13. June 2014

This year the International Lecithin & Phospholipids Society (ILPS) organized a short course “Lecithin Functions in Technology and Nutrition” on 12 and 13 of June in Ghent (Belgium). OPW takes part to expand our product group with related products. Besides Almond oil, Apricot kernel oil, Peach kernel oil, Coconut oil, Sesame oil, MCT-oil, Castor oil, Proteins and whey products we try everything to offer also high quality Lecithin-products in the future. Our trader Mr. Adem Bozaci is on site to inform us about the current technology and market trends. The two day program comprised the following topics: • Lecithin characterization • Physiochemical behavior of complex lipids • Emulsion technology • Demonstrations in laboratories • Nutritional properties of phospholipids • Applications Mr. Adem Bozaci set the focus especially on the different quality characteristics. The characteristics decide about the commitment of Lecithin-type. The requirement profile of final product classify what kind of Soybean-, Sunflower-, Rapeseed-, or Olive lecithin will be used for production. Lecithin is a generic term to group chemical compounds and is composed by fatty acids, glycerin, phosphatidylinositol and choline. They are components of cell membrane from animal and vegetable creatures. Lecithin’s is an associated material in oils and fats and gotten out of Soybean and Sunflower kernels. Today 180.000mt per year are produced from Soybeans, the biggest growing areas are located in the USA, Brasilia and Argentina. The biggest quantities of Lecithin are used in the food and feed industry, where it is used as an emulsifier. Emulsifiers are required, to combine ingredients which are normally not miscible, like water and oil. The Team of OPW develops steadily to be your competent partner for raw materials. Please contact us, if you need any additional information about Lecithin. ILPS

Das könnte Sie auch interessieren