Abstract
This scientific article presents the results of ultrasound on changes in the yield of phospholipids, lecithin, and cephalin in soybean oil depending on the intensity of the soybean oil hydration process and the consumption of the hydrated solution, conventional mixing, and ultrasound exposure, as well as 20-22 Due to the use of high-frequency ultrasound exposure, the amount of non-hydratable phospholipids in soybean oil was reduced.
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