Abstract

The crude soy and rice lecithin are used in studies of liposome formulation. They have been used as flavor encapsulators, flavor masking, antioxidants, and nutrient protective against degradations in the gastro intestinal tract. This study aimed to show the importance of rice and soy lecithin in its varied uses as liposomes in different areas. The paper indicates the importance of soy and rice lecithin, both crude and purified (phosphatidylcholine) ones, as feasible for the encapsulation of various materials, from medical and pharmaceutical to food ones.

Key words: Lecithin, phospholipids, vesicles.