- CAS No.
- Other Names
- soybean lecithin
- EINECS No.
- FEMA No.
- Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners
- Acetone insoluble %
- Ether insoluble %
- Acid value mgKOH/g
- Moisture, %
High efficient cake emulsifier and stabilizer
Acetone Insoluble (%)
Aether - Insoluble Matter
Moisture and volatile /Water /(%)
Acid Value (mgKOH/g)
Peroxide value (mmol/Kg)
Edible Modified or Improved Soya lecithin has a good properties based on a chemical reaction that it can change its molecular structure. Being its good hydrophilic ,the soya lecithin is widely used in the field of beverage ,baking, puffed food as well as quick frozen food served as emulsifier, remover/ Lecithin Mold Release, reducing viscosity agent, setting agent application.
Food additive, food ingredient, bakery foods, biscuits, ice-cone, cheese, dairy products, confectionary, instant foods, beverage, margarine; animal feed, Aqua feed: leather fatliquor, paint & coating, explosie, ink, fertilizer, cosmetic and so on.
Emulsifier, Nutrition, Lubricant, Thickener.
Transparent tawny viscous liquid, Brown fluid soy lecithin. It has good solubility, soluble in water and oil .
20 kgs/plastic drum,200 kgs/iron drum or according to customer special need.
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.
Storage life/Shelflife: 12 months
The international standards, such as BP, USP, FCC, etc. and China National Standard