Preparation and Utilization of Hydroxy
Fatty Acid Rich Soyphospholipid
for Emulsifier Application in Food
Products
Gargi Saha, D. K. Bhattacharyya, and Minakshi Ghosh
Abstract Phospholipids have been used as an emulsifier in the food product industry
for years because of its distinct surface-active properties. Modification of phospholipid can improve the surface-active property for better food applications. The study
focuses on the modification of phospholipid in terms of their fatty acid composition
introducing hydroxy fatty acid. The incorporation of hydroxy fatty acid in phospholipid was carried out by enzymatic interesterification reaction at 60 °C temperature
for 6–24 h. The incorporation of hydroxy fatty acid in phospholipid was 29.99 ±
0.11%. The antioxidant property and surface-active property were determined and
significant changes were measured. Antioxidant activity was improved and surface
tension was reduced. The modified phospholipid shows the better surface-active
property. As hydroxy fatty acids are unabsorbed in the human body, it may show
some reduction of cholesterol level in blood as in terms of composition similar to
sucrose polyester. The use of such emulsified products offers a new kind of usage
for healthcare.
Keywords Soyphospholipid · Hydroxy fatty acid · Emulsifier · Margarine
1 Introduction
Soyphospholipid modification comprising fatty acyl groups interchange and incorporation of individual fatty acid has been studied generously. These modified products
are already stated as nutritionally beneficial and virtuous emulsifier.
G. Saha (B) · D. K. Bhattacharyya · M. Ghosh
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: gargish6@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
M. Ghosh
e-mail: g_minakshi2000@yahoo.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_18
177
Fatty Acid Rich Soyphospholipid
for Emulsifier Application in Food
Products
Gargi Saha, D. K. Bhattacharyya, and Minakshi Ghosh
Abstract Phospholipids have been used as an emulsifier in the food product industry
for years because of its distinct surface-active properties. Modification of phospholipid can improve the surface-active property for better food applications. The study
focuses on the modification of phospholipid in terms of their fatty acid composition
introducing hydroxy fatty acid. The incorporation of hydroxy fatty acid in phospholipid was carried out by enzymatic interesterification reaction at 60 °C temperature
for 6–24 h. The incorporation of hydroxy fatty acid in phospholipid was 29.99 ±
0.11%. The antioxidant property and surface-active property were determined and
significant changes were measured. Antioxidant activity was improved and surface
tension was reduced. The modified phospholipid shows the better surface-active
property. As hydroxy fatty acids are unabsorbed in the human body, it may show
some reduction of cholesterol level in blood as in terms of composition similar to
sucrose polyester. The use of such emulsified products offers a new kind of usage
for healthcare.
Keywords Soyphospholipid · Hydroxy fatty acid · Emulsifier · Margarine
1 Introduction
Soyphospholipid modification comprising fatty acyl groups interchange and incorporation of individual fatty acid has been studied generously. These modified products
are already stated as nutritionally beneficial and virtuous emulsifier.
G. Saha (B) · D. K. Bhattacharyya · M. Ghosh
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: gargish6@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
M. Ghosh
e-mail: g_minakshi2000@yahoo.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_18
177