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Egg-Yolk Lecithin Extraction Study by Ana Branca is a document available to read on EtoBox.
This research investigates the extraction of egg-yolk lecithin using ethanol, comparing the yields and purity of phospholipid fractions from both deoiled and undeoiled yolks, as well as heated and unheated yolks. The study finds that undeoiled yolks yield higher phospholipid recovery and purity, while heating has a negligible effect on extraction efficiency. The results suggest that extracting phospholipids directly from whole yolks without prior deoiling is more beneficial.
- Author
- Ana Branca
- Language
- EN