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
Soya lecithin (GMO) is the most commonly used emulsifier in the food sector. It is a surface active additive with emulsifying and dispersing properties. It can also be used as viscosity modifier, wetting agent, crystallization control agent, separation agent and stabilizer. This product is intended as feedstock for further processing into food grade lecithin used in the food industry as well as an important ingredient for formula feeds and feed supplements used in animal farming.
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