STUDY OF FOOD ADDITIVES PROPERTIES – DEOILED AND HYDROLYZED DEOILED LECITHINS

The aim of the study is to investigate the properties of defatted and hydrolyzed deoiled lecithins. The objects of the study were samples of deoiled and hydrolyzed deoiled lecithins obtained in laboratory conditions. In deoiled lecithin, the mass fraction of phospholipids is 76.4 %, while in hydrolyzed deoiled lecithin, the mass fraction of phospholipids is 43.1 % and lysophospholipids is 32.1 %. The sedimentation stability of model direct emulsion systems stabilized by the studied lecithins was assessed by the value of their layering index, and aggregation stability was assessed by the particle size of the dispersed phase in freshly prepared emulsion systems stored for 24 hours at a temperature of 23 °C. The biologically active properties of lecithins were determined in experiments on laboratory rats over a period of 30 days. Three groups of rats, 10 heads each, were formed: two experimental and one control. Rats in the first experimental group received boluses containing 50 mg of deoiled lecithin in addition to their basal diet, while rats in the second group received boluses containing 50 mg of hydrolyzed deoiled lecithin. In freshly prepared emulsion systems stabilized with hydrolyzed deoiled lecithin and stored for 24 hours, the content of dispersed phase particles 1 μm or smaller in size was 21.1 and 27.2 % higher, respectively, compared to emulsion systems stabilized with defatted lecithin, ensuring their higher sedimentation and aggregation stability. The effectiveness of hypolipidemic, hypocholesterolemic, hypoglycemic and hepatoprotective properties of deoiled and hydrolyzed deoiled lecithins has been demonstrated, while the effectiveness of the manifestation of these properties (reduction in the content of total cholesterol, triglycerides, glucose in the blood serum and a decrease in the activity of hepatic indicator enzymes) by hydrolyzed deoiled lecithin is higher than by deoiled lecithin. The obtained results will allow us to substantiate the choice of effective applications for food additives – deoiled and hydrolyzed deoiled lecithin – in food technology, including those with functional purposes.