METHOD OF PRODUCING PHOSPHOLIPIDE FOOD PRODUCT Russian patent published in 2024 - IPC A23D9/02 

FIELD: oil and fat and food industries.

SUBSTANCE: method of producing a food phospholipid product includes mixing raw plant phospholipids with acetone, dividing the mixture into a solution of neutral lipids in acetone and phospholipids under vacuum, mixing phospholipids with acetone, processing the mixture by ultrasonication, dividing the treated mixture into a solution of neutral lipids in acetone and phospholipids under vacuum, mixing phospholipids with acetone, processing the mixture by ultrasonication, dividing the treated mixture into a solution of neutral lipids in acetone and phospholipids under vacuum, subsequent drying of the phospholipids under vacuum. Moreover, after drying, phospholipids are mixed by intensive stirring with ethanol at a temperature of 50–55°C and the ratio of phospholipids — ethanol by weight from 1:10 to 1:12 for 15–20 minutes. The resulting mixture is treated by ultrasonic exposure with an intensity of 360–400 W/cm² for 1 minute in increments of 10 seconds with a total ultrasonic exposure time of 3–5 minutes. The liquid phase, which is a solution of predominantly phosphatidylcholines in ethanol, is separated from the treated mixture under vacuum. Next, ethanol is removed from the liquid phase under vacuum to obtain the target product.

EFFECT: invention makes it possible to obtain a food phospholipid product with a high content of the most biologically active group of phospholipids — phosphatidylcholines, which is 31.2–32.3% higher compared to the known method.

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