| ≥1 piece |
CAS No: 8002-43-5
H.S Code: 29232000
EINECS No.:232-307-2
MF:C40H82NO9P
EC No: E322
Type:food emulsifier
Packing in 25KG cartons
http://www.orisonchem.com/soy-lecithin-powder-lecipro980.html
LeciPRO 980 is non-GMO, powder form or granular form de-oil soy lecithin, mainly used as the non-GMO food manufacture (powder beverages,baked foods,biscuit production). the raw materials of LeciPRO 980 is from Non-GMO soy lecithin liquid. The soy beans are from North China locally.
| Items | Standards (GB 28401—2012) | Test Methods |
| Composition: | mixture of phosphor- and glycol- lipids | |
| Solubility | dispersible in water, soluble in fars/oils | |
| Appearance | Light yellow powder (or granular) | the color and size here |
| Acetone insoluble | 99% min (by weight) | SN/T 0802.2 a |
| Moisture& volatile materials | 1.5% max (by weight) | GB 5009.3 |
| Acid Value (as KOH) mg/g | 36 max | |
| Peroxide Value ( meq/kg) | 12 max | |
| Heavy Metal (as Pb) mg/kg | 20 max | GB/T 5009.74 |
| As (mg/kg) | 3 max | GB/T 5009.11 |
Packed in 5KG bags, 5X5 Bags in a carton (25KG net weight), 8750KGS in a full 20 feet container, with pallets
Used in baked foods:
Soya Lecithin can increase the toughness of the dough, its hydrophilic properties make the dough in the flour to increase viscosity;It can also improve the chemical fermentation processing products texture, and ultimately improve the product symmetry, size, particle, surface appearance and texture;it can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged processability period.Soy lecithin dosage: 0.25% to 1% powder base.Soy lecithin can also prevent evaporation of moisture from baked food,during storage.Increase shelf life and softness.it can increase food lubricity during the processing baked foods,significantly reduce the times to clean the processing machines cutters.In fried foods,to prevent oxidation of Vitamin A and Vitamin E.Increase lubrication in low-fat foods. Dosage: 2% to 3% oil base
used in powder beverages:
The beverage powder rapidly dissolves in cold water, milk or other aqueous solution is very important. Typically, the protein powder, cocoa, fiber, vitamins, minerals and other substances made difficult to disperse in an aqueous solution, also the higher fat content powder is hard to dispersed in the water too, using the soy lecithin can increse the disperse ability: usually in an amount of 1.0 to 5.0% (by weight).
Soy Lecithin powder(de-oil soy lecithin) usage in the biscuit production:
De-oil soy lecithin is from the soy lechtin oil, remove of the "triglyceride (TG)",it is more pure and has the good tast flavor.Soy Lecithin powder or granular also have a good performance of mixing with the raw materials with its emulsification. Using soy lecithin powder to produce biscuit can reduce 1/2 of the quantity of soy lecithin oil,(the add amount is 0.2% by weight).
More soy lecithin products you can check: soy lecithin liquid (LeciPRO600), soy lecithin liquid (non-GMO), soy lecithin powder (leciPRO950), Egg Yolk Lecithin, Phosphatidylcholines (PC)