| Chemical Properties | Back Directory | [Definition]
Modified lecithin by treating it with hydrogen peroxide and an organic acid. | [Appearance]
Light yellow liquid to paste; characteristic odor. Moderately sol in water. | [Uses]
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. | [CAS DataBase Reference]
8029-76-3 |
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