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The oil of soybean phospholipid oil is a kind of life body, its composition changes with storage time and storage conditions. Only by mastering the storage conditions of oil can we make a good soybean phospholipid oil. Here's how:
Soybean can be preserved for 1-2 years. Prolonging the storage period can change the content of acetone insoluble in soybean oil. The content of phospholipid acid and free fatty acid in soybean increased with long storage time, and the viscosity of phospholipid and acetone insoluble decreased. The content of chlorophyll and phospholipid in frozen soybean is higher, and the longer the storage time, the lower the phospholipid content, and the higher the content of free fatty acid and phospholipid acid. The soybean is well preserved under the condition of low humidity and timely turning, which can keep the soybean from local overheating during storage. The local overheating causes the soybean to deteriorate, producing a burnt and sour taste. This situation has little effect on the content of oil, but it has an effect on the content of phospholipid.
Damaged soybean has a negative effect on soybean phospholipid oil. Once the seed coat breaks, the soybean is exposed to air and light, which leads to the oxidative decomposition of phospholipids.