M.N. Ogbuagu  , 
    The Effect of Commercial Soyalecithin on the Physico-Chemical Properties of Some Vegetable Oils,
    Journal of Food Technology,
    Volume 6,Issue 5,
    2008,
    Pages 221-223,
    ISSN 1684-8462,
    jftech.2008.221.223,
    (https://makhillpublications.co/view-article.php?doi=jftech.2008.221.223)
    Abstract: Lecithin determination in crude palm oil, palm kernel oil, soyabean oil and corn oil revealed that the soyabean oil sample has the highest percent lecithin; 2.72% while palm oil sample has the least value; 0.43%. The addition of commercial soyalecithin to the oils resulted to a decrease in the thermal stabilities, cloud points and saponification numbers (S.N) of the crude oil samples. It also resulted to an increase in the iodine values (I.V), the percent free fatty acid (FFA) content as well as a better ability of the oils to withstand cold condition.
    Keywords: Vegetable oil;lecithin;cloud point;saponification number;iodine value