PHOSPHOLIPID FOOD PRODUCT VITOL-CHOLINE AND METHOD OF ITS PREPARING

摘要

FIELD: oil and fat industry. SUBSTANCE: method involves four-fold mixing vegetable lipids with an organic solvent, separation of liquid and solid phases and ethanol is used for the third and fourth mixing. The third mixing is carried out at 45-50 C for 10-30 min and at ratio solid phase to ethanol = (1:2.5)-(1:3.5) and the fourth one - for 10-15 min at ratio solid phase to ethanol = (1:1)-(1:2). After the third or forth mixing a liquid phase is collected that is a solution of phosphatidylcholine fraction in ethanol; solvent is distilled off and the end product is obtained. Phospholipid food product consisting of vegetable phospholipid has ethanol additionally. Product has a phosphatidylcholine fraction as vegetable phospholipids. EFFECT: increased stability at storage, property of the first type emulsifier. 2 cl, 3 tbl, 3 ex