lecithins
55 63
25
7 06
1 4 5
60%
80%
100%
others
C18:3
C18:2
C18:1
1611 7
44
1
1718
56
0%
20%
40%
lecithin lecithin lecithin
Soy Sun Rape
C18:1
C18:0
C16:0
18Lecipro – AOCS Lecithin SC Montreal 2013
Exchange of vegetable lecithinsExchange of vegetable lecithins
•• Soy lecithinSoy lecithin–– Traditionally available in top quality standardsTraditionally available in top quality standards
•• Sunflower lecithinSunflower lecithin–– Need intensive oil filtration during processing (low TI)Need intensive oil filtration during processing (low TI)
–– Nutty pleasant tasteNutty pleasant taste
•• Rapeseed lecithinRapeseed lecithin•• Rapeseed lecithinRapeseed lecithin–– Need intensive oil filtration during processing (low TI)Need intensive oil filtration during processing (low TI)
–– Colour and taste criticalColour and taste critical
•• Exchange of typeExchange of type–– Evaluate functionality and recipeEvaluate functionality and recipe
19Lecipro – AOCS Lecithin SC Montreal 2013
Topics Topics
1.1. Lecithin Production Lecithin Production
2.2. Phospholipid PropertiesPhospholipid Properties
3.3. Plant Scale Modification Plant Scale Modification 3.3. Plant Scale Modification Plant Scale Modification
4.4. SpecificationsSpecifications
20Lecipro – AOCS Lecithin SC Montreal 2013
Lecithin Modification processesLecithin Modification processes
–– Enzymatic HydrolysisEnzymatic Hydrolysis
–– AcetylationAcetylation
–– HydroxylationHydroxylation–– HydroxylationHydroxylation
–– FractionationFractionation
–– DeDe--oilingoiling
–– Spray dryingSpray drying
21Lecipro – AOCS Lecithin SC Montreal 2013
Why Modification ?Why Modification ?OBJECTIVE :OBJECTIVE :
different hydrophilic different hydrophilic -- lipophilic character lipophilic character
‘HLB’ range 2‘HLB’ range 2--1212
reduced Calcium sensitivityreduced Calcium sensitivity
PRODUCT RANGE :PRODUCT RANGE :
deoiled lecithin powder / granules deoiled lecithin powder / granules -- 2% oil2% oildeoiled lecithin powder / granules deoiled lecithin powder / granules -- 2% oil2% oil
fractionsfractions -- PC enriched / isolatedPC enriched / isolated
-- PE enrichedPE enriched
enzymatic hydrolysedenzymatic hydrolysed
hydroxylated *hydroxylated *
acetylated*acetylated*
clear standard lecithins clear standard lecithins -- 35% oil35% oil
speciality mixesspeciality mixes
* No E* No E--number in Europenumber in Europe22Lecipro – AOCS Lecithin SC Montreal 2013
Fractionation techniques for Fractionation techniques for phospholipid separationphospholipid separation
•• Alcohol fractionationAlcohol fractionation
•• Chromatographic isolationChromatographic isolation
23Lecipro – AOCS Lecithin SC Montreal 2013
Reasons for FractionationReasons for Fractionation
•• Deoiled lecithins in powder and granule form Deoiled lecithins in powder and granule form
with bland tastewith bland taste
•• Specific surfaceSpecific surface--active properties, stabilizing active properties, stabilizing
emulsionsemulsions
•• Phosphatidylcholine (PC) forms liposomal Phosphatidylcholine (PC) forms liposomal
bilayers with encapsulation capacity bilayers with encapsulation capacity
•• PC has specific nutritional and pharmaceutical PC has specific nutritional and pharmaceutical
propertiesproperties
24Lecipro – AOCS Lecithin SC Montreal 2013
Lecithin fractionation processLecithin fractionation processCrude Crude
LecithinLecithin
AlcoholAlcoholFractionationFractionation
Alcohol Alcohol solublesoluble
fraction PCfraction PC--3535
Alcohol Alcohol insolubleinsoluble
fraction PI fraction PI --FF
ChromatographicChromatographic
25
ChromatographicChromatographicseparationseparation
PCPC--80 80
IsolateIsolate
Alcohol Alcohol solublesoluble
fraction PE fraction PE --FF
SpraySpray--drying on carrierdrying on carrier
PCPC--80 fraction 80 fraction on maltodextrinon maltodextrin
Mixing on carrierMixing on carrier
PCPC--80 fraction on oil80 fraction on oilLecipro – AOCS Lecithin SC Montreal 2013
PC/PE ratio in lecithin fractionsPC/PE ratio in lecithin fractions
PC PE PI PC/PE ratio
Standard Lecithin 16 13 10 1.2
Alcohol soluble PC-35 35 8 1 4.5
Alcohol insoluble PI-F 5 14 12 0.4
PC-80 Isolate 80 3 - 25
Egg Lecithin 70 16 1 4.5
PC = phosphatidylcholine PE = phosphatidylethanolamine26Lecipro – AOCS Lecithin SC Montreal 2013
Fractionation Plant up scaling Fractionation Plant up scaling issuesissues
•• Viscosity of alcoholViscosity of alcohol--lecithin mixture: lecithin mixture:
Ratio Ethanol: Lecithin = 3Ratio Ethanol: Lecithin = 3--4:14:1
•• Temperature controlTemperature control
Lecipro – AOCS Lecithin SC Montreal 2013 27
•• Stability and shelf life of fractionsStability and shelf life of fractions
•• Management of coManagement of co--products (80%) products (80%)
essential for economic success.essential for economic success.
