PHOSPHOLIPID FOOD PRODUCT "VITOL" AND METHOD OF ITS PREPARING

FIELD: oil and fat industry. SUBSTANCE: method involves heating crude vegetable phospholipids, their four-fold mixing with an organic solvent, addition of an acid reagent to the solvent before the third mixing, separation of phases for neutral lipids solution in the solvent and phospholipids followed by phospholipids drying. A mixture of citric and succinic acids solution is used as an acid reagent solution in an aqueous acetone at ratio of acids in the mixture = (1:1)-(3:1). Solution is added at amount 5-10% to phospholipids mass and a mixture of acids is taken at amount 1-2.5% to phospholipids mass. Phospho- -lipid product consisting of vegetable phospholipids and neutral lipids has additionally citric and succinic acids. EFFECT: enhanced emulsifying and antioxidant properties and biological activity of the end product. 3 tbl, 3 ex