TY - JOUR AU - El-Shattory, Y. AU - El-Magoli, Salwa B. AU - Abu-Ria, S. H. AU - Magahed, M. G. PY - 1999/08/30 Y2 - 2024/03/28 TI - Chemical and physical characteristics of local lecithin in comparison with some other food emulsifiers JF - Grasas y Aceites JA - Grasas aceites VL - 50 IS - 4 SE - Research DO - 10.3989/gya.1999.v50.i4.664 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/664 SP - 260-263 AB - 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. ER -