Soya Lecithin Hydrolyzed Water Soluble Emulsifier
Antioxidants,Emulsifiers,Nutrition Enhancers,Stabilizers Type organic lecithin
Character:This product is a new substitute of soya lecithin with rich lecithin (PC) cephalin (PE) inositol phospholipids (PI).Modified or Improved Soya lecithin has a good properties based on a chemical reaction that it can change its molecular structure.
As its strong water- soluble property, light color appearance and good liquidity, it is easy to be added particularly in the liquid ingredients. It will form a milky liquid after being mixed with water.
From below picture,you will see it's good hydrophilic,it can be dissolved in the water fully, then form a milky liquid, besides it is easy to be added and compounded.
1.modified soya lecithin 2.mixed with water 3.form milk liquid
Acetone insoluble, %
Acid value, mg KOH /g
Moisture and volatile, %
Color, Gardner 5%
Peroxide value, mmol/KG
1.For food:Being its good hydrophilic ,the soya lecithin is widely used in the field of beverage ,baking, puffed food as well as quik-frozen food served as emulsifier, remover/ Lecithin Mold Release, reducing viscosity agent, setting agent application.
2.For feed:According to the product emulsification features, it can promote the animal enteric emulsion after using this soya lecithin, so as to have the high absorption.
20 kgs/plastic drum,200 kgs/iron drums 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 transported and protected from package damage.
Storage life/Shelflife:12 months
Carried Standard: the international standards, such as BP, USP, FCC, etc. and China National Standard
TIANJIN HEXIYUAN LECITHIN TECHNOLOGY CO., LTD
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