According to reports, the world's annual production of soybean phospholipids up to 100,000 t. Its commodity phospholipids are mainly extracted from the foot of the oil refining industry, soybean oil oil hydrated oil feet about 33% of the phospholipids, is cheap and resource-rich natural nutrient nourishing food, as a new nutritional resources, Extraction and development and development of a series of nutritional health food, will have a broad development prospects. The same time as the above-

Phospholipids from the current stage of the wide range of applications, production and development situation, phospholipids have been hailed as human 21st century nutrition and health food. Now soybean phospholipids have become an important nutritional health food popular in the United States, Europe and Japan and other countries. The same time as the above-

In Australia, there are soy lecithin granules and "lecithin pills" (600 mg per grain, including natural soy lecithin 500 mg, natural soybean oil 50 mg, natural fresh coconut oil 50 mg) for nutrition and health care Food and export to our country. The same time as the above-

In some countries in Western Europe, many people every day to use 10 g - 15 g of exquisite consumption of phospholipids as their own nutrition and health care. US production of "natural lecithin pill" (its main ingredient: 1 200 mg / tablets, each containing 200 mg of natural soybean lecithin), and exported to China. Currently approved by the US Food and Drug Administration, all infants and young children recipes are appropriate to add soy lecithin to promote infant brain development and mental development. The same time as the above-

At present, China's soybean phospholipid series of products are: soybean powder phospholipids, modified phospholipids, high purity lecithin, hydrogenated lecithin, phospholipids, phospholipids nutrition milk, phospholipid tablets, lecithin capsules, etc., are pure natural high Technology, high value-added products. Phospholipids and these products are now widely used in food, medicine, cosmetics, petroleum products, chemicals, textiles, plant protection, paint coatings, inks, sensitizers, leather, pesticides, feed and other production areas. 


2.1 Lecithin in the food industry development and application

Lecithin has been widely used in food products, sugar products, bakery products, beverages, dairy products, convenience foods and other food as a modifier, stabilizer, emulsifier and nutritional additives, not only improve the quality of food, extend the shelf life, but also increase the nutritional content of food, and for the development of new products to provide nutrition and health resources. Lecithin has its own high nutritional value, but also because it has the function of dispensability, softness and oxidation resistance, is also an excellent emulsifier, stabilizer and dispersant, it is widely used in the food industry, Such as the term food industry as an additive, can keep the food moisture and salt, and can improve the taste of food, extend the shelf life. The addition of phospholipids in food also helps the body to absorb fat and vitamin A in food. So phospholipids are also known as functional foods.


At present, in the food industry, commonly used phospholipids as additives for food processing are:

2.1.1 In the margarine, add 0.1% - 0.3% of the phospholipid splash, can reduce the frying, cooking;

2.1.2 in the production of chocolate, adding 1% - 2% of the phospholipid, with a wetting agent function, but also to improve its surface structure of the improver, the chocolate internal particles melting and reduce the viscosity of the mixture, the chocolate surface smooth, not Sticky sticky. The same time as the above-

2.1.3 in the production of candy, add 1% of the phospholipid, sugar candy can be good, smooth surface non-stick, fragrance stability, to prevent agglomeration and improve the antioxidant effect, to extend the shelf life. The same time as the above-

2.1.4 in the production of bread, bread and cakes, add about 2% of the phospholipids, can increase the flexibility of food, reduce viscosity, make the product more soft, the volume increases, the surface soft and smooth, the internal structure of fine, Not easy to lose. The same time as the above-

2.1.5 in the production of noodles, flour gluten content of less than 24%, if adding 2% of the phospholipids, can reduce the decapitation, increase the taste and nutrition. The same time as the above-

2.1.6 in the milk processing, if the addition of 0.2% phospholipid, milk powder can be quickly dissolved in water, is the production of instant milk powder dispersant, emulsifier. The same time as the above-

2.1.7 Soy lecithin phosphatidylcholine (PC), containing amino, easy to produce browning and odor during heating, will start the phospholipase D hydrolysis to remove amino groups, made of molecules without amino-based phospholipids , This kind of phospholipids used in frying oil fried food is not easy to scorch the quality of food feel good, but also reduce the oil absorption rate of fried food.

2.2 Phospholipids in the pharmaceutical industry in the development and application With the phospholipid modification technology in-depth study, greatly promoted the expansion of the use of phospholipids and application value of the increase, but also the important application of phospholipid development and application direction. At present in the pharmaceutical products, phospholipids as an important feature of natural substances is being further attention by people, phospholipids can be used as a treatment of a variety of diseases, active ingredients, but also as the preparation of a variety of pharmaceutical preparations containing agents and emulsifiers, the use of Phospholipids can form liposomes in the delivery or delivery system of pharmaceuticals. The same time as the above-

Phospholipid lipid-lowering effect has been confirmed by the medical profession. According to reports, only the Beijing area is currently more than 100 million people suffering from hyperlipidemia, we can see soybean protein as a nutritional health care products development value is great. The use of phospholipids can be made to treat liver fat metabolism disorders, hypercholesterolemia, arteriosclerosis and other drugs. Soybean phospholipids can also be used as the main raw material for anti-aging health food. The first US launch of the phospholipid nutrition and health food - Bun jelly, the main sales object is college students, mental workers are special nutritional supplements. The same time as the above-

When phospholipase D is applied to phosphatidylcholine (PC), phosphatidic acid and choline can be produced, provided to people, phospholipase D and other enzymes alone or in combination have been used in the medical industry to produce rare phosphatidylserine , Phosphatidylglycerol and other special structures of phospholipids. Phosphatidylglycolic acid can be used as anti-cancer drugs, phosphatidyl sialic acid can extend the drug half-life. In the pharmaceutical industry, commonly used phospholipids as raw materials or as a conditioning agent for the production of drugs are: soybean phospholipids as raw materials to produce high-purity soy lecithin injection, fat emulsion, multi-phase liposomes and other drugs. To save the lives of patients with dying has a special effect. The United States with high purity soy medicinal phospholipids prepared by the anti-cancer drug 139 injection, in short supply, and has been exported. China's phospholipid production is nearly one or two decades of emerging industries, but also the comprehensive utilization of plant oil, deep processing, finishing products. At present, Heilongjiang, Jilin, Liaoning, Zhejiang, Tianjin and other provinces and cities of the grain sector of some oil processing plants have phospholipids production, in addition to the supply of foreign trade export products, but also widely used in domestic food industry and medicine. Medicine and food industry widely used for the phospholipids to provide a broad development prospects. We are convinced that these phospholipid nutrition and health food products will make a new contribution to the 21st century health revolution.

 

 

========================================= References 1 Zhengzhou Grain Institute. Comprehensive Utilization of Plant Oil [M] .1977: 83--90 2 Food and Oil, 1993,4: 57--58 3 Gu Liwei, Cao Xianrong, Zhao Jinlan. The progress of enzymatic modification of phospholipids [J] China Grease, 1999,24 (6): 60--62 4 Rural Science, 1987,5: 15--18 5 Army Research, 1999,2: 31--33 6 Grain and Oil Food Science and Technology, 1999,5: 20--22





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