Results 11 to 20 of about 36,156 (321)
Safety of use of oat lecithin as a food additive [PDF]
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of oat lecithin for use as a new food additive in the proposed food category (FC05.1) ‘cocoa and chocolate products’.
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
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Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions [PDF]
Foods, 2022 Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-
Harshika Arora +2 more
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Molecular species of lecithins of rat heart, kidney, and plasma
Journal of Lipid Research, 1969 The lecithins of the heart, kidney, and plasma of the rat were isolated, and the major molecular species identified and quantitatively estimated by combined thinlayer and gas-liquid chromatographic analyses and specific enzymic hydrolyses.
A. Kuksis +3 more
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Lecithin fatty acid composition in bile and plasma of man, dogs, rats, and oxen
Journal of Lipid Research, 1965 The lecithins of bile and plasma from nine patients, three dogs, four rats, and two steers (oxen) were extracted and their fatty acid patterns were determined.
John A. Balint +3 more
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Binding of metal ions to monolayers of lecithins, plasmalogen, cardiolipin, and dicetyl phosphate
Journal of Lipid Research, 1965 The surface pressure–area curves of synthetic (dipalmitoyl), egg, and yeast lecithins showed that the limiting areas depend on the degree of unsaturation of the fatty acid residues (dipalmitoyl < egg < yeast lecithin).
Dinesh O. Shah, Jack H. Schulman
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BIO Web of Conferences, 2021 Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is ...
Lisovaya Ekaterina +4 more
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Новые технологии, 2023 It is known that lecithins are known to be natural emulsifiers due to the content of amphiphilic phospholipids. However, liquid lecithins widely produced by domestic enterprises have rather low emulsifying properties.
E. V. Lisovaya +3 more
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Новые технологии, 2022 Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils.
E. V. Lisovaya +3 more
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