In soy lecithin

Lecithin is another food constituent which has been shown to cause neurobehavioral teratogenic effects in rats. It is added to foods as an emulsifier, but it is also present in soy lecithin preparations which are consumed as healthy food supplements. Soy lecithin preparations contain various phospholipids which can be incorporated into the brain as membrane constituents or acetylcholine, and conceivably may affect brain development if available in high levels. Pregnant dams were fed a lecithin-enriched diet (prepared by adding a commercial soy lecithin preparation) from gestational day 7 until weaning. Subsequently, the pups were also fed this diet. Treated pups showed faster rightening responses on postnatal days 1 and 2 and slower... 

Ferrous sulphate eneapsulated in soy lecithin liposomes has been used to deliver iron. These preparations have improved bioavailability compared to ferrous sulphate directly added in milk and dairy products (Boccio et al. 1997 Uicich et al. 1999). Albaldawi et al. (2005) reported that the addition of encapsulated haem iron in lecithin/cholesterol liposomes resulted in improved rheological properties of bread dough and the sensory properties of baked bread. 

The bioflavor compounds of blue cheese, obtained from fermentation of Aspergillus spp., were encapsulated in soy lecithin liposomes and spray-dried to obtain the powder form by Santana et al. (2005). A sensory evaluation was performed, by adding the liposome-bioflavor powder in a base of light cream cheese, which was spread on toasts. Flavor intensity, acceptance by the consumers, and purchasing intention were the tests done in the sensory evaluation. The results showed that the encapsulation maintained the characteristic flavor of blue cheese and the product was classified by the consumers as acceptable. The dried liposome-stabilized flavor was useful to add in foods and to be kept in storage. 

Phosphatides and other lipids in soy lecithin and beef lipids... 

Phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylinositol (PI), lyso PC, free fatty acids, triglycerides, acetylated PE in soy lecithin... 

Phosphatidyl choline, phosphatidic acid, phosphatidyl inositol, and phosphatidyl ethanolamine in soy lecithin Zorbax Sil, 4.6 x 150 mm, 45 C 78.4 21.6 02/(95 4.95 0.05 MeOH/H20/triethylamine) Evaporative light scattering 32... 

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