Emulsifying Properties of Different Modified Sunflower Lecithins

CABEZAS, D. M.; MADOERY R.; DIEHL, B.W.K.; TOMAS, MC

Cincinnati

Congreso; 102 nd AOCS Annual Meeting & Expo; 2011

Lecithin is a multifunctional ingredient used in a wide range of industrial applications. Most commonly processes for lecithin modification are deoling; fractionation with alcohol or enzymatic hydrolysis. The aim of this work was to evaluate the emulsifying properties of different modified sunflower lecithins (MSL) in O/W emulsions. Five MSL obtained by deoiling, fractionation with absolute ethanol (PC and PI enriched fractions), and enzymatic hydrolysis with phospholipases A2 from pancreatic porcine and microbial sources (hydrolyzed lecithins) were assessed. Phospholipid composition of samples was determined by 31PNMR. Modified lecithins were applied as emulsifying agent in O/W emulsions (30:70 wt/wt), ranging 0.1-2.0% (wt/wt). Emulsion stability was evaluated through the evolution of backscattering profiles, particle size distribution, and mean diameters (D [4,3], D [3,2]). PC enriched fraction and both hydrolyzed lecithins presented the best emulsifying properties against the main destabilization processes (creaming and coalescence) of the emulsions studied. This fact could be related to the higher concentration of hydrophilic phospholipids (PC, lysophospholipids) presented by MSL respect to native sunflower lecithin, which enhance their hydrophilic-lipophilic balance (HLB). MSL represent a good alternative for the production of new bioactive agents.