To put my two cents into the discussion.
Many of you may recall that any plant with relatively high levels of
polyunsaturated oils also tend to have relatively large quantities of
lecithin in order to bridge the cell walls between water and lipid
content. For example, soy beans contain high levels of oil and high
levels of lecithin.
In animals, a great example is the high level of phosphatidylcholine
found in egg yolks which aids in emulsifying egg yolk lipids with the
aqueous part of the egg.
As for adding starch to an oil-based product, there are many modified
starches developed primarily to work with oil-based products. National
Starch markets many modified starches to accomplish this task. Check
with them for specifics.
Regards,
David Espitia
=====================
Posted through Grouply, the better way
to access your Yahoo Groups like this one.
http://www.grouply.com/?code=post
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CosmeticLab/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CosmeticLab/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:CosmeticLab-digest@yahoogroups.com
mailto:CosmeticLab-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
CosmeticLab-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/