摘要
卵磷脂具有疏水—亲水的特性,作为乳化剂、润湿剂、分散剂、脱模剂和防溅出剂在食品中的应用,已有一段悠长的历史。卵磷脂可自大豆或传统的所谓“软种籽”,如向日葵、玉米和菜籽等中萃取,由于后者在细菌学上、颜色和杂质方面的质量均较差,故目前食品工业中主要采用的是大豆卵磷脂。 按照科学定义,卵磷脂是磷脂酰胆碱(PC)的通俗名称,但在商业意义上,它是由极性脂(磷脂、糖脂)、非极性脂(甘油三酸酯、固醇、游离脂肪酸)。
Soybean lecithins are composed of a mixture of polar and non-polar lipids with small traces of other substances such as carbohydrates and impurities. It has been demonstrated that these constituents have different effects on the function of lecithins. With a variation of the components, by fractionation, the application properties will be altered. High function lecithins for special applications are briefly described here.
出处
《中国食品工业》
1998年第7期20-21,共2页
China Food Industry
