METHOD OF PREPARING PHOSPHOLIPID FOOD PRODUCT Russian patent published in 2002 - IPC

FIELD: food industry, particularly, fat-and-oil industry for preparation of phospholipid product with increased physico-biological activity. SUBSTANCE: method of preparing phospholipid food product includes mixing of fresh phospholipids with organic solvent, separation of phases into solution of neutral lipids in solvent and phospholipids, and drying. Mixing is conducted in five stages in medium of inert gas under vacuum, and each, at temperature of 20-30 C for 1.5-2.5 h. Drying is also conducted under vacuum at temperature of 30-38 C. After drying, prepared product is treated with liquefied carbon dioxide. At mixing, gaseous nitrogen is used as inert gas. Mixing is carried out by homogenization. Using of the method increases quality of phospholipid food product due to increasing level of content of phospholipids, reducing content of neutral lipids and peroxide number. EFFECT: increased physico-biological activity and prophylactic action. 3 cl