Soy bean phospholipid Property

storage temp. 

2-8°C

Hazard and Precautionary Statements (GHS)

Soy bean phospholipid Chemical Properties,Usage,Production

Uses

Soy bean phospholipid is a source of choline and essential fatty acids and is widely used as a bioactive food additive. In addition, it is used as a wetting agent, solubiliser, emulsifier, liposome builder and technical aid in pharmaceutical, cosmetic or health nutritional products.

Preparation

Concentrated soybean phospholipids are products obtained by drying and dehydrating hydrated soybean crude oil foot. Industrial methods preparing concentrated soybean phospholipids include continuous and batch processings.

Biochem/physiol Actions

The mechanism of activity of Soy bean phospholipid is mainly based on their similarity to phospholipids found in biological membranes and blood lipoproteins. This similarity permits the incorporation of plant phospholipids into these structures and promotes the prevention of a number of pathological processes. Soya phospholipids have a wide range of biochemical and physical effects. Lecithin complexes are readily available sources of linoleic acid, choline and inositol. Lecithin also plays a significant role as an antioxidant booster. The health benefits of taking soy lecithin have been demonstrated and include lowering blood lipids, controlling blood cholesterol and triglyceride levels, stabilising membrane function, and supporting liver function.