Emulsifiers hydroxylated lecithin

Modified lecithins. Lecithins may be modified chemically, e.g., hydrogenation, hydroxylation, acetylation, and by enzymatic hydrolysis, to produce products with improved heat resistance, emulsifying properties, and increased dispersibility in aqueous systems (7, 58, 59). One of the more important products is hydroxylated lecithin, which is easily and quickly dispersed in water and, in many instances, has fat-emulsifying properties superior to the natural product. Hydroxylated lecithin is approved for food applications under Title 21 of the Code of Federal Regulations 172.814 (1998) (60). 

Hydroxylated lecithin is a light-colored product with increased water dispersibility and enhanced oil-in-water emulsifying properties. Hydroxylated lecithin is useful in many applications in which a water-dispersible lecithin is desired. It is especially useful in baking applications where it can improve the dispersion of fats and retard staling. 

Standard-grade (crude) lecithins are excellent water-in-oil emulsifiers. However, modified lecithins can function to emulsify either water-in-oU or oil-in-water emulsions, depending on the type of lecithin modification and the specific parameters of the system. These system parameters can include pH, types of components, component ratios, solids content, and others. Unlike crude lecithins, hydroxylated lecithins are stable in acid systems (pH 3.5). Fractionated lecithins can be manufactured for specific emulsion types. As lecithin s emulsifying activity is partially dependent on its phospholipid ratio, changing the ratio can alter its emulsifying capabilities (7). 

Chem. Descrip. Hydrated sorbitan monostearate, polysorbate 60 (45%), propylene glycol, hydroxylated lecithin, potassium sorbate Uses Cake emulsifier Properties Cream plastic Bietol6020 [Vertellus Specialties Zeeland ]... 

Soybean lecithins can be chemically altered to modify their emulsifying properties and improve their dispersibihty in aqueous systems. Phospholipids may be hydrolyzed by acid, base, or enzyme to achieve better hydrophilic and emulsification properties. Hydroxylation of lecithin improves its oil-in-water emulsification property and water dispersibihty. Acetylation creates improved fluidity and emulsification, water dispersion properties, and heat stability (200). 

Cakes, cake mixes, pancakes, doughnuts, sweet rolls, fillings, etc. Incorporating lecithin in cake formulations substantially improves the quality of cakes (212). Hydroxylated products that have an intermediate degree of saturation were found to be best. Lecithins have been recommended as emulsifying agents for cake mixes... 

Chem. Descrip. Hydroxylated soy lecithin CAS 8029-76-3 EINECS/ELINCS 232-440-6 Uses Wetting agent, dispersant for air-drying and stoving paints raw material for textile and leather compds. emulsifier Properties Almost clear high vise, liq. vise. 30 Pa-s acid no. 38 max. pH 5 (1% aq.) amphoteric 60% min. act. 

Various refined, modified or otherwise processed grades of commercial lecithin are available (e.g. fractionated, phosphorylated, acylaled, hydroxylated and hydrogenated), with consequent differences in composition and physical properties. Liquid, plastic or free-flowing forms can be made. Modified lecithins can function as both oil-in-water and water-in-oil emulsifiers. Hydrogenated varieties have reduced proportions of unsaturated carbon chains in the phospholipids, and are therefore more stable towards oxidation (Table 12.46). 

Definition Complex lipids where one of primary hydroxyl groups of glycerin is ester-ifed with phosphoric acid which carries an additional ester grouping appear in nature as lecithin, cephalin, and sphingomyelin Uses Emulsifier, refatting agent for cosmetics and pharmaceuticals vitamin F source... 

---