The Supercritical CO2 Deoiling Process of Soy Lecithin
Soy lecithin is a commonly used emulsifier in food processing due to its ability to disperse fats and oils in water. However, it contains residual oil that can negatively affect the quality of the end products. The supercritical CO2 deoiling process is an effective method for removing residual oil from soy lecithin. This article will discuss the process and its… Read More »The Supercritical CO2 Deoiling Process of Soy Lecithin