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Lecithins - Sources, Manufacture and Uses.

Lecithins - Sources, Manufacture and Uses.

In May 1988 the American Oil Chemists' Society organised a short course immediately prior to their national meeting in Arizona. Scientists working in this particular field presented a series of papers and these are published here.

Lecithin is a term widely used for a complex mixture of phosphatides produced from a variety of animal and vegetable sources. Natural phosphatides have many uses but their output is limited so, to help maximize their sources and volume the AOCS decided that a short course would be beneficial to aid a more complete understanding of this material and its functional applications.

The nineteen chapters carry titles that are fairly explicit and they run as follows: Nomenclature and structure of phosphatides; The chemistry and reactivity of the phosphatides; Plant sources of lecithin; Animal sources of phospholipids; Identification and characterization of phospholipids; Fractionation and purification of lecithin; Synthesis and modification of phospholipids; Commercial manufacture of lecithin; Industrial methods of analysis; Lecithin in baking applications; Lecithin in beverage applications; Lecithin in confection applications; Lecithin if food processing applications; Lecithin in health and human nutrition; Lecithin in animal health and nutrition; Lecithin in cosmetics; Industrial coatings applications for lecithin; and Phospholipids as surfactants in magnetic recording media.
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Publication:Food Trade Review
Article Type:Book Review
Date:Jan 1, 1990
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