METHOD OF ISOLATING POLAR LIPIDS FROM A MIXTURE OF POLAR AND NON-POLAR CEREAL LIPIDS

摘要

: Cereal lipids are useful as an additive to dough in baking bread. It is desired that such cereal lipids shall contain polar lipids, whereas non-polar lipids are not desired. Polar lipids may be separated from non-polar lipids by mixing the cereal lipids with water, subjecting the mixture to gravity separation to form two oily phases and an intermediate aqueous phase, and separating the heaviest oily phase which contains the major portion of the polar lipids.