•• Continuous counter current extraction Continuous counter current extraction
processprocess
Fractionation techniques for oil Fractionation techniques for oil removalremoval
•• Acetone extractionAcetone extraction
•• Critical Carbon dioxide extractionCritical Carbon dioxide extraction
•• Membrane technologyMembrane technology•• Membrane technologyMembrane technology
28Lecipro – AOCS Lecithin SC Montreal 2013
Crude lecithin
Acetone Extraction
Belt drying
De-oiling of Lecithin
29
Belt drying
Sieving
Packaging
Deoiled lecithinPowder / Granules
Lecipro – AOCS Lecithin SC Montreal 2013
Composition of soy lecithinComposition of soy lecithin
10
15
5
7.5
37
2.5
60%
80%
100%
Oil
Complex
Carbohydrates
Glycolipids
48
65
0%
20%
40%
Standard Lecithin Oil free Lecithin
Glycolipids
Phospholipids
30Lecipro – AOCS Lecithin SC Montreal 2013
Lecithin hydrolysis with enzymeLecithin hydrolysis with enzyme
Phospholipase APhospholipase A22
40 40 -- 70 70 °°CC
RR22 CC
OO
OO CHCH
CHCH22 OO CC
OO
RR11
HOHO CHCH
CHCH22 OO CC
OO
RR11
OO
HOHO CC
OO
RR22
+++ H+ H22OO
31
phospholipidphospholipid
Degree of hydrolysis : 20 Degree of hydrolysis : 20 -- 60 %, depending on requirement60 %, depending on requirementincreasing hydrophilicityincreasing hydrophilicity
CHCH22
OO PP
OO
OO--
OO XX CHCH22
OO PP
OO
OO
OO--
XX
+ water+ water lysophospholipidlysophospholipid + fatty acid+ fatty acid
Lecipro – AOCS Lecithin SC Montreal 2013
Types of phospholipaseTypes of phospholipase
11
2
Phospholipase A1
Phospholipase A2
32
P X
2
3 4
2
3
4
Phospholipase A2
Phospholipase C
Phospholipase D
Lecipro – AOCS Lecithin SC Montreal 2013
HydrolysisHydrolysis
33Lecipro – AOCS Lecithin SC Montreal 2013
Hydrolysis of Sunflower lecithinHydrolysis of Sunflower lecithinEP 1 607 003 [2001] UnileverEP 1 607 003 [2001] Unilever0.83 ml Lecitase 10L per kg lecithin0.83 ml Lecitase 10L per kg lecithin
30
40
50
Deg
ree o
f H
yd
roly
sis
%
DH-PE
0
10
20
30
0 0.5 1 1.5 2
Hydrolysis time in H
Deg
ree o
f H
yd
roly
sis
%
DH-PE
DH-PC
DH-PI
34Lecipro – AOCS Lecithin SC Montreal 2013
Benefits for hydrolysisBenefits for hydrolysis
•• Formation hydrophilic LysoFormation hydrophilic Lyso--PLsPLs
•• Transformation “inactive” PE Transformation “inactive” PE --�� functional LPEfunctional LPE
•• Improvement of Calcium Improvement of Calcium ––ResistanceResistance•• Improvement of Calcium Improvement of Calcium ––ResistanceResistance
•• Effective processing aid Effective processing aid –– Oil DegummingOil Degumming
•• LPL’s positive interactions:LPL’s positive interactions:
–– Starch antiStarch anti--staling breadstaling bread
–– Proteins Proteins –– emulsion stabilityemulsion stability
–– Heat stable W/O emulsionsHeat stable W/O emulsions
35Lecipro – AOCS Lecithin SC Montreal 2013
Hydrolysis Plant up scaling issuesHydrolysis Plant up scaling issues
•• Addition of PLAddition of PL--A to viscous Lecithin (gums)A to viscous Lecithin (gums)
•• Stirring in (semiStirring in (semi--) batch process) batch process
•• Constant reaction / residence time in continuous Constant reaction / residence time in continuous
hydrolysis processhydrolysis process
–– Material rheology changeMaterial rheology change
–– Ideal: 3Ideal: 3--4 stirred vessels, but expensive4 stirred vessels, but expensive
Lecipro – AOCS Lecithin SC Montreal 2013 36
–– Ideal: 3Ideal: 3--4 stirred vessels, but expensive4 stirred vessels, but expensive
–– Plug flow reactor with good Length / Diameter Plug flow reactor with good Length / Diameter
ratioratio
•• Plant control of degree of hydrolysisPlant control of degree of hydrolysis
•• Relationship hydrolysis Relationship hydrolysis ↔↔ emulsifying propertiesemulsifying properties
Acetylation of LecithinAcetylation of LecithinAcetylation of LecithinAcetylation of Lecithin
R1
R2
CH2O P
O
O.
