soya lecithin cake gel emulsifier

Product Overview

Description

soya lecithin cake gel emulsifier  

 

 

 

 

Specification:

Item(HXY-1SP)	Index	Test Result
Acetone Insoluble (%)	≥60	60.3
Hexane - Insoluble Matter (%)	≤0.5	0.1
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:

LIQUID SOYA LECITHIN :By 200kgs net weight steel drums(small mouth & top open),200kgs HDPE drums,
20liters Portable plastic drums,1MT IBC drums.Flexi bag packing.
POWDERED SOYA LECITHIN & PC:By 20kgs carton box/carton barrels: Inner PE bags, outer packed with aluminum foil bag, then packed in carton barrels.
PALLETS:Wodden fumigation pallets can be added as per request.

 

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