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.
Lecithin is a naturally occurring group of phospho lipids found in every living cell. Though the name Lecithin is derived from the Greek Lethikas meaning â??Yolk of an eggâ?�, Soyabean is the commercial source of Lecithin.
Vippy NON GMO Soya Lecithin is obtained by dehydrating and cooling of Gums from Soyabean Oil (derived from â??NON GMOâ?? soybeans). The addition of water in Crude Soya Oil Hydrates the phosphotides making them insoluble. These are dried with Soyabean Oil and fatty acids to produce good Lecithin.
Applications
Acts as a superior emulsifying Agent Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent.
NON GMO Soya Lecithin is highly used as an emulsifier in chocolate & confectionary, coatings for spattering control, to prevent crystallization etc.
In baked items including casseroles, breads, cakes, and cookie dough as an anti-caking, pan release and moisturizing agent.
Lecithin is added to various sauces, gravies, soups, nut butters, and gravies due to their emulsifying properties.
Used in delicately flavored products as a spray drying or in milk powders.
Used by Biscuit Industries.
Promotes consistent blending and thorough mixing.
Widely used by Ice cream Industries.
Used for Frosting.
Lecithin is produced when crude oils are degummed during the refining step. It is widely used in a variety of food and industrial products such as emulsifiers, dispersants, wetting agents, viscosity modifiers, release agents, and surfactants.
Lecithin is used in baked goods, confections, chocolate, cocoa powder, dairy products, icings, frostings, margarine and other spreads.
Cas No : 8002-43-5
Active Ingredients :
33 35% Soybean oil.
20 21% Phosphatidylinositols.
19 - 21% Phosphatidylcholine.
8 20% Phosphatidylethanolamine.
5 11% Other phosphatides.
5% Free carbohydrates.
2- 5% Sterols.
1% Moisture.
Applications :-
Foods :
Soy Lecithin E322 can be used as
Thickeners, emulsier, humectant and
nutrition suppliments in food such as in bakery food, biscuits, ice-cream, cheese, dairy products, confectionery, instant food, beverage, margarine, etc.
Soy Lecithin E322 can be used as emulsier, humectant in beverage such as
in juice and yogurt.
12255 Soya Lecithin (Gmo) Suppliers
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Best quality Soya Lecithin Liquid is manufactured by us by drying of fresh gum produced during degumming of soybean oil obtained from Non-GMO soybean seeds. The manufacturing and packing of the product are done under hygienic conditions in ISO 9001:2008 and ISO 22000:2005 approved manufacturing facility.
Lecithin is used for food purposes as an emulsifier, stabilizer, lubricate, release agent, instant zing agent, antioxidant and dispersant.
Colour Light Brown to Yellow
Appearance Semi Liquid, Viscon Syrup
Odour Typical Predominantly Soya
Taste Characteristics of Soybean
Specific Gravity 1.035 û 1.045 at 25 DEG'C
Moisture 1 % Max
Acid Value Max 35 mg. KOH/g
Hexane Insoluble 0.3 % Max
Arsenic 3 PPM Max
Acetone Insoluble 60 - 65%
Colour 60 û 80 ( Iodine Colour Value )
Peroxide Value Max 5.0 Meq/Kg
Viscosity 80 - 120 ( Poise ) at 25ÆDegÆC.
In 200 Kgs MS / HDPE Drums / 1000 KGS IBC / ISO Tank.
Food Grade Non Gmo Soya Lecithin Powder
Soya Lecithin Powder Supplier
Non Gmo Soya Lecithin Powder
Product Details
ItemHXY-PLSSpecification
NameSoya lecithin HXY-PLS
AppearanceBrown Yellow powder
SourceSoy
insoluble97%
Ether insoluble0.1%
value10 mgKOH/g
Moisture1%
Peroxide Value5.0% mmol/kg
DESCRIPTION:Soya lecithin powder is a natural emulsifier obtained from the soya lecithin in liquid form. The product is a mixture of phospholipids.
APPLICATION:It is used in the food industries as a natural emulsifier and stabilizing agent.
Packing:Net Weight: 20kgs or 25kgs/carton box
Inner packing is PE bags, outer packing is aluminium foil bag, then in carton box.
Carton Size: 520X380X220(MM)
Storage:
Soya lecithin products easy absorb moisture from the air, must be sealed storage and transportation, preserving in a cool and dry place .
You can do heat treatment processing under 80.
Storage Life: 12 months
Other Hot Sale Products:
soya lecithin liquid,
soya lecithin powder,
NON GMO/GMO FREE soya lecithin,
water soluble/Hydrolyzed /Modified soya lecithin
Food Grade Non GMO Soya Lecithin Liquid HXY-N1SP
food industries Soya Lecithin Powder
food industries Soya Lecithin Powder Supplier
Product Details
Food Grade Non GMO Soya Lecithin Liquid
Model: HXY-N1SP
Item (HXY-N1SP) Specification
NameSoya lecithin
AppearanceBrown liquid
SourceSoy
insoluble60%
Ether insoluble0.3%
value30mgKOH/g
Moisture1%
Color,Gardner,5%15
Peroxide Value5.0% mmol/kg
Description: This product is extract from Non GMO soy bean.
