Hydroxylated lecithin is derived from a complex mixture of acetone-insoluble phosphatides from soybean and other plant lecithins, consisting chiefly of phosphatidyl choline, phosphatidyl
ethanolamine, and phosphatidyl inositol, as well as other minor
phospholidpids and glycolipids mixed with varying amount of
triglycerides, fatty acids, sterols, and carbohydrates. The mixture
is treated with hydrogen peroxide, benzoyl peroxide, lactic acid,
and sodium hydroxide, or with hydrogen peroxide, acetic acid,
and sodium hydroxide, to produce a hydroxylated product having
an iodine value approximately 10% lower than that of the starting
material. Hydroxylated lecithin may vary in consistency from fluid
to plastic, depending upon the content of free fatty acid and oil
and whether it contains diluents. It is light yellow in color and has
a characteristic "bleached" odor. It is partially soluble in water,
but hydrates readily to form emulsions; it is more dispersible and
hydrates more readily than crude lecithin.
Hydroxylated Lecithin is an emulsifier and clouding agent that is a modified crude lecithin of improved water dispersibility. It is manufactured by treating soybean lecithin with peroxide to increase the hydrophilic properties of lecithin. It is partially soluble in water but hydrates readily to form emulsions. It is used in bakery products because it has an apparent synergy with monoand diglycerides. It is also used in dry-mixed beverages and margarine. It is also termed hydroxylated soybean lecithin.
