**4. Conclusions**

The best emulsifying properties exhibited by hydrolyzed sunflower lecithins (LHM7, LHP7, LHM9, LHP9) in comparison with the native lecithin could indicate that their application by the local oil industry could revalue this by-product of the refining process of crude sunflower oil.

The use of a microbial phospholipase A2 gives the possibility to obtain diverse sunflower lysolecithins, which functionality could be applied to the development of foods with *kosher* and *halal* certification.
