Vegetable lecithins play an important role in the microstructural and macroscopic properties of food and cosmetic products. They
are widely used as a natural emulsifier. As lecithin is a by-product of the vegetable oil refining industry, its composition is quite
variable and rather complex. Therefore, a more complete view on the chemical composition of lecithin would assist in elucidating
its functionality. This study focused on the separation and quantification of several glycolipid classes in lecithin, namely (1)
digalactosyldiacylglycerol (DGDG) and monogalactosyldiacylglycerol (MGDG), (2) steryl glucosides, (3) esterified steryl
glucosides and (4) cerebrosides, using HPLC-ELSD. MGDG was not detected in soy lecithin
