Manufacture

Production. Vegetable lecithins are prepared simply from the hydration of the crude oil source with centrifuging and drying (Fig. 3). Additives for viscosity and function may be added in the process (9). Animal products are usually prepared by solvent extraction of the tissue. Synthetic products usually are recovered from the reaction mixture by solvent extraction.

Analysis. Product composition and quality usually are determined by the methods established in the American Oil Chemists' Society Official Handbook of Methods, Section J (10). Tests include acetone insolubles (AI), acid value (AV), hexane insoluble matter (HIM), peroxide value (PV), phosphorus (P), composition by HPLC, viscosity, and moisture (Table 2).

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