Soya Lecithin Food Grade
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- In detail
We manufacture a wide range of Soya Lecithin Food Grade by mixing various phospholipids. Our range is commonly used as a release agent, separation agent, emulsifier, fat replaced, mixing/blending aid, wetting agent and viscosity modifier. The Lecithin and various other phospholipids comprise both hydrophilic and hydrophobic portions which have similar uses and functions and properties in food processing. Our purified Leccithin has a nuetral specific type of smell with a minimum flavor. The de oiled Lecithin is powdery and is used to amdein granules. These are insoluble in water, acetone, and cold vegetable oil and are highly soluble in ether, petroleum ether, vegetable oil and fatty acids.
Specifications:
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The crude lecithin is a liquid to plastic consistency and is available in brown to pale-yellow fatty substance
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These contain 60-70 of polar lipids (insoluble in acetone), 30-40% neutral oil, and approximately 0.5-2% moisture
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Its color widely depends on the origin and process conditions
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Chemically the lecithin is phosphatidyicholine (PC) available with the chorine component having13.5% of the molecule
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These are granulated "commercial" lecithin containing 23% of PC