IMPROVEMENT OF LECITHIN AS AN EMULSIFIER FOR WATER-IN-OIL EMULSIONS BY THERMALIZATION

The various forms (granular, liquid, gum) of lecithin can be heated un der certain conditions of time and temperature to greatly improve thei r properties as emulsifiers for water-in-oil emulsions. Viscosity, dis continuous phase-holding capacity, stability and water retention were greatly enhanced in emulsions containing thermalized lecithins as the emulsifier compared to those prepared with corresponding amounts of no nthermalized lecithins. The improved emulsification properties of the thermalized lecithins appeared to be due, at least in part, to an incr ease in diglycerides and free fatty acids resulting from the thermal d egradation of phosphatides.