- CAS No.
- Other Names
- Soya lecithin
- Antioxidants, Emulsifiers, Nutrition Enhancers, St
- Assay Acetone insoluble:
- Ether insoluble:
- Acid value:
- Peroxide Value (mmol/kg): ≤5.0(mmol/kg)
Assay Acetone insoluble
Non-gmo use non gmo raw materia ,Concentrate soya lecithin can thoroughly solve series of phospholipids problems such as the uneven texture, the poor liquidity and the unstable quality, etc. By using such lecithin, the product quality is more stable as well as physical & chemical index.
Surely the emulsification will be also better. Products are packed by filling sealing to avoid air ,so that makes products acid value more stable. Our factory can achieve mass production, one of the production line can produce 100 tons lecithin by one time. Every production line is enough stable for exporting.
This product is a natural product extract from the raw soy. It is rich in lecithin (PC) cephalin (PE) inositol phospholipids (PI), which widely used in the food emulsifying dispersant, mold release agent. And this product has the good emulsifying property, the shallow color and luster, the high activity and the good liquidity
Soy lecithin application in the food
1. As emulsifier: Accelerate the dissolution rate of cocoa butter in sugar, make it completely dissolved and dispersed homogeneously in the chocolate syrup, prevent fat cream phenomenon.
Reduces the surface tension of chocolate, chocolate improve surface structure, non-stick teeth when eating, and refreshing, and smooth surface of the chocolate and maintain luster, improve the quality of food.
2. As release agent : Can improve the chocolate syrup filling mold filling and solid degrees, make the filling mode of chocolate plate convex concave, edges and corners, and can improve the demoulding integrity of chocolate plate, improves the chewing taste of chocolate.
3. As wetting agent : Can improve the water resistance of chocolate, enlarge the humidity range of chocolate processing.
(1) Add 2-5%.
(2) In the milk chocolate, white chocolate, in order not to affect the colour and
iustre, appropriate chooses decolorizing soya lecithin.
1.As moisturizing and wetting agent :can improve the properties of candy and prevent the sugar recrystallization, can improve the wetting properties of food, also have a good dispersion.
2. Can make the products taste good, no oil leakage, not stick in the process of machining cutting knife, improve processing conditions.
Tan or brown transparent liquid
1) Be set to cool.dry and ventilated place .away from Fire source.
2) Sealed, avoid light, Prevent from rain and strong acis or alkali.
3) Lightly transport and protect from package damage.