Stable compositions are obtained by treating phosphatides, especially lecithin, with a water-soluble hydroxy aliphatic acid. The treatment may be applied to the pure phosphatide or to its commercial form in association with fat or oil. The compositions form stable emulsions with water, or if the phosphatide is treated as an emulsion, such emulsions are stabilized by the addition of the acid. When excess acid, such as lactic acid, is added to a phosphatide emulsion, two phases are formed, one an emulsion of the phosphatide with the maximum content of acid and the other an aqueous solution of the acid, thus aqueous lecithin compositions, e.g. soya sludge and extracts containing other oils, may be concentrated by the addition of such acids. The acid content may be neutralized if desired. For example, a stable product may be obtained from a mixture of 65 per cent of commercial phosphatide (containing 30 per cent of oil) and 35 per cent of water to which is added 20 per cent concentrated lactic acid solution. A mixture of 5 parts soya bean phosphatide, 50 parts of water and 5 per cent of lactic acid is stable and may be diluted with a 100 parts of water. Other soluble aliphatic hydroxy acids such as citric or succinic acids give similar results. According to an example, 100 parts of a soya phosphatide containing 70 per cent of phosphatide and 30 per cent of oil are emulsified with 100 parts of water. 10 per cent of 80 per cent lactic acid solution is added and the whole well mixed. The lactic acid may be first added to the phosphatide and the product emulsified in water.ALSO:Stable compositions are obtained by treating phosphatides, especially lecithin, with a water-soluble hydroxy aliphatic acid. The treatment may be applied to the pure phosphatide or to its commercial form in association with fat or oil. The compositions form stable emulsions with water, or if the phosphatide is treated as an emulsion, such emulsions are stabilized by the addition of the acid. When excess acid, such as lactic acid, is added to a phosphatide emulsion, two phases are formed, one an emulsion of the phosphatide with the maximum content of acid and the other an aqueous solution of the acid, thus aqueous lecithin compositions, e.g. soya sludge and extracts containing other oils, may be concentrated by the addition of such acids. Such products may be used directly for fat liquoring in the leather industry; in the treatment of margarine, cheese, &c. in the dairy industry and for incorporation into bakers' dough and batters, or into butter and margarine; or for the treatment of textiles. The acid content may be neutralized if desired. For example, a stable product may be obtained from a mixture of 65 per cent of commercial phosphatide (containing 30 per cent of oil), and 35 per cent of water to which is added 20 per cent concentrated lactic acid solution. A mixture of 50 parts soya-bean phosphatide, 50 parts of water and 5 per cent of lactic acid is stable and may be diluted with a further 100 parts of water. Other soluble aliphatic hydroxy acids such as citric or succinic acids give similar results. According to an example, 100 parts of a soya phosphatide containing 70 per cent of phosphatide and 30 per cent of oil are emulsified with 100 parts of water. 10 per cent of 80 per cent lactic acid solution is added, and the whole well mixed. The emulsion may be used in bakery, e.g. ,1 to 1 per cent by weight may be added to flour. The lactic acid may be first added to the phosphatide and the product emulsified in water.ALSO:Stable compositions are obtained by treating phosphatides, especially lecithin, with a water soluble hydroxy aliphatic acid. The treatment may be applied to the pure phosphatide or to its commercial form in association with fat or oil. The compositions form stable emulsions with water, or if the phosphatide is treated as an emulsion, such emulsions are stabilized by the addition of the acid. When excess acid, such as lactic acid, is added to a phosphatide emulsion, two phases are formed, one an emulsion of the phosphatide with the maximum content of acid and the other an aqueous solution of the acid, thus aqueous lecithin compositions, e.g. soya sludge and extracts containing other oils, may be concentrated by the addition of such acids. Such products may be used in the treatment of margarine, cheese, &c. in the dairy industry and for incorporation unto bakers' dough and batters, or into butter and margarine. The acid content may be neutralized if desired. For example, a stable product may be obtained from a mixture of 65 per cent of commercial phosphatide (containing 30 per cent of oil) and 35 per cent of water to which is added 20 per cent concentrated lactic acid solution. A mixture of 5 parts soya bean phosphatide, 50 parts of water and 5 per cent of lactic acid is stable and may be diluted with a 100 parts of water. Other soluble aliphatic hydroxy acids such as citric or succinic acids give similar results. According to an example, 100 parts of a soya phosphatide containing 70 per cent of phosphatide and 30 per cent of oil are emulsified with 100 parts of water. 10 per cent of 80 per cent lactic acid solution is added and the whole well mixed. The emulsion may be used in baking, e.g. ,1 to 1 per cent by weight may be added to flour. The lactic acid may be first added to the phosphatide and the product emulsified in water.ALSO:Stable compositions are obtained by treating phosphatides, especially lecithin, with a water-soluble hydroxy aliphatic acid. The treatment may be applied to the pure phosphatide or to its commercial form in association with fat or oil. The compositions form stable emulsions with water, or if the phosphatide is treated as an emulsion, such emulsions are stabilized by the addition of the acid. When excess acid, such as lactic acid, is added to a phosphatide emulsion, two phases are formed, one an emulsion of the phosphatide with the maximum content of acid and the other an aqueous solution of the acid, thus aqueous lecithin compositions, e.g. soya sludge and extracts containing other oils, may be concentrated by the addition of such acids. Such products may be used in the treatment of margarine, cheese, &c. in the dairy industry and for incorporation into bakers' dough and batters, or into butter and margarine. The acid content may be neutralized if desired. For example, a stable product may be obtained from a mixture of 65 per cent of commercial phosphatide (containing 30 per cent of oil) and 35 per cent of water to which is added 20 per cent concentrated lactic acid solution. A mixture of 5 parts soya-bean phosphatide, 50 parts of water and 5 per cent of lactic acid is stable and may be diluted with a 100 parts of water. Other soluble aliphatic hydroxy acids such as citric or succinic acids give similar results. According to an example, 100 parts of a soya phosphatide containing 70 per cent of phosphatide and 30 per cent of oil are emulsified with 100 parts of water. 10 per cent of 80 per cent lactic acid solution is added and the whole well mixed. The emulsion may be used in baking, e.g. ,1 to 1 per cent by weight may be added to flour. The lactic acid may be first added to the phosphatide and the product emulsified in water.