Comparison and Characterization of Soybean and Sunflower Lecithins Used for Chocolate Production by High-Performance Thin-Layer Chromatography with Fluorescence Detection and Electrospray Mass Spectrometry

Volume: 63, Issue: 11, Pages: 2893 - 2901
Published: Mar 11, 2015
Abstract
The scarce availability of nongenetically modified soybeans on the world market represents a growing problem for food manufacturers. Hence, in this study the effects of substituting soybean with sunflower lecithin were investigated with regard to chocolate production. The glycerophospholipid pattern of the different lecithin samples was investigated by high-performance thin-layer chromatography fluorescence detection (HPTLC-FLD) and by...
Paper Details
Title
Comparison and Characterization of Soybean and Sunflower Lecithins Used for Chocolate Production by High-Performance Thin-Layer Chromatography with Fluorescence Detection and Electrospray Mass Spectrometry
Published Date
Mar 11, 2015
Volume
63
Issue
11
Pages
2893 - 2901
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