Complaint
Soya lecithin
Soybean Lecithin is a natural emulsifier obtained from the crushing of soybeans composed of a complex mixture of different continents. It can be used in the bio-chemical studies, also to make emulsifying agent, lubricant and as the source for phosphate and essential fatty Acids etc. Such as Bakery foods, biscuits, ice-cone, cheese, dairy products, confectionary, instant foods, beverage, margarine; Animal feed, Aqua feed: Leather fat liquor, paint & coating, explosive, ink, fertilizer, cosmetic and so on.
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 medicine/pharmaceutical, food, animal feed and industrial 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.
| Items | Standard |
| Appearance | Yellow to brown translucent,viscous liquid |
| Odor | little bean flavor |
| Taste | little bean flavor |
| Specific Gravity, @ 25 °C | 1.035-1.045 |
| Insoluble in Acetone | ≥60% |
| Peroxide value, mmol/KG | ≤5 |
| Moisture | ≤1.0% |
| Acid value, mg KOH /g | ≤28 |
| Color, Gardner 5% | 5-8 |
| Viscosity 25ºC | 8000- 15000 cps |
| Ether insoluble | ≤0.3% |
| Toluene/Hexane Insoluble | ≤0.3% |
| Heavy metal as Fe | Not detected |
| Heavy metal as Pb | Not detected |
| Total Plate Count | 100 cfu/g max |
| Coliform Count | 10 MPN/g max |
| E coli (CFU/g) | Not detected |
| Salmonlia | Not detected |
| Staphylococcus Aureus | Not detected |
Application mode
In the food industry, soybean phospholipid can be used as a good emulsifier, humidifier, softener, antioxidant widely used in flour products, sugar products, baked products, beverages, dairy products, convenience food and other foods. It not only improves the quality of food, prolonging the shelf shelf freshness, but also increases the nutritional content of food, and provides high-quality resources for the development of new nutrition and health products.
Bread, buns and pastries
The addition of lecithin to bread has become common in Europe, Australia and other regions. Initially only added to bread cream, cake cream. The addition of lecithin makes the cream run much more smoothly, which brings great convenience to the processing of bread cream. Due to its hygroscopicity and antioxidant properties, the color and luster of the bread cream remain unchanged, and can maintain the softness of the bread, not dry and hard. Bread with lecithin increases the porosity, and the volume also increases accordingly.
Domestic manufacturers have proved that adding 0.6-1% lecithin bread can make the water in the dough evenly dispersed, and form protein complex with wheat protein. Increase the bread's extensibility, elasticity and distensibility, water is not easy to loose, keep the soft performance of bread, bread center pores even small and fluffy, make bread more soft, play the role of delaying bread hardening.
Application scenario
Shelf Life: 2 years under well storage situation.
