Abstract
The article discusses the multistage technologies of obtaining food lecithin using high temperatures. As a result of the work, food lecithin from phosphatide concentrate of sunflower oil using acetone and ethyl alcohol was obtained. The effect of hydrogen hydroperoxide on the phosphatide concentrate and on the properties of the resulting lecithin was investigated. t was established that the lecithin obtained from the phosphatide concentrate in terms of its physicochemical properties meets the requirements of the SDA 15.4-37-12: 2004. The infrared spectrum of lecithin, confirming the presence of functional fragments that are characteristic of food lecithin, was determined. Studies of solutions of lecithin have shown that the resulting product exhibits surface activity forming associates with a critical concentration of micelle formation ≈ 2%, reducing the surface tension, including in the presence of surface-active substances. In the future, the experimental data obtained will be used to develop a technology for the production of food lecithin. It is assumed that these studies will introduce a new technology in the chemical industry of the national economy.
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Schedule a callMore From: Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work
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