CONSISTENCY OF COMMERCIAL SOYBEAN LECITHINS

ANINA YARON, A. LETAN

Research output: Contribution to journalArticlepeer-review

Abstract

Abstract. This study deals with changes of viscosity in commercial soybean lecithins caused by differences in either the phosphatides concentration or in the oil/oleic acid ratio in the acetone‐solubles. Viscosity was determined with a plate and cone viscometer at selected constant rates of shear. The flow curves obtained showed Newtonian behavior only at comparatively low shear rates. Decrease in viscosity due to addition of oil and/or oleic acid was much more drastic in commercial lecithins containing higher (over 65%) concentrations of phosphatides. Addition to commercial lecithins of liquid soybean oil reduced more pronouncedly the products' viscosity than did addition of oleic acid. Samples of commercial lecithins containing less than 2% water were homogeneous and their viscosity was almost unaffected by the water content.

Original languageEnglish
Pages (from-to)541-548
Number of pages8
JournalJournal of Texture Studies
Volume6
Issue number4
DOIs
StatePublished - 1 Jan 1975
Externally publishedYes

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