soya lecithin emulsifier for Ice Cream Cone manufacturers

Product Overview

Description

soya lecithin emulsifier for Ice Cream Cone

 

Soya Lecithin special for Ice-Cones/ Wafers. The main Characteristics of the product is to maintain high quality, resistance to moisture, stops crackness and to improve the shapes etc.

 

 

The product is very good improving agents for the quality of Ice-Cones/Wafers. It preveent moisturization, minimize crackness of cones/ Wafers.

 

 

 

Specification:

Item(HXY-2SP)	Index	Test Result
Acetone Insoluble (%)	≥58	60.3
Aether - Insoluble Matter  (%)	≤0.1	0.08
Moisture and volatile /Water /(%)	≤1.0	0.05
Acid Value (mgKOH/g)	≤30.0	26.5
Peroxide value (mmol/Kg)	≤5.0	4.0
Arsenic (mg/kg)	≤0.1	0.02
Lead(mg/kg)	≤0.2
Color,Gardner,5%	≤9
Solubility test	Good
Conclusion	Qualified

 

Application:

the soya lecithin is widely used in the field of beverage ,baking, puffed food as well as quik-frozen food served as emulsifier, remover/ Lecithin Mold Release, reducing viscosity agent, setting agent application.

Food additive, food ingredient, bakery foods, biscuits, ice-cone, cheese, dairy products, confectionary, instant foods, beverage, margarine; 

 

Emulsifier, Nutrition, Lubricant, Thickener.

 

Apparence:

Transparent  tawny viscous liquid, Brown fluid soy lecithin.

It has good solubility, soluble in water and oil .

 

Packing:

20 kgs/plastic drum,200 kgs/iron drum or according to customer special need.

 

Status:Tan or brown transparent liquid

 

Storage: 

 1.Be set to cool.dry and ventilated place .away from Fire source.

 2. Sealed,avoid light,Prevent from rain and strong acis or alkali.

 3.Lightly transport and protect from package damage.

 

Storage life/Shelflife:12 months

 

Carried Standard:  

the international standards, such as BP, USP, FCC, etc. and China National Standard

 

 

TIANJIN HEXIYUAN LECITHIN TECHNOLOGY CO., LTD