FIELD: food-processing industry, in particular, fat-and-oil industry. SUBSTANCE: method involves heating plant phospholipin concentrates to temperature of 30-75 C; mixing with organic solvent; separating phases into neutral lipin solution in solvent and phospholipins; drying phospholipins. Mixing of plant phospholipin concentrates with organic solvent is performed once at the ratio of plant phospholipin concentrate and organic solvent of (1: 2)-(1:5). After separation of phases into neutral lipin solution in solvent and phospholipins, the latter are additionally processed with organic solvent by providing interaction between phospholipins and organic solvent in countercurrent flow at phospholipin and organic solvent ratio of (1.0: 0.4)-(1.0:2.0). Before processing, citric acid is added into organic solvent at the rate of 0.5-5.0 g per 1 kg of plant phospholipin concentrates. Fat-and-oil phospholipin product may be used for obtaining of novel ready-to-eat product, or it may be used as additive. EFFECT: improved quality of fat-and-oil phospholipin product, reduced consumption of organic solvent and reduced cost of organic solvent regeneration process. 3 tbl
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Authors
Dates
2003-11-20—Published
2002-02-28—Filed