PRODUCTION METHOD OF FOOD VEGETABLE PHOSPHOLIPIDS Russian patent published in 2010 - IPC A23D9/00 

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. The method consists in mixing non-refined vegetable oil with water or water solutions of electrolytes, in exposure of produced mixture, in separation of mixture into hydrated oil and phospholipid emulsion and in drying phospholipid emulsion. Upon drying of phospholipid emulsion produced phosphatide concentrate is dissolved in organic solvent (benzene, nefras) at ratio phosphatide concentrate - solvent (1:1)-(1:5), thus producing miscella; miscella is filtered and treated with a hydrating agent at amount of 10-40 % to weight of miscella at temperature 20-40°C; created phospholipid fraction is separated and dried at temperature 70-90°C under vacuum.

EFFECT: facilitating stability of high indices of quality of food vegetable phospholipids: high (not less 62%) contents of phospholipids proper, low (not more 0,5%) contents of substances non-dissolved in di-ethyl ether, reduced chromaticity and high stability to oxidation.

4 cl, 1 tbl, 8 ex