The lipid and fatty acid compositions of commercial corn and soybean lecithins were compared. The types of lipids were similar, but the proportions varied. The ratio of glycolipids to phospholipids was 0.36 for corn lecithin and 0.14 for soybean. Phosphatidylcholine and phosphatidylinositol were major phospholipids in both lecithins. In soybean lecithin, the percentage of phosphatidyleth‐anolamine equaled that of phosphatidylinositol, but in corn, the percentage of phosphatidylethanolamine was only about one‐fourth the percentage of phosphatidylinositol. High levels of phosphatidic acid in both the corn and soybean preparations indicated some degradation of the phospholipids during processing. The major differences in fatty acid compositions were a higher percentage of oleic acid and lower percentages of stearic and linolenic acids in corn compared to soybean. The lower level of linolenic acid should give corn lecithin greater resistance toward autoxidation and the development of off‐flavors.
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Evelyn J. Weber (1981) studied this question.
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