Vegetable lecithins

Freeman et al. (1953) have compared the spectra of lipoproteins obtained from human serum with similar spectra of such substances as ovalbumin, egg lecithin, vegetable oil, and cholesterol. They reported correlations of the observed spectra with molecules comprising the lipoprotein. The intensity of the ester carbonyl band can be used to estimate lipid content. The band at 1053 cm can be used to determine... 

Unsaturated Polyester. Butcher wax, Ca and Zn stearates, fatty amides, lecithin, vegetable oil, or organic phosphates as mold release agents. 

CifiHjjOi. A fatly acid which is easily oxidized in air.-It occurs widely, in the form of glycerides, in vegetable oils and in mammalian lipids. Cholesieryl linoleale is an important constituent of blood. The add also occurs in lecithins. Together with arachidonic acid it is the most important essential fatty acid of human diet. 

CjHiaNO, [Mc3NCH= CH2] OH. A liquid forming a crystalline trihydrate, It is present free and combined in brain and other animal and vegetable products and is formed as a product of putrefaction of lecithin. It can be prepared synthetically from choline and decomposes easily to trimethylamine. neutralization, heat of The amount of heat evolved when I g equivalent of an acid is neutralized by 1 g equivalent of a base. For strong acids and strong bases in dilute solution the only reaction which occurs is H -h OH ---> H2O and the heat of neutral-... 

Industrial lecithins from a variety of sources ate utilized (Tables 2 and 3). The main sources include vegetable oils (eg, soy bean, cottonseed, corn, sunflower, tapeseed) and animal tissues (egg and bovine brain). However, egg lecithin and in particular soy lecithin (Table 4) ate by fat the most important in terms of quantities produced. So much so that the term soy lecithin and commercial lecithin ate often used synonymously. 

Only a minor proportion of the total lecithin that is potentially available in the vegetable processing industry is produced. If the phosphoHpids are not to be made into commercial lecithin, they may be left in the cmde oil or, if they are to be separated from the cmde oil as wet gum, they may be mixed into soybean meal for animal feed. 

The total commercial lecithin potential if all vegetable oils were degummed worldwide would be 552,000 t (Table 7). Although soybean, sunflower, and rape lecithins are available in the market, the principal commercial interest is only in soybean lecithin. The aimual worldwide production is 130,000 t (Table 8). 

Table 7. Commercial Lecithin Potential from Vegetable Oils...

Edible Oils and Fats. lecithin (0.01—2%) is used as an emulsifier, wetting agent, and antioxidant it extends shelf hfe, especially of animal fats iacreases lubricity (shortening value) improves stabiUty of compouad shortenings and lowers cloud poiat of vegetable oils. 

Organophilic polyphenolic materials for oil-based drilling fluids have been described [407], The additives are prepared from a polyphenolic material and one or more phosphatides. The phosphatides are phosphoglycerides obtained from vegetable oils, preferably commercial lecithin. Humic acids, ligno-sulfonic acid, lignins, phenolic condensates, tannins the oxidized, sulfonated, or sulfomethylated derivatives of these polyphenolic materials may serve as polyphenolic materials. 

Monoolein will also form the cubic phase together with lecithin (e.g. dioleoyl phosphatidylcholine, see Figure 1), but above about 50% (w/w) lecithin the cubic phase is transformed into the lamellar phase (2). Moreover, water may be replaced by glycerol, completely or partly, in the cubic phase. Vegetable oils, e.g. sesame oil, can be incorporated to some extent (a few percent) in the cubic phase, and the same holds for bile salts. 

Non-emulsified oils and fats of animal or vegetable origin (except virgin oils and olive oils) E 322 lecithins 30g r1... 

Sometimes natural fine chemicals are by-products in bulk products refining. Examples are (a) lecithin and steroids in vegetable oil refining (b) betaine, pectin and raffinose in sugar manufacture (c) quinic acid in quinine extraction of the bark of Cinchona trees (d) chitin and the red pigment asthaxanthin in lobster and shrimp processing and (e) lanolin, lanosterol and cholesterol in sheep wool purification. 

What your body needs for peak performance is simply a balanced diet. Eat plenty of fruits and vegetables, along with lean protein and complex carbohydrates. Foods that are high in lecithin (an amino acid), such as fish and beans, are especially good brain foods. ... 

Highly concentrated emulsions are also evident in everyday applications. A classic example is mayonnaise, in which a large volume of vegetable oil is emulsified in a small amount of vinegar, using lecithin from egg-yolk as the emulsifier. In addition, HIPEs are most probably found in many cosmetic products, especially gels and creams. However, little information is available on products of commercial importance, so one can only speculate on their exact nature and composition. 

