Phospholipids of liquid vegetable lecithins and methods of their modification

A review of data published by domestic and foreign scientists in the field of research on the physiological role and technological properties of phospholipids contained in liquid vegetable lecithins, as well as data characterizing known methods for modifying liquid lecithins, is presented. An analysis of the literature data convincingly showed the need for phospholipids to enter the human body, which are physiologically valuable substances that ensure the normal functioning of all human organs. An effective way of the recommended intake of phospholipids (5-7 g per day) into the human body is the use of food enriched with food additives of a phospholipid nature. Such food additives of phospholipid nature undoubtedly include modified lecithins, while the raw materials for their production are liquid lecithins produced from unrefined vegetable oils by hydration of the phospholipids contained in the oils. To obtain modified lecithins, physical and enzymatic methods of modifying liquid lecithins are used, which make it possible to obtain the target product with a given composition of phospholipids, and, consequently, with given technological properties and bioactive potential. Known methods for modifying liquid lecithins are characterized by the following disadvantages, firstly, high energy and resource consumption, secondly, the complexity of the technological process, and, thirdly, high losses of the target component - phospholipids (up to 3.0-3.5 %). Given the high demand for modified lecithins in food technologies, which are currently represented on the Russian market only by imported manufacturers (Germany, China, Argentina), the production of domestic modified lecithins is relevant. In this regard, the development of innovative technologies for the production of modified lecithins is a strategically important task for ensuring the food independence of the country.