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Soya Lecithin Powder

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Product Description

Powder soybean lecithin series:

 

Plant Extract Food Additives Emulsifiers Nutrition Enhancers Type Soya Lecithin Powder

 

Technical Index:

 

Specification

Acetone insoluble%

Moisture water %

Ether insoluble

%

Acid value

Mgkoh/g

Peroxide value

meq\kg

PLS

≥98%

≤1.0%

≤0.1%

≤30

≤10

PLF

≥98%

≤1.0%

≤0.3%