METHODS FOR BLEACHING PHOSPHOLIPID COMPOSITIONS

• Main Authors: DE SOUZA, Jean Ricardo, MACHADO, Rogerio Pereira
• Format: Patent
• Language: English; French
• Published: 12.09.2019
• 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

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. L'invention concerne des procédés de réduction de la couleur de compositions de phospholipides comprenant de la lécithine. La composition de phospholipide est exposée à une lumière ultraviolette pour réduire la couleur de la composition. La composition de phospholipide peut être diluée et/ou chauffée avant l'exposition à une lumière ultraviolette pour améliorer les propriétés d'écoulement de la composition. La composition de phospholipide peut être refroidie et/ou concentrée après réduction de couleur.