Name | PHOSPHOLIPIDS |
Synonyms | Phospholipid PHOSPHOLIPIDS |
Flash Point | 14 °C |
Storage Condition | -20°C |
Physical and Chemical Properties | Chemical properties slightly yellow to light brown amorphous powder. It has odor and sweet taste, has water absorption, but is insoluble in water and acetone, slightly soluble in ethanol, easily soluble in vegetable oil and ether. |
Use | Use 1, as an antioxidant, can be used for cakes, candy and hydrogenated vegetable oil, according to the production needs of appropriate use. It can also be used as an emulsifier and the like. 2, used as a food shortening agent |
Risk Codes | R11 - Highly Flammable R22 - Harmful if swallowed R38 - Irritating to the skin R40 - Limited evidence of a carcinogenic effect R48/20/22 - |
Safety Description | S16 - Keep away from sources of ignition. S36/37 - Wear suitable protective clothing and gloves. |
UN IDs | UN 3316 9 |
1. after removing most of lecithin from soybean phospholipid, it is extracted and separated with organic solvent, then emulsified and spray dried.
2. Add 3% water into soybean crude oil, stir fully at 60~80 ℃ for 30min, hydrate phospholipid into colloidal precipitate, separate hydrated phospholipid by continuous centrifugation, decolorize with 3% hydrogen peroxide (dosage 1.5%) at 70 ℃; Then dried under reduced pressure at 80~100 ℃ and 2.67 ~ 8.00kPa to obtain liquid phospholipid with a content of 60% ~ 70%.
Dissolve the oil and fatty acids in phospholipids with 3~5 times of acetone at 50 ℃, centrifuge and separate, repeat the treatment twice, and finally dry the phospholipid powder with a content of more than 95% under reduced pressure at 60 ℃.