| ≥1 piece |
Soy Lecithin
Chinese name: soy lecithin
English name: Lecithins (Phosphatides)
Traits: yellow to brown, transparent or translucent sticky liquid, odorless or slightly nuts smell and taste. Refinement is not stable, in air or light color is darker, become opaque.
USES: emulsifier; Antioxidant; Stabilizing agent; The surfactant; Chocolate viscosity reducing agent; Form release agent; Fat thickener.
Quality standard: the product conforms to the standard of food grade
Project measured data
Properties conform to the standard
Taste is accord with a standard
49.80% fat
Humidity of 2.20%
Total number of microbes 200/1 g
Function: reduce cholesterol and fat in the body; Improve memory function; Focus on effectively; Prevent fatty liver; Provide more poly unsaturated fatty acids.
Recommended usage: 1. The GB2760-86: margarine, biscuits, bread, pastry, pasta, chocolate, candy, meat products, are within the limit of the GMP.
2. The FAO/WHO (1984) : margarine, broth soup (according to the GMP); Cottage cheese of 5 g/kg (by emulsion mixture, alone or with other stabilizers, carrier dosage); Instant milk powder, instant cream powder, compound canned baby food, baby food, 5 g/kg; Chocolate and chocolate covered 5-10 g/kg; COCOA POWDER and sugared cocoa powder, cocoa mass, cocoa cake 10 g/kg, fresh cream 5 g/kg, grain for the children's food processing 15 g/kg (dry basis)
Storage conditions: usually under 25 ℃ for 18 months. Because it is a photosensitive material, sealed tightly after use.
Packing: 25 kg/carton