Application: As a natural emulsifier, antioxidant, wetting agent, improver, viscosity agent, etc., used in food fields such as candy chocolate, baking, wafers, ice cream crisps, etc.
Packing: 20 kgs/plastic drum, 200 kgs/iron drum or according to customer special need.
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.
Other Hot Sale Products:
soya lecithin liquid
NON GMO/GMO FREE soya lecithin
water soluble/Hydrolyzed /Modified soya leci thin
Appearance Yellow to brown translucentviscous liquid
Odor little bean flavor
Taste little bean flavor
Insoluble in Acetone 60
Peroxide value mmolKG 5
Moisture 10
Acid value mg KOH g 28
Color Gardner 5 1011
Viscosity 25 800010000 cps
Ether insoluble 03
TolueneHexane Insoluble 03
Free Fatty Acids % 0,10 max ISO 660
Peroxide Value meqO2/kg 1,0 max ISO 3960
Taste/Odour Neutral/Bland
Phosphorus ppm 5,0 max ICP
Colour, red Lovibond 51 4 1,2 max AOCS Cc 13e-92
ADDITIONAL INFORMATION
Size Typical Ranges
Relative Density (20C) g/cm3 0,919 0,925
Refractive Index (40C) - 1,466 - 1,470
Smoke point C >200
Iodine Value gI2/100g 124- 139
Potential Applications:
Bakery Health Care Protein Drinks
Confectionary Paints Protein Powders
Dairy Personal Care Skin Care
Dressings & Sauces Preserves
Product Name: Soya Lecithin
"Type: Food Additives
Origin: China
CAS No.: 8002-43-5
AUCO No.: 100
Packing: 200kg drum"
Appearance Yellow to brown translucent,viscous liquid
"Odor
" little bean flavor
"Taste
" little bean flavor
Insoluble in Acetone â?¥60%
Peroxide value, mmol/KG â?¤5
Moisture â?¤1.0%
Acid value, mg KOH /g â?¤28
Color, Gardner 5% 10-11
Viscosity 25â?? "8000-10000 cps
"
Ether insoluble â?¤0.3%
"Toluene/Hexane Insoluble
" â?¤0.3%
Heavy metal as Fe Not detected
Heavy metal as Pb Not detected
"Total Plate Count
" "100 cfu/g max
"
"Coliform Count
" 10 MPN/g max
E coli (CFU/g) Not detected
Salmonlia Not detected
"Staphylococcus Aureus
" Not detected
Description:
Soy Protein Isolate is a highly refined or purified form of soy protein with a minimum protein content of 90% on a moisture-free basis. It is made from defatted soy flour which has had most of the nonprotein components, fats and carbohydrates removed. Because of this, it has a neutral flavor and will cause less flatulence than soy flours.
Application:
NO.1. Meat Products
Adding soybean protein isolate to high-grade meat products not only improves the texture and flavor of meat products, but also increases the protein content and strengthens vitamins.
NO.2. Dairy Products
Soy protein isolate is used in milk replacements, non-dairy beverages and various forms of milk products. Nutritious and comprehensive is a food that replaces milk. Soy protein isolate replaces skim milk powder in the production of ice cream, which can improve the emulsification properties of ice cream and delay the crystallization of lactose.
Isolated Soy Protein/Protein Isolate Powder 90% Protein Content
NO.3. Flour
Adding no more than 5% protein isolate when producing bread can increase the volume of bread, improve skin color, and prolong shelf life; adding 2~3% protein isolate when processing noodles can reduce the breaking rate after boiling and improve the quality of noodles. The yield is high, and the color of the noodles is good, and the taste is similar to that of strong noodles.
NO.4. Soybean protein isolate can also be used in food industries such as beverages, nutritional foods, and fermented foods, and has a unique effect on improving food quality and increasing nutrition.
Lecithin is a diet supplement that generally comes in two forms. Dry lecithin consists of fatty acids known as phospholipids. These are critical components of cell membranes and the human body needs to get these from the diet. Liquid lecithin, or lecithin oil, has additional glycophospholipids that do not dry out into a powder.
Liquid lecithin contains glycophospholipids--the same phospholipids as in lecithin granules, but including phospholipids with a glucose molecule attached. These are "oily" and cause the extract to be a liquid. Liquid lecithin is generally about 20 to 30 percent fat, while lecithin granules or powders are generally less than 10 percent fat.
Specifications :
Appearance yellow to brown translucent, viscous liquid
Insoluble in acetone 60%min 61.18%
Hexane insoluble 1.0%max 0.71
Moisture 1%max 0.63%
Acid value (mg koh/g) 30max 24.55
Color, gardner 16max 14
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