| ≥1 piece |
Product name: soybean lecithin
English name: Lecithins (Phosphatides)
Properties: pale yellow to brown transparent or translucent viscous liquid substance, odorless or slightly nutty smell and taste.Pure product is unstable, when air or light is darker, become opaque.
USES: emulsifier;Antioxidants;Stabilizing agent;Surfactant;Chocolate viscosity reducing agent;Remover.Fat thickener.
Quality standard: this product meets the food grade standard
project
The measured data
character
Conform to the standard
The sense of taste
Conform to the standard
fat
49.80%
moisture
2.20%
Total microbial population
200/1 g
Function: reduce the amount of cholesterol and fat in the body;Improved memory function;Effective concentration of energy;Prevent fatty liver formation;Provide polyunsaturated fatty acids.
Recommended usage: 1. Gb2760-86: margarine, biscuits, bread, instant noodles, pastries, macaroni, chocolate, confectionery and meat products are all limited to GMP.
2. FAO/WHO (1984) : margarine and meat soup (in GMP);Casano-cheese 5g/kg (by emulsion mixture meter, single or with other stabilizer, carrier combined dosage);Instant milk powder, instant cream powder, prepared baby food, baby food cans 5g/kg;Chocolate and sandwich chocolate 5-10 g/kg;Cocoa powder, cocoa powder, cocoa mass, 10 g/kg of cocoa butter, 5 g/kg of diluted cream, 15 g/kg (dry basis) of processed children's food for base material
Storage conditions: usually under 25 ℃ for 18 months.Because it's photosensitive material, it's closed after taking.
Packing: 25kg/box