Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures ( Food Industry )

Publication series ： Food Industry

Author： Dario M. Cabezas Estefanía N. Guiotto Bernd W. K. Diehl and Mabel C. Tomás  

Publisher： IntechOpen‎

Publication year： 2013

E-ISBN: INT5583453165

P-ISBN(Paperback): 9789535109112

P-ISBN(Hardback):  9789535109112

Subject： F407.82 food;F416.82 food

Keyword： 食品,食品

Language： ENG

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Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

Chapter

Antioxidant and Emulsifying Properties of Modified Sunflower Lecithin by Fractionation with Ethanol-Water Mixtures

1. Introduction

2. Materials and methods

2.1. Materials

2.2. Sunflower lecithin fractionation

2.3. Phospholipid composition

2.4. Antioxidant properties

2.5. Oil-in-Water (O/W) emulsions preparation

2.6. Optical characterization of emulsions

2.7. Statistical analysis

3. Results

3.1. Phospholipid composition

3.2. Rancimat analysis

3.3. Optical characterization of O/W emulsions

4. Conclusions

Acknowledgments

Author details

References

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