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Soya Lecithin (Non GMO)

    Product Description


Soya Lecithin is brownish coloured viscous liquid which is obtained while refining of soya oil at water degumming stage. The gums (hydratable phosphetides ) are heated under vacuum to remove the moisture. The Lecithin is a mixture of 3 types of phospholipids, phosphatidylcholine, phosphatidylethanolamine, and phosphotidylinositol. It has emulsifying properties means it will let oil and water (or two similar liquids) stay mixed together.

Technical Details

   SPECIFICATION

Contents
Parameters
Appearance
Semi Liquid
Color
10-12 Max
Moisture, % w/w, Max.
1.0%
Acid Value
Max. 30KOH / g Max
Peroxide Value
Max. 5.0 m.eq
Hexene Insoluble
Max. 0.3
Acetone Insoluble
Min. 62%
Viscosity
80-120 Poise
Microbial Count
Total Plate Count cfu / gm 3000 Max.
Coliforms cfu / gm
Nil.
E. Coli. Cuf / gm
Nil.
Yeast &Mouldcfu / gm
100 Max
Salmonella 25 / gm
Nil.
Shelf life:12 Months from Mfg. When Stored in Original Pack at clean, dry and infestation free area.

  Application


  • ➦ Because of its nutritional and emulsifying properties it is widely used in bakeries to changes the texture in certain baked goods, and keeps moister and fresher it longer (ii)
  • ➦ In chocolate cakes to emulsify the fat and enable it to mix with the water and other ingredients in the cake.
  • ➦  Apart from this it is also being used in food and pharmaceutical products.

  Health Benefits


  • ➦ Liver disease. Taking lecithin seems to reduce the accumulation of fat in the liver of people who are fed long-term through a needle in the vein (parenteral nutrition)..