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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Main Authors | , |
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Format | Patent |
Language | English French German |
Published |
13.01.2021
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Subjects | |
Online Access | Get full text |
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Abstract | 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. |
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AbstractList | 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. |
Author | DE SOUZA, Jean Ricardo MACHADO, Rogerio Pereira |
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Discipline | Medicine Chemistry Sciences |
DocumentTitleAlternate | PROCÉDÉS DE BLANCHIMENT DE COMPOSITIONS DE PHOSPHOLIPIDES VERFAHREN ZUM BLEICHEN VON PHOSPHOLIPIDZUSAMMENSETZUNGEN |
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RelatedCompanies | Bunge Global Innovation, LLC |
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Snippet | Methods for reducing the color of phospholipid compositions comprising lecithin are disclosed. The phospholipid composition is exposed to ultraviolet light to... |
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SubjectTerms | 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 |
Title | METHODS FOR BLEACHING PHOSPHOLIPID COMPOSITIONS |
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