Improving the O/W emusifying properties of rapeseed lecithin ethanol insoluble fraction by acetylation.

The effect of acetylation of rapeseed lecithin ethanol insoluble fraction (LEIF) containing 25% phosphatidylethanolamine (PE) on the O/W emulsifying properties was reported. In the study, acetic anhydride (50-150 mmol/100 g) and pyridine (0-30 mmole/100 g) were used. The PE conversion to N-acetyl-PE in LEIF determined by the HPLC method was varied from 18.2 to 84.7% and depended essentially on the acetylating agent amount and pyridine quantity used in acetylation. Emulsions of the O/W systems containing lecithin emulsifiers with different PE conversion degree were prepared and evaluated for its stability. It was found that the acetylation of LEIF improves its emulsifying properties and in the formation of emulsions containing soya oil, provided a decrease in oil droplet size and polydispersity index.