GB813213A - Process for the preparation of emulsions of phosphatides in aqueous alcohol - Google Patents

Abstract

An emulsion of a phosphatide in aqueous alcohol which also contains a carbohydrate, is made stable by adding a small amount of a neutral fat in the range 0.5 to 5 per cent by wt. of used phosphatide. For examples, fat-free licithin (choline or colamine type) is mixed with 1 per cent of the fat extracted from crude lecithin, and the mixture is emulsified in water containing up to 25 per cent of alcohol and some dextrose; the mixture is heated to 80 DEG C. with stirring. Other carbohydrates specified are maltose, saccharose, lactose and starch. Phosphatides include esters of aliphatic acids of 16-26 C atoms with an alcohol to which a nitrogenous base, e.g. colamine or choline, is linked through a phosphoric acid residue. A partially de-fatted lecithin may be used instead of separate additions of phosphatide and neutral fat, e.g. lecithin containing 2 per cent of fat. The stable emulsions produced may be used in the preparation of cosmetics, chocolate and confectionery, or for treating hides.ALSO:An emulsion of a phosphatide in aqueous alcohol which also contains a carbohydrate, is made stable by incorporation of neutral fat in the range 0.5 to 5 per cent by wt. of phosphatide used. For example, fat-free lecithin (choline colamine type) is mixed with 1 per cent of the fat extracted from crude lecithin, the mixture is emulsified in water containing alcohol and dextrose, and the preparation is heated to 80 DEG C. with stirring. Other carbohydrates specified are maltose, saccharose, lactose and starch. Phosphatides include esters of aliphatic acids of 16-26 C atoms with an alcohol to which a nitrogenous base, e.g. colamine or choline, is linked through a phosphoric acid residue. A partially de-fatted lecithin may be used instead of separately added phosphatide and fat, e.g. lecithin containing 2 per cent of fat. The emulsions may be used in the preparation of chocolate and confectionery.