O CH2 CH2 N+H3 CH3 C
O
OCH3 C
O
R1
R2
N
H
H
C
O
CH3 CH3 C
O
OH++
37
O
PE + Aceticanhydrid
Acetyl PE + Acetic acid
Increased Hydrophilicity HLB 6• still weak O/W Emulsifier
R = Fatty acidLecipro – AOCS Lecithin SC Montreal 2013
Acetylated LecithinAcetylated Lecithin
•• Acetylating of PE with Acetic anhydrideAcetylating of PE with Acetic anhydride
•• Product has no E number in Europe because Product has no E number in Europe because
nobody has requested for registrationnobody has requested for registration
•• In NIn N--America use as food grade lecithin in America use as food grade lecithin in
e.g. baked good and pan release agente.g. baked good and pan release agent
•• In animal feed milk replacers use as O/W In animal feed milk replacers use as O/W
emulsifieremulsifier
38Lecipro – AOCS Lecithin SC Montreal 2013
Hydroxylation of LecithinHydroxylation of LecithinHydroxylation of LecithinHydroxylation of Lecithin
39
PL + Hydrogen peroxide Hydroxy-PL + Water
• strong hydrophilic O/W Emulsifier HLB 9-10• Easily dispersible in Water (white emulsion)
R = Fatty acid
Lecipro – AOCS Lecithin SC Montreal 2013
Hydroxylated lecithinHydroxylated lecithin
•• Hydroxylation of double bonds in fatty Hydroxylation of double bonds in fatty
acid chains with Hydrogen peroxide at acid chains with Hydrogen peroxide at
low pHlow pH
•• Excellent water dispersible lecithin due Excellent water dispersible lecithin due •• Excellent water dispersible lecithin due Excellent water dispersible lecithin due
to enhanced hydrophilic propertiesto enhanced hydrophilic properties
•• No European E numberNo European E number
•• In NIn N--America use in baked goods, O/W America use in baked goods, O/W
emulsions and instant wetting productsemulsions and instant wetting products
40Lecipro – AOCS Lecithin SC Montreal 2013
Spray dried lecithin powdersSpray dried lecithin powders
•• Spray drying of liquid lecithinSpray drying of liquid lecithin
–– homogenized in whey protein solutionhomogenized in whey protein solution
–– convenient lecithin powder on carrier (50%)convenient lecithin powder on carrier (50%)
–– Casein level determines “encapsulation” and Casein level determines “encapsulation” and
“free fat content”“free fat content”
•• Spray cooling of liquid lecithinSpray cooling of liquid lecithin
–– on wheat flour, soy protein, dairy proteinon wheat flour, soy protein, dairy protein
–– Lecithin content 20Lecithin content 20--30%30%
•• Handling / Dosing ConvenienceHandling / Dosing Convenience
41Lecipro – AOCS Lecithin SC Montreal 2013
Topics Topics
1.1. Lecithin Production Lecithin Production
2.2. Phospholipid PropertiesPhospholipid Properties
3.3. Plant Scale Modification Plant Scale Modification 3.3. Plant Scale Modification Plant Scale Modification
4.4. SpecificationsSpecifications
42Lecipro – AOCS Lecithin SC Montreal 2013
Legal Lecithin SpecificationsLegal Lecithin Specifications
FAO/WHO
Codex
FCC
USA
EU
E322
Acetone Insoluble % >60 >50 >60 [56*]
Hexane / Toluene
Insoluble % <0.3 <0.3 <0.3
Moisture % <2.0 <1.5 <2.0
Acid Value mg KOH/g <36 <36 <35 [45*]
Peroxide Value meg/kg <10 <100 <10
* for enzymatic hydrolysed lecithin
43Lecipro – AOCS Lecithin SC Montreal 2013
Typical Chemical AnalysesTypical Chemical AnalysesStandard liquid lecithinsStandard liquid lecithins
Sunflower Sunflower
LecithinLecithin
Soya Soya
LecithinLecithin
Rape seedRape seed
LecithinLecithin
Acetone InsolubleAcetone Insoluble 6363 6262 6262
Acid ValueAcid Value 3434 3030 3131
MoistureMoisture 0.40.4 0.40.4 0.50.5
Hexane InsolubleHexane Insoluble 0.10.1 0.10.1 0.10.1
