Lecithin-derived phospholipids are widely utilized as natural emulsifiers in food and beverages because of their tendency to form structures such as bilayers, micelles, and liposomes. Applications of lecithin and some modified phospholipids have extended into more specialized areas such as efficient delivery of nutrients and also for stabilization of beverages themselves to prevent instability effects of creaming, coalescing and phase separation. This presentation will include the use of modified blends of soybean, canola sand sunflower phospholipids in the preparation and stabilization of emulsions for beverages. These oil-in-water emulsions were manufactured using modified lecithin blends, hydrocolloids, natural weighting agents, and modified sugars. The main objectives of these new emulsions was to stabilize the suspended emulsion particles by preventing creaming, coalescing and precipitation of suspended lipid globules. The methods of emulsion preparation included high shear mixing and high pressure homogenization. The resulting emulsions were analyzed for emulsion stability, suspended particles size distribution, organoleptic quality and shelf life. Results showed that these new lecithin blends are able to prevent creaming, coalescing and oil phase precipitation in the emulsion by facilitating micelle formation and balancing the specific gravity of the oil phase versus the water phase. It was demonstrated that the modified lecithins are able to replace other emulsion weighting used in beverages such as Ester gum and Sucrose ester isobutyrate. The particle size distribution of the suspended lipid globules ranged 1-5 micros and the shelf life of model beverages prepared with emulsions was comparable to commercial products
