Modified soybean phospholipid, also known as hydroxylated lecithin, is a chemically modified soybean phospholipid product.

It takes natural phospholipid as raw material, through chemical modification treatment such as hydroxylation, then through physical and chemical treatment, acetone degreasing and other steps, and finally get a powder and granular oil-free and carrier-free product. The production process made the modified soybean phospholipid significantly better than the natural phospholipid in terms of emulsification and hydrophilicity.

Main components and properties of modified soybean phospholipids

The main components of modified soybean phospholipids include choline phosphate, choline phosphate, phosphatidylic acid and inositol phosphate. These ingredients are hydroxylated by chemicals such as hydrogen peroxide, benzoyl peroxide, lactic acid and sodium hydroxide during the modification process, thus giving them unique physical and chemical properties.

Properties: Modified soybean phospholipids are generally light yellow to yellow powder or granular, easy to absorb moisture, with a special "bleaching" taste, partially soluble in water, but it is easy to form emulsion in water, and easier to disperse and hydrate than general phospholipids.

Application of modified soybean phospholipids in food industry

Phospholipids are substances with high nutritional value and are widely used in the food industry such as margarine, baked goods, candy, beverages and so on.

1.Margarine and shortening. Under specific process conditions, phospholipids can make margarine form W/O type (oil in water) or O/W type (water in oil) two categories of products..

2.Baked goods. Adding phospholipids to the dough of bread, biscuits and pastries can improve the water absorption of the dough by using its emulsifying property, so that flour, water and oil can be easily mixed evenly, enhance the crispness and increase the volume of the product.

3.candy. In various candy products, the addition of phospholipid helps to the rapid emulsification of syrup and oil, can improve the wetting effect, make the candy appearance smooth, reduce the viscosity of raw materials, is conducive to operation, increase the uniformity and stability of the product, and is a good release agent.

4.Drinks. In powder or crystalline beverage, adding an appropriate amount of phospholipid can be used as emulsifier and wetting agent. Phospholipids can be used as emulsifiers and stabilizers in the production of ice cream. Phospholipids are good emulsifiers in the production of O/W (oil-in-water) emulsion beverages.

5..Traditional food. Lysophospholipids were obtained by enzymolysis of soybean phospholipids with phospholipase A1. Lysophospholipids were applied to noodles and measured by hand stretching, texture analyzer TPA and stretching. The results showed that the addition of lysophospholipids enhanced the extension of dough. It can effectively prevent the phenomenon of mixing soup caused by starch dissolving, shorten the cooking time of noodles, and improve the degree of adhesion, elongation and smoothness of cooked noodles.

6.Lysophospholipids were prepared by hydrolysis of soybean phospholipids using phospholipase A2 as catalyst. The rheological properties of dough with soybean phospholipids and lysophospholipids were studied. The results showed that lysophospholipids improved the formation time, stability and tensile strength of dough, and improved the rheological properties and baking quality of flour.

In addition to the above applications, phospholipids can also be used in pharmaceutical and health industry applications, such as phospholipids can be used as pharmaceutical emulsifiers. Phospholipids can also be used as feed nutrition additives for livestock and aquaculture, and used in feed industry.