METHOD OF PRODUCING EDIBLE LYSOLECITHIN Russian patent published in 2024 - IPC A23D7/01 

FIELD: food industry.

SUBSTANCE: invention relates to fat-and-oil branch of food industry. Method of producing food lysolecithin involves mixing lecithin ground to particle size of 0.5–0.8 mm with phospholipid content of not less than 98%, with distilled water with temperature of 60–70 °C and a ratio by weight of lecithin and distilled water of 1:3 to 1:4, adding to the obtained mixture of phospholipase A1 at rate of 300–350 activity units per 1 g of phospholipids contained in lecithin, carrying out an enzymatic reaction at temperature of 40–45 °C and constant stirring for 40–50 minutes to obtain a fermented mass, deactivation of phospholipase A1 by heating to temperature of 90–95 °C in the microwave EMF zone, removing moisture from the fermented mass by drying under vacuum at temperature of 90–95 °C and cooling the fermented mass to temperature of 35–40 °C, mixing the cooled fermented mass with acetone at temperature of 35–40 °C, with constant stirring for 8–10 minutes and weight ratio of fermented mass and acetone equal to 1:6 to 1:7, treatment of the obtained mixture by ultrasonic action with specific power of 0.34–0.36 W/cm³ for 3–4 minutes, separation of lysolecithin by filtration under vacuum and drying under vacuum to obtain the target product.

EFFECT: invention makes it possible to increase efficiency of production of food lysolecithin, to improve its quality and ability to stabilize emulsions of direct type "oil in water".

1 cl, 2 ex