Premium
Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solvents
Author(s) -
Teberikler L.,
Koseoglu S.,
Akgerman A.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15185.x
Subject(s) - acetone , supercritical carbon dioxide , chemistry , solvent , supercritical fluid , solubility , lecithin , carbon dioxide , ethanol , chromatography , extraction (chemistry) , soybean oil , organic chemistry , food science
Deoiling of crude soybean lecithin using supercritical fluid mixtures of carbon dioxide and 2 different co‐solvents, ethanol and acetone, was studied at 62 °C and at pressures of 170 and 200 bars. Both ethanol and acetone increased the solubility of oil considerably without any significant coextraction of phospholipids. It was shown that deoiling could be achieved at lower pressures when a co‐solvent is used leaving behind a valuable product of high content phospholipids, whereas negligible oil extraction was observed with pure CO 2 at the same conditions.