Abstract
Prolonged exposure of egg lecithin dispersions to ultrasound of low intensity and short exposure to ultrasound of high intensity lead to appreciable chemical degradation even in the presence of N 2 although oxidation of the unsaturated hydrocarbon chains is then prevented. The main degradation products are lysolecithin, fatty acids, glycerylphosphorylcholine, phosphorylcholine and choline. The amount of lysolecithin depends on the intensity of ultrasonic cavitation. Some of the physical properties of egg lecithin sonicated under conditions which eliminate the possibility of chemical degradation are studied and compared with results of other workers.
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