Liquid Soya Lecithin price competitive price
Liquid Soya Lecithin price competitive price
Liquid Soya Lecithin price competitive price
Liquid Soya Lecithin price competitive price
Liquid Soya Lecithin price competitive price
Liquid Soya Lecithin price competitive price
Price
US $700
Model
HXY-1SP
Min. Order
1 ton

Item specifics

CAS No.
8002-43-5
Other Names
soybean lecithin
MF
C40H82NO9P
EINECS No.
232-307-2
Assay Acetone insoluble:
≥60%
Ether insoluble:
0.5%
Acid value:
≤0.05%
Moisture:
≤1.0
Color,Gardner,5%:
14
Certification
Halal Kosher

Product review

Description

 Enriched/Concentrated Soybean lecithin liquid  ( oil soluble ) 

 

Item No: HXY-1SP

Specification

 

Product name

Soya lecithin

Quantity

100 drums

Batch number

20150928XY-3

Testing date

2015-09-28

Testing result

Checking item

Standard

Testing result

Result

Acetone-insoluble(%)

≥60.0

60.8

Qualified

Ether insoluble matter(%)

≤0.5

0.3

Moisture and volatile matter(%)

≤1.0

0.3

Acid value (mgKOH/ g)

≤30.0

22

Peroxide value (meq/kg)

0

0

Heavy metal (pd)mg/kg

≤20

--

Total arsenic AS(Ag)mg/kg

≤8.0

--

Gardenr 5%

≤12

10

Characters

With Phospholipids inherent odor,liquid

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Description:

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.

 

Application to food additives:

 

 

1)     Ice Cone / Wafer

 

The product is very good improving agents for the quality of Ice-Cones/Wafers. It preveent moisturization, minimize crackness of cones/ Wafers.

 

 

2)     Bakery

 

A. Worked as natural emulsifier

 

B. improve the extensibility and elasticity of doughs, helps improve the volume, crumb structure, and tenderness of bread. benefit yeast-raised baked goods.

 

C. antioxidant and enhances the stability of vitamins in bakery goods. It supports the effects of oter active baking ingredients, can partially compensate for fats and protein.

 

D. can improve shelf life and dispersing agent  in an aqueous system like doughs and batters.

 

E. In cookie manufacturing, addition of lecithin helps to obtain a smooth, easily formed dough

 

F. In flat wafers, twisted ice cream cones, and pressed cones for soft frozen custard, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break.

 

G. helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage.

 

 

 

3)     Confectionery

 

 

“Our lecithin works as excellent viscosity Modifier” typical usage levels are 0.2%-0.6% of total product weight.

 

It initially mix batches of confectionery hard-boiled & chocolates, save from dryness to the batches of confectionery color will we improved. greatly reduces the enabling particles of the chocolate.

 

  

4)     Biscuit

  

A. It reduces the need of fats to about 20% to 25% in Biscuits or any product after reducing the fats.

 

B. Shelf time of Biscuits increases and Flavor, taste of Biscuits improves.

 

C. remove the rough surface of your biscuit and to increase the shining and decency of Biscuits. It increases the softness of the biscuits

 

 

5)Chocolate

 

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.

(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.

 

 

 

Appearance:Tan or brown transparent liquid

 

Storage: 

 

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:12 months

Packaging & Shipping

 

Loading pictures:

Logistics:

 

 

 

Company Information

 

Our factory advantage:

1. Out put 5000mt per year , both in Chinese domestic and abroad market, Shareing 50% domestic share.

And 50% trading company buying from us to resale. Besides, we have very good relationship SOYA LECITHIN POWDER & GRANULE associate factory.

2.We can export from qingdao,tianjin,fangcheng port china. Head factory located in tianjin, another one loated in guangxi china.

3.Our crude raw material from china govement oil plant,the price and quality is very good ,then we put our own tank for deeping processing accroding to different requirement.

4.,Factory approved by SGS.

 

Our Services

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