Modification of lecithin by physical, chemical and enzymatic methods

Authors

  • Amit Joshi,

    Corresponding author
    1. Department of Chemical Engineering, University of Mumbai Institute of Chemical Technology, Mumbai, India
    2. Present address: The Howard P. Isermann Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA. Phone: +1–518–2764214, Fax: +1–518–2764030
    • Department of Chemical Engineering, University of Mumbai Institute of Chemical Technology, Mumbai 400019, India. Phone: +91 022 24145616, Fax: +91 022 24145614
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  • Swaroopa G. Paratkar,

    1. Department of Pharmacy, University of Mumbai Institute of Chemical Technology, Mumbai, India
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  • Bhaskar N. Thorat

    Corresponding author
    1. Department of Chemical Engineering, University of Mumbai Institute of Chemical Technology, Mumbai, India
    • Department of Chemical Engineering, University of Mumbai Institute of Chemical Technology, Mumbai 400019, India. Phone: +91 022 24145616, Fax: +91 022 24145614
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Abstract

The term “lecithin” is commonly used to refer to a complex mixture of naturally occurring phospholipids. A class of phospholipids, lecithins chemically exist as ester derivatives of phosphatidic acid. Lecithins are suitably modified to produce products possessing improved emulsifying properties besides increased dispersibility in aqueous systems. The products are used in a gamut of applications like food, pharmaceuticals, plastics, paints, coatings, cosmetics, pesticides, petroleum etc. The present review explores in great detail the various methods of producing structurally diverse lecithins and elucidates the advantages of these methods with regard to the specific applications of the modified products.

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