cake emulsifier supplement Soya lecithin liquid
cake emulsifier supplement Soya lecithin liquid
cake emulsifier supplement Soya lecithin liquid
cake emulsifier supplement Soya lecithin liquid
cake emulsifier supplement Soya lecithin liquid
cake emulsifier supplement Soya lecithin liquid
Price
US $700
Model
HXY-1SP
Min. Order
1 ton

Item specifics

CAS No.
8002-43-5
Other Names
Soybean lecithin
MF
C12H24NO7P
EINECS No.
232-307-2
Assay Acetone insoluble:
≥60%
Ether insoluble:
0.5%
Acid value:
≤30mgKOH/g
Moisture:
≤1.0
Color,Gardner,5%:
14
Certification
Halal Kosher

Product review

Description

Item No: HXY-1SP

Specification: 

Item

 

HXY-1SP

Appearance

 

Translucent liquid

Assay Acetone insoluble

 

 ≥60%

Ether insoluble

 

≤0.5%

Acid value

 

≤30mgKOH/g

Moisture

 

≤1.0%

Color,Gardner,5%

 

≤12

Peroxide Value

 

0

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:

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

 

 

 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.

 

 

Status: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.

 

Shelflife:18 months

 

Packaging & Shipping
 

Liquid ( without pallet )

 

1. 200kgs net weight steel drums(small mouth & top open)

small mouth :1x20 fcl can load 98 drums( two layer standing and one layer sleep), with 19.6tons total.

top open: 1x20 fcl can load 80 drums  ( two layer standing ), with 16 tons total

2. 20 liters Portable plastic drums, with 12 tons total

3.200kgs HDPE drums:1x20 fcl can load 80 drums ( two layer standing ), with 16 tons total

4.1MT IBC drums:1X20fcl can load 20 IBC drums, with 20tons total

5.Flexi bag packing with 22 tons total

 

Pallet:Wooden fumigation pallets can be added as per request.

Adding pallet: all 200kgs drum,4 drums on one pallet,20 pallets, 80 drums/16mt for 20'fcl max.

 

 

 


Company Information

  TIANJIN HEXIYUAN LECITHIN TECHNOLOGY CO., LTD

Our workshop                                                       laboratory           

 

 

 

Our Services

 

Free samples can be sent on request:

 

 

Standard:

 

Contact:

 

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