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当今风靡世界的卵磷脂被列为与蛋白质、维生素并列的“第三营养素”,对人体极有益处。随着我国人民生活水平、生活质量、平均寿命的提高,卵磷脂应早日走进千家万户。可是,如今百姓中真正了解卵磷脂的人却很少,卵磷脂在我国成了少数人享用的“贵族食品”。卵磷脂来自哪里? “卵磷脂”这个词本身由希腊文“kekiths”派生出来,意指“蛋黄”,卵磷脂最初在蛋黄中发现,一只鲜蛋黄中约含10％卵磷脂。蛋黄曾作为提取卵磷脂的原材料,而目前大多数食用、药用卵磷脂的生产原料均为大豆。在精炼过的大豆油中加水,分离水合物再蒸干即
Today’s world-wide lecithin is listed as a “third nutrient” along with protein and vitamins, which is extremely beneficial to the human body. With the improvement of the living standards, quality of life, and average life expectancy of our people, lecithin should enter into millions of households as soon as possible. However, few people actually understand lecithin in the people today. Lecithin has become a “noble food” enjoyed by a few people in China. Where does lecithin come from? The word “lecithin” itself is derived from the Greek “kekiths”, meaning “yolks”. Lecithin was originally found in egg yolks. A fresh egg yolk contains about 10% lecithin. Egg yolk has been used as a raw material for lecithin, and most of the raw materials for the consumption and medicinal lecithin production are soybeans. Water is added to the refined soybean oil, and the hydrate is separated and evaporated.