摘要
卵磷脂氢化是对卵磷脂进行化学改性的一种方法。氢化后的卵磷脂氧化稳定性和乳化性能都大幅度提高,应用范围比天然卵磷脂广,产品附加值高。综述了氢化大豆卵磷脂的国内外研究状况,提出我国迫切需要发展卵磷脂氢化技术,使之更广泛地运用到食品、药品、化妆品等各个行业中去。
Hydrogenate lecithin is a chemical modification method. The lecithin after hydrogenated becomes a high value-added product, its application is more widely than the natural lecithin, with the super oxidation stability and emulsion. The paper reviews the research at home and abroad, and raises the idea that develop eagerly the hydrogenated technology in our nation. Hydrogenated lecithin is hoped to be applied more widely in food, medicine, cosmetics and other areas.
出处
《农产品加工（下）》
2008年第7期203-205,224,共4页
Farm Products Processing
关键词
卵磷脂
氢化
催化剂
应用
lecithin
hydrogenation
catalyst
application
