Studies on the Improvement of Soybean Lecithin. II.

The Effect of Processing and Extracting Soybean on the Quality of Paste Lecithin

Abstract

The effect of processing and extracting soybean on the color of lecithin as the criterion of quality has been studied.
Browning of soybean lecithin in the miscella desolventizing process was investigated.
Considerable coloring of lecithin occurred in the miscella concentrating process followed by further browning in the stripping process.
It was found to improve the color of lecithin by dehulling soybean before extraction and to increase the yield of lecithin at the elevated extraction temperature, resulting the color to be darker.