Sepg. polar lipid(s) from non-polar lipid(s) for use as food additives - by mixing with water a lipid mixt. extracted from cereals, and centrifuging

摘要

Polar lipides (phospho- and galacto-lipids) are sepd. from their mixts. with monopolar lipids (triglycerides) by adding at least an equal amt. of water (the pref. lipid water weight ratio is 30:70) and effecting sepn. of an oily phase contg. polar lipids by gravitational force, in particular by centrifuging. mixts. of polar and nonpolar lipids are obtd. by extraction from wheat, rye, barley, oat or maize flour, using pref. butanol as an extractant. The sepn. of the polar lipids is facilitated by adding 0.4-4 wt.% of salt to the water. Polar lipids are used as additives for bread, paste articles, mashed potatoes and porridge to improve the structure, consistency and storage stability. The nonpolar lipids counteract and so must be removed (below 25%).