Author(s)

Bowen Zhao

Corresponding Author

Bowen Zhao

Abstract

Liquid soybean lecithin oil (LSLO) and PLA1 hydrolyzed soybean lysolecithin oil (LPSLO) have been recognized as potential emulsifiers. This study aims to investigate the the variation in addition of soybean lecithin and soybean lysolecithin influences the Emulsification Ability and Stability in emulsions. An experimental setup entailing five concentrations (1%, 1.5%, 2%, 2.5%, and 3% of total mixture mass with LLO and LPSLO with water was studied where the continuous phase and soybean oil as the dispersed phase. These were prepared by homogenizer and studied at various time intervals to 30 mins. LPSLO performed significantly better in EA and ES than the control at lower concentrations, which was attributed to its higher hydrophilicity so it could integrate more efficiently with water without being differentiated. However, the difference was less pronounced at higher concentrations, with LSLO being equivalent to or better than LPSLO in some cases. Despite being limited due to experimental setup drawbacks, the method is reproducible increasing its credibility.

Keywords

Soybean Lecithin, Phospholipase A-1 Hydrolyzed Lecithin, Emulsification Ability (EA), Emulsion Stability (ES)