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.
|Number of pages||8|
|Journal||Journal of Texture Studies|
|State||Published - 1 Jan 1975|
ASJC Scopus subject areas
- Food Science
- Pharmaceutical Science