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Soy Lecithin Powder (non-GMO)

Product Overview

CAS No:002-43-5

H.S Code:29232000

Type: natural food emulsifier

EC No: E322

Physical Properties

Specification of Soy Lecithin Powder (non-GMO)

Test Items Specification Test Methods
Appearance Light yellow powder or granular /
Composition: mixture of phosphor- and glycol- lipids /
Solubility dispersible in water, soluble in fars/oils /
Acetone insoluble 98% 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 GB/T5009.37-2005
Peroxide Value ( meq/kg) 12 max GB/T 5009.37-2005
Heavy Metal (as Pb) mg/kg 20 max GB/T 5009.74
As (mg/kg) 3 max GB/T 5009.11

Technical Literature

LeciPRO 980 is non-GMO, powder form or granules 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 is from the Non-GMO cartificated origin.it is produced by the methods of "organic solven" acetone extraction, the production flow chart here, the residual of the acetone is strictly controled.

Applications

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).

Packing & Delivery

The packages: Packed in 5KG bags, 5X5 Bags in a carton (25KG net weight), 8750KGS in a full 20 feet container, with pallets