Lecithin and Other Phospholipids

Nieuwenhuyzen, Willem van

doi:10.1002/9780470686607.ch10

Cited by 10 publications

(13 citation statements)

References 22 publications

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“…The modified lecithins generally have higher HLB values than those of standard lecithin, which are generally reported to be around 4. According to the literature, PE-enriched lecithin, PC-enriched lecithin, acetylated lecithin, enzymatically hydrolyzed lecithin, and hydroxilated lecithin have HLB values of 2-3, 5, 6-7, 7, and 9, respectively [17].…”

Section: Introductionmentioning

confidence: 99%

“…The fatty acid composition of lecithin is different from soybean oil. In lecithins, the major fatty acids content are around 16,4,17,55, and 7% of palmitic, stearic, oleic, linoleic, and linolenic acid, respectively [7].…”

Section: Introductionmentioning

confidence: 99%

“…The enzymatic process subjects the phospholipid molecule to a partial hydrolysis using phospholipase. The chemical modification is based on partial hydroxylation of unsaturated fatty acids in the phospholipid molecules or by acetylation of the amino group of phosphatidylethanolamine molecule (PE) [3,17]. These modifications produce defatted lecithin (or deoiled lecithin), PC-enriched lecithin, PI-enriched lecithin, enzymatically hydrolysed lecithin, hydroxylated lecithin, and acetylated lecithin [17].…”

Section: Introductionmentioning

confidence: 99%

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Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

Miyasaki

Luccas²,

Kieckbusch

2016

Euro J Lipid Sci & Tech

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Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin to improve rheological characteristics and the fat crystallization process. The influence of the type of these additives (hydroxylated, enzymatically hydrolyzed, acetylated, and defatted lecithins) as well as the amount added (0.2, 0.5, 0.8% [w/w]) to cocoa butter was evaluated. The results were compared to samples containing standard lecithin and polyglycerol polyricinoleate (PGPR). The influence of emulsifier addition was investigated measuring the melting and crystallization properties by differential scanning calorimetry (DSC) and the crystallization kinetics using a Nuclear Magnetic Resonance (NMR) spectrometer. The addition of modified lecithins to cocoa butter increased fat crystallization rates, mainly at the lowest concentration evaluated. The isothermal crystallization of the emulsifiers suggests that lecithins may act as co-crystallizers in cocoa butter crystallization. Thus, the acceleration of the crystallization events can be attributed to presence of the high melting point phospholipids and also to solids present in lecithins. Pure PGPR did not crystallize and did not influence the cocoa butter crystallization. The use of modified lecithins in cocoa butter decreased the maximum temperature of melting (T max ) and increased the crystallization (DH c ) and melting (DH m ) enthalpies. Practical application:The modified soy lecithins may be used as alternatives to expand the range of applications of phospholipids containing emulsifiers like standard soybean lecithin. These new commercial emulsifiers may act as crystallization agent, anti-bloom agent, to control polymorphism and as improver of rheological properties of chocolate or the like. Our results showed that the effects of modified lecithins were more prominent than standard lecithin on crystallization process, mainly in low concentration, so that their use can significantly reduce costs in industrial chocolate processing and produce more appealing products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

Miyasaki

Luccas²,

Kieckbusch

2016

Euro J Lipid Sci & Tech

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“…It is one of the few emulsifiers that have been awarded GRAS status by the US Food and Drug Administration FDA. Standard lecithin, fractions, and acetylated lecithin are listed in 21CFR184.1400; enzyme-modified lecithin in 21CFR184.1063; and hydroxylated lecithin in 21CFR172.814 [Nieuwenhuyzen, 2010]. Native soy lecithins and modified soy lecithins are important emulsifiers and stabilisers in the production of emulsion, foam/bubble products and others, and thus have found applications in various industries where these products are used.…”

Section: Applications Of Soy Lecithinsmentioning

confidence: 99%

“…Lecithin can also be modified by hydrogenation, which involves the reaction of PLs with hydrogen gas in the presence of a catalyst to add hydrogen to the unsaturated fatty acids [Lantz, 1989]. Hydrogenated lecithins show greater oxidative stabilities and higher melting points but lower solubilities in oils and fats [Nieuwenhuyzen, 2010]. They are used in chocolate formulations and emulsions for intravenous injections [List, 1989].…”

Section: Modification Of Soy Lecithinmentioning

confidence: 99%

Soybean-based Surfactants and Their Applications

Xu¹,

Nakajima²,

Liu³

et al. 2011

Soybean - Applications and Technology

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Chemical and Enzymatic Approaches to Esters ofsn‐Glycero‐3‐Phosphoric Acid

et al. 2021

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Esters of sn‐glycero‐3‐phosphoric acid (GPAE) are derivatives of glycerophospholipids in which both the fatty acid chains in sn‐1 and sn‐2 positions are removed. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) are the most abundant glycerophospholipids in Nature. Their deacylated derivatives find application in many industrial sectors; for example, sn‐glycero‐3‐phosphocholine (GPC) is useful as a cognitive enhancer and as a food ingredient, whereas sn‐glycero‐3‐phosphoinositol (GPI) acts as a natural anti‐inflammatory agent. This minireview covers the state‐of‐the‐art of chemical and biocatalytic methods for the obtainment of these lipid‐derived components.

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Lecithin and Other Phospholipids

Cited by 10 publications

References 22 publications

Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization

Soybean-based Surfactants and Their Applications

Chemical and Enzymatic Approaches to Esters ofsn‐Glycero‐3‐Phosphoric Acid

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