METHODS FOR BLEACHING PHOSPHOLIPID COMPOSITIONS

Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed. The phospholipid composition is exposed to ultraviolet light to reduce the color of the composition. The phospholipid composition may be diluted and/or heated prior to exposure to ultraviolet light to impr...

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Bibliographic Details
Main Authors DE SOUZA, Jean Ricardo, MACHADO, Rogerio Pereira
Format Patent
LanguageEnglish
French
German
Published 13.01.2021
Subjects
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed. The phospholipid composition is exposed to ultraviolet light to reduce the color of the composition. The phospholipid composition may be diluted and/or heated prior to exposure to ultraviolet light to improve the flow properties of the composition. The phospholipid composition may be cooled and/or concentrated after color reduction.
Bibliography:Application Number: EP20190713909