Studies on stability of rapeseed wet gum as a source of pharmaceutical lecithin

Abstract

Lecithin wet gum with high water content is less stable during storage than dry lecithin. Deoiling and dehydrating the fresh gum can result in a purified lecithin of high quality. The stability of rapeseed wet gum obtained from doublezero rapeseed varieties was determined at various temperatures. The effect of storage time on volatile substances, acetone insolubles, neutral lipids and acid, iodine, and peroxide values were investigated. The rapeseed wet gum stored a little above 20~ is stable for up to ten days, although in the frozen state (-20~ no changes in general composition, acid, iodine, and peroxide values were observed during 24 mon of storage. JAOCS 73, 367-370 (1996). KEY WORDS:Lecithin wet gum, rapeseed lecithin, rapeseed wet gum storage, stability of rapeseed wet gum.