Gardner ColorGardner Color 99 1010 1212
POVPOV 22 22 11
Viscosity Pa.sViscosity Pa.s 88 88 88
44Lecipro – AOCS Lecithin SC Montreal 2013
Analytical tests lecithinsAnalytical tests lecithins
•• Lecithin contains phospholipids, byLecithin contains phospholipids, by--lipids, complex lipids, complex
sugars and embedded crude oilsugars and embedded crude oil
•• Phospholipids are the “powerful” portionPhospholipids are the “powerful” portion
•• Phospholipids insoluble in AcetonePhospholipids insoluble in Acetone
•• All components soluble in Toluene / HexaneAll components soluble in Toluene / Hexane•• All components soluble in Toluene / HexaneAll components soluble in Toluene / Hexane
•• The legal requirement for Lecithin E 322 are:The legal requirement for Lecithin E 322 are:
–– Acetone Insoluble AI min. 60 % (Active matter)Acetone Insoluble AI min. 60 % (Active matter)
–– Toluene Insoluble TI max. 0,3 % (impurities) Toluene Insoluble TI max. 0,3 % (impurities)
45Lecipro – AOCS Lecithin SC Montreal 2013
Summing upSumming up
•• Phospholipid composition of standard lecithin is Phospholipid composition of standard lecithin is
importantimportant
•• Source can be : soy, rapeseed, sunflowerSource can be : soy, rapeseed, sunflower
•• Often used modifications are enzymatic hydrolysis, Often used modifications are enzymatic hydrolysis,
fractionation and deoiling.fractionation and deoiling.fractionation and deoiling.fractionation and deoiling.
•• Modifications aim for specific emulsifying propertiesModifications aim for specific emulsifying properties
•• Emulsion tests: first screening of desired propertiesEmulsion tests: first screening of desired properties
•• Methods of analysis are important for legal, Methods of analysis are important for legal,
commercial and technological reasons.commercial and technological reasons.
46Lecipro – AOCS Lecithin SC Montreal 2013
Recommended LiteratureRecommended Literature
•• A A WendelWendel, Lecithin, Chapter in Kirk, Lecithin, Chapter in Kirk--OthmerOthmer Encyclopedia of Chemical Encyclopedia of Chemical
Technology, Technology, VolVol 15, 19215, 192--210, Wiley & Sons (1995)210, Wiley & Sons (1995)
•• Lecithin, AOCSLecithin, AOCS-- INFORM, INFORM, VolVol 7, Nr 11, 11577, Nr 11, 1157--1175 (1996)1175 (1996)
•• B. B. SzuhajSzuhaj, Lecithin, Chapter 13, Baileys Oils & Fats, , Lecithin, Chapter 13, Baileys Oils & Fats, VolVol 3, 3613, 361--456, Wiley 456, Wiley
(2001) (2001)
•• S.D. S.D. DoigDoig, R.M.M. , R.M.M. DiksDiks, Toolbox for modification of the lecithin head group, , Toolbox for modification of the lecithin head group,
Eur.J.LipidEur.J.Lipid Sci.Technol.105, part 1: 359Sci.Technol.105, part 1: 359--367, part 2: 368367, part 2: 368--376 (2003)376 (2003)
Lecipro – AOCS Lecithin SC Montreal 2013 47
Eur.J.LipidEur.J.Lipid Sci.Technol.105, part 1: 359Sci.Technol.105, part 1: 359--367, part 2: 368367, part 2: 368--376 (2003)376 (2003)
•• W. van Nieuwenhuyzen & M Tomas W. van Nieuwenhuyzen & M Tomas --Update of vegetable lecithin Update of vegetable lecithin
technologies, EJLST 110, 472technologies, EJLST 110, 472--486 (2008)486 (2008)
•• Phospholipid Technology and Applications, Ed. F.D. Phospholipid Technology and Applications, Ed. F.D. GunstoneGunstone, The Oily , The Oily
Press (2008)Press (2008)
•• WvN: Lecithin and Other Phospholipids, Chapter 10 in Surfactants from WvN: Lecithin and Other Phospholipids, Chapter 10 in Surfactants from
Renewable Resources, Ed. M. Renewable Resources, Ed. M. KjellinKjellin, I. Johansson Wiley (2010), I. Johansson Wiley (2010)