Soya lecithin specification (food grade)
Colour light brown to yellow
Physical appearance semi liquid, viscous syrup
Odor typical predominantly soya
Taste characteristics of soyabean
Acetone insoluble 60-65%
Hexane insoluble 0.3% max.
Moisture 1.0% max.
Acid value 30 mg koh/g max.
Peroxide value <1.0 meq/kg
Viscosity at 25 0c80-140 poise
Colour 10 +gardner
Ph7
Arsenic1.0 ppm max.
Specific gravity at 25 0c1.0301- 1.0410
Solubility
1.Insoluble in water, acetone, cold vegetable oil.
2.Soluble in ether, petroleum ether, vegetable oil and fatty acids.
Microbiological analysis
Total plate count cfu/gm5000 max.
Coliform cfu/gmnil
E.Coli. Cfu/gmnil
Yeast & mould count cfu/gm100 max.
Salmonella 25/gmnil
Packing: 200 kg ms/hdpe barrel.
Self-life: 12 month from date of manufacturing.
235 kg hmhdpe (+/-3%)barreis
