FIELD: food processing industry.
SUBSTANCE: lecithin is obtained by extracting hen's egg yolk with acetone. For this end, yolks are repetitively treated with acetone cooled to minus 18-20°C, after which yolks are extracted fourfold with 96% ethanol at vigorous stirring for 1 h. Extract solution is then filtered in vacuo and concentrated until pasty residue, to which is added triple volume of acetone at stirring and the total is heated at maintained at 25-28°C for 60 min. Finally, acetone is removed in vacuo in rotary apparatus, hot (40°C) 96% ethanol is added and then completely removed under vacuum.
EFFECT: completely avoided use of toxic solvents, inert gas, and cadmium salts.
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