Emulsifying properties of hydrolyzed sunflower lecithin in mixtures with modified lecithins with lower HLB

CABEZAS, D. M.; B. DIEHL; TOMAS, MC

Orlando

Congreso; 106th AOCS Annual Meeting and Industry Showcases; 2015

AOCS (American Oil Chemists' Society)

Most commonly processes for lecithin modification are deoling, fractionation with absolute ethanol to produce PC or PI enriched fractions or enzymatic hydrolysis of these compounds. These modifications are important for achieving an optimal balance between hydrophilic and lipophilic compounds (HLB) and ensure a good food processing ability. The aim of this work was to evaluate the capacity of a sunflower hydrolyzed lecithin to influence the performance of modified lecithins with lower HLB as emulsifier. Thereby, sunflower hydrolyzed lecithin (SHL) was obtained by enzymatic hydrolysis with a microbial PLA2 and mixed with a deoiled (DSL) or a PI fraction (PIf) from the same source. These modified lecithin and their mixtures were applied as emulsifying agent in coarse and fine O/W emulsions (Fm=0.3). Stability of different emulsions was evaluated through the evolution of backscattering profiles, particle size distribution, and mean particle diameters. SHL increased the HLB (addition of lysophospholipids) and improved the emulsifying properties of DSL and PIf ineach case. Mixtures 50:50 of SHL- DSL or SHL-PIf produced a similar behavior than 100% SHL emulsions constituing a good alternative for the production of new bioactive agents.