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What happens when lecithin is hydrolysed?

Emulsification of lecithin vs emulsification lysolecithins in livestock and aqua

Previously, we’ve seen how lysolecithin is produced – through the process of hydrolysis of lecithin. This is a vital step as lysolecithin becomes a more effective emulsifier compared to lecithin for lipids, oils and fats for better absorption in the animal gut.

Why does lysolecithin emulsify fats better?

Lysolecithin is able to make the fat mix with water in the intestines into smaller globules compared to lecithin. The smaller globules present more surface area for enzymes like lipase to digest the fat.

More articles
Vitalsorb, containing lysolecithin, forms a stable emulsion aiding fat digestion. The liver produces lysolecithin, but insufficiently. Vitalsorb assists fat digestion effectively.
Vitalsorb Pure’s Stability
In digestion of fats, it is important for the emulsifier to form a stable emulsion over 90 minutes. Vitalsorb is an emulsifier made of lysolecithin that is able to achieve this stability.
inflation of fats prices and how lysolecithin can reduce cost
History of Fats and Prices
In the 1990’s, lipids (fats and oils) were cheap; about USD 300/metric ton (1990) therefore adding lipids to feed was a competitive option. However, with the global push towards sustainability, more lipids were used for manufacturing of biodiesels.