Vegetable phospholipid composition for use in food products

Details Vegetable phospholipid composition for use in food products Vegetable phospholipid composition for use in food products

A - Human Necessities

23

J

99/156, 134/55

A23J 7/02 (1980.01)

Patent

CA 1042709

VEGETABLE PHOSPHOLIPID COMPOSITION FOR USE IN FOOD PRODUCTS Paul Seiden Abstract of the Disclosure The blending of two solvent fractionated lecithin components, the first component being hydrogenated and a second component being unhydrogenated, to form an improved emulsifier for use in a variety of food products. In addition, an improved process of hydrogenating lecithin comprising hydrogenation in the presence of a non-volatile, edible solvent at a temperature and pressure and for a time sufficient to reduce the Iodine Value of the lecithin to within the range of from about 4 to about 30 or correspondingly until the combined saturated and trans fatty acid contents have been increased to within the range of from about 30% to about 70%.

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