| abstract |
Lipid recovery from potatoes takes place by: (i) sepg. cell fluid from potatoes and (ii) recovering the lipids enriched in cell fluid, opt. after further enrichment. Recovered lipids are pref. used as emulsifiers for foods, e.g. in pastry, confectionery, chocolate and margarine. Other uses include prodn. of colours for leathers and textiles, cosmetics and pharmaceuticals. Pure, light-coloured potato lipids are obtd. in high yields from potato cell fluid, previously considered a waste prod. in potato starch prepn. They have a high galactosyl glyceride content, and are rich in linoleic- and linolenic acids. Lipid sepn. increases storage stability of potato proteins. In an example, cell fluid, obtd. in 52% yield, was passed into isopropanol. Extracts were evaporated to dryness. Lipids were extd. with CHCl3. |