Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers

Authors

  • Y. El-Shattory Fats and Oils Dept., National Research Centre
  • Salwa B. El-Magoli Food Technology Dept., Faculty of Agriculture, Cairo University
  • S. H. Abu-Ria Food Technology Dept., Faculty of Agriculture, Cairo University
  • M. G. Magahed Fats and Oils Dept., National Research Centre

DOI:

https://doi.org/10.3989/gya.1999.v50.i4.664

Keywords:

Chemical properties, Food emulsifier, Lecithin, Physical properties.

Abstract


The chemical and physical characteristics of local lecithin and other food emulsifiers (Emulfuid E, Triodan R 90, Panodan 150 and Glycerol mono stéarate) were studied. The characteristics of these emulsifiers studied were solubility, hydrophile-lipophile balance (HLB), stability index (SI), fatty acid composition and infrared spectrum. The results obtained showed that Emulfuid E and local lecithin were mixture of lecithins and phosphatidyl ethanol-amine. In addition, Triodan R 90 was a polyglycerol ester of ricinoleic acid, Panodan 150 was a blend of mono and diglycerides, and G.M.S. was a monoglycerol ester of stearic acid.

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Published

1999-08-30

How to Cite

1.
El-Shattory Y, El-Magoli SB, Abu-Ria SH, Magahed MG. Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers. grasasaceites [Internet]. 1999Aug.30 [cited 2022Dec.10];50(4):260-3. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/664

Issue

Section

Research