FIELD: food industry.
SUBSTANCE: method envisages oil treatment with a hydrating agent, the mixture exposure, a phosphatide emulsion separation from the hydrated oil and the phosphatide emulsion drying. After the phosphatide emulsion separation one introduces milk whey into it in an amount of 3.0-7.0% of the phosphatide emulsion weight. Then one performs heating up to 70-80°C. Then one proceeds with dividing into a water and a fat phases, the fat phase separation and drying to produce a phosphatide concentrate.
EFFECT: invention allows to produce a high quality phosphatide concentrate with low acid and peroxide number.
1 tbl, 3 ex
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Authors
Dates
2013-07-10—Published
2012-03-05—Filed