Our factory is currently producing Soy Phosphatidylcholine (PC80) in large quantities. We have started to supply PC50 and PC80 as raw mateials for cosmetics manufacturers, health products manufacturers and food industry enterprises in mass quality. The price is competitive. The quality management of the factory is under the supervision of HACCP food safety certification system.
Lecithin, also called Phosphatidylcholine (PC), is a lipid formed by the dehydration and condensation of glycerol, fatty acids (two molecules), phosphoric acid and choline. The fatty acid chains of the molecule are saturated and unsaturated and non-polar. The hydrophobic tail of phosphate, the phosphocholine part, is a dipolar ion, a polar hydrophilic head known as the "third nutrient" after proteins and vitamins. It is the material basis of life and the basic raw material for various cell membrane structures. It is found in every cell and is more concentrated in the liver, brain, heart, kidney and immune system. In the human body, it is synthesized by the liver and is mainly found in soybeans. , In egg yolk. GB 2760-96: Hydrogenated vegetable oil, cookies, candy, chewing gum base, all restricted to GMP.
FAO/ WHO (1984, g/kg): Margarine, broth (as per GMP); cottage cheese 5 (calculated as emulsion mixture, alone or in combination with other stabilizers and carriers); instant milk powder, instant cream powder, prepared foods, canned foods,chocolate and filled chocolate 5-10 (lecithin insoluble in acetone, depending on type of chocolate, total emulsifier 15); Cocoa powder and sugary cocoa powder, cocoa liquor block, cocoa butter cake, 10 (lecithin insoluble in acetone, total emulsifier 15); cream 5 (used alone or in combination with other thickeners and modifiers, only for pasteurized whipped cream or for whipped UHT cream and sterilized cream), processed cereal-based children's foods 15 (dry basis).
According to Japanese regulations, it can be used as an emulsifier for margarine and shortening, and accounts for 0.1% to 0.5% of the total fat content; chocolate, toffee (shiny products, improve the chewing sensation, prevent blooming and reduce the viscosity of chocolate during refining. For making and cutting, 0.3%～0.5% for chocolate and 0.2%～0.5% for toffee); 0.2%～0.5% for bread, cookies and cakes (mixed with oil and shortening to prevent aging and antioxidation) ; pasta, macaroni (adding 0.3% to 0.5% wheat flour can improve the toughness of the product, even after cooking, it will not expand and deform); ice cream 0.5% (improves the taste and prevents lactose from crystallizing); soy sauce (in koji preparation) If added in time, it can increase the enzyme power and improve the quality). The choline and inositol contained in it belong to the family of B vitamins and have excellent nutritional effects. The contained cephalin has antioxidant or metal chelating effect, while glycerophosphoric acid has the function of strengthening the nervous system. Lecithin has the effect of preventing and treating hypertension.
Stability: stable, but sensitive to light, heat, moisture and air. Incompatible with strong oxidizing agents.
Orison Chemicals Limited
Yihang Int'l Bldg No.5,Binhai, Tianjin, China.
Tel: +86 22 25600945
Soy Phosphatidylcholine (PC) 80%
Soy Phosphatidylcholine (PC) 50%