Retinol (vitamin A) is found in foods of mammalian origin in the form of retinyl ester, or in fruits and vegetables as carotenoids with provitamin A activity, especially P-carotene (provitamin A). In enterocytes, retinol binds to cellular retinol-binding protein type II (CRBPII), which directs the esterification by the enzyme lecithin retinol acyltransferase (LRAT). 

Dispersed systems, such as emulsions, have also been employed to achieve high drug loading for parenteral administration. Emulsions generally consist of a vegetable oil (e.g., soybean), a phospholipid surfactant (e.g., lecithin), and glycerol added for isotonicity. The surfactant (emulsifier) is necessary to provide a barrier to agglomeration of the emulsion droplets. Unlike micellar solutions that are thermodynamically stable,... 

Colloid stability enters our daily life in many different ways. A visit to the kitchen provides numerous examples of food colloids with microstructure and stability that are, in no small measure, an important aspect of their appeal to the palate For example, mayonnaise —a mixture of vegetable oil, egg yolk, and vinegar or lemon juice —is an emulsion of oil in water and is stable because the lecithin molecules in the egg yolk provide the needed stability. Milk is another example. We have seen others in the vignettes in Chapters 1 and 4. 

Commercial lecithin is soluble in mineral oils and fatty acids but is practically insoluble in cold vegetable and animal oils. Il is insoluble... 

The phospholipids are biodegradable, but their presence m streams and water resources, especially in the form of soap stock, is undesirable. Fatly acid recovery from phospholipids is less than with neutral oils because of the lower fatty acid content. There are no known health hazards involved in the production of commercial lecithin from crude vegetable oils because the phospholipids are nonvolatile and are a nonirritaling food material. 

Triglycerides, lecithin, and ergosterol are the main constituents of yeast lipid (feu. Oleic and palmitic acids predominate in yeast fet. These resemble the composition of common vegetable fats. Ergosterol. the precursor of calciferol (vitamin D2) varies from 1 to 3% of yeast dry matter. 

In commercial formulations, phospholipids are not available as pure products. Mostly they are obtained as a by-product of the process of refining vegetable oils, during the so-called degum-ming step (3,4), from which a liquid-to-pasty product is obtained that is referred to as lecithin. Lecithin contains about 65% phospholipids plus about 30% residual neutral lipids and minor amounts of glycolipids. For historical reasons, most commercially available lecithins are derived from soybean oil, but lecithins of other oils could be used as well. From this discussion it follows that the determination and quantification of phospholipids is of importance both to control how efficiently the phospholipids have been removed from vegetable oils and to control the quality of the lecithin. For this purpose it is important to know not only the total amount of phospholipids but also the amount of the different types of phospholipids present, because it is well known that the functional properties of the various phospholipids differ widely (2-8). 

Glycerophospholipids contain a glycerol skeleton to which two fatty acids are esterified saturated fatty acids occupy mostly sn-position 1, whereas unsaturated fatty acids are mainly present on sn-position 2. The third hydroxyl is linked to a phosphate group to which an organic base is mostly esterified (Fig. 1). The most important components of soybean lecithin are phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI). Phosphatidic acid (PA) may become important due to the presence of phospholipase D this enzyme slowly converts PC into PA in vegetable lecithins. Phosphatidylserine (PS), phosphatidylglycerol (PG), and lyso-phosphatidylcholine (LPC) are known as minor components lysophospholipids contain only one acyl group per molecule. Besides, ether phospholipids occur in which one or both fatty acyl... 

One -A-Day Antioxidant Plus Antioxidant vitamins and mineral supplement Soybean oil, beeswax, partially hydrogenalcd vegetable oils Lecithin... 

Primal are tine Omcgtt 3 Tally acids, liootcic acid, Jinolcnic acid, folic acid, pyridoxinc 11(11, FMer C cholccalcilcrol.dl-tdpha-tocophcryi acetate, calcium carbonate carbonyl iron Vegetable shortening, soybean oil, yellow beeswax Lecithin... 

Campanella et al. [75] Polyphenols, hydrogen peroxide, KO2, lecithin Olive oil and other vegetable oils Egg yolk Ground soya seed oil Tyrosinase or catalase or superoxide dismutase or phospholipase D/choline oxidase were entrapped in kappa-carrageenan gel Oxygen electrode -... 

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