TY  - JOUR
T1  - The Effect of Commercial Soyalecithin on the Physico-Chemical Properties of Some Vegetable Oils
AU - , M.N. Ogbuagu 
JO  - Journal of Food Technology
VL  - 6
IS  - 5
SP  - 221
EP  - 223
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.221.223
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.221.223
KW  - Vegetable oil
KW  -lecithin
KW  -cloud point
KW  -saponification number
KW  -iodine value
AB  - Lecithin determination in crude palm oil, palm kernel oil, soyabean oil and corn oil revealed that the soyabean oil sample has the highest percent lecithin; 2.72% while palm oil sample has the least value; 0.43%. The addition of commercial soyalecithin to the oils resulted to a decrease in the thermal stabilities, cloud points and saponification numbers (S.N) of the crude oil samples. It also resulted to an increase in the iodine values (I.V), the percent free fatty acid (FFA) content as well as a better ability of the oils to withstand cold condition.
ER  -