Title:
METHOD OF IMPROVING FLAVOR OF POWDER LECITHIN
Document Type and Number:
Japanese Patent JPS61257142
Kind Code:
A
Abstract:
PURPOSE: To inexpensively and safely improve the flavor of lecithin useful as an additive for various foods or an nutrition adjunct, by adding hexane to powder lecithin and drying the lecithin.
CONSTITUTION: Preferably ≥100ppm hexane is added to an aqueous solution of powder lecithin obtained preferably by acetone fractionation, and the solution is blended well. The solution is dried preferably by spray drying method to improve the flavor of the powder lecithin.
Inventors:
NAKAZATO MASATO
YAMADA YUTAKA
HIGAKI YUZO
YAMADA YUTAKA
HIGAKI YUZO
Application Number:
JP10029385A
Publication Date:
November 14, 1986
Filing Date:
May 10, 1985
Export Citation:
Assignee:
NISSHIN OIL MILLS LTD
International Classes:
A23J7/00; (IPC1-7): A23J7/00
Previous Patent: PRODUCTION OF GRANULE-CONTAINING HOLLOW BAKED CAKE AND DEVICE THEREFOR
Next Patent: KEEPABLE FOOD
Next Patent: KEEPABLE FOOD