Advances in Production, Processing and Application of Lecithin
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Course Description
COURSE CONTENT
- Technical (commercial) lecithin production processes
- Quality of commercial soybean lecithin.
- Other lecithins.
- Production of fluid and deoiled lecithin.
- Modified lecithins
- Lecithin in food, pharmaceutical and other industries.
- Health aspects of lecithin.
- Analysis of phospholipids.
LEARNING OUTCOMES
- distinguish the chemical properties of lecithin from different sources and the possibility of its’ application
- choose and control the appropriate lecithin production process
- select the type of lecithin or its modification and optimal fraction for particular applications in the food industry
- monitor the lecithin quality and its modification and fractionation
- understand the nutritional value of lecithin and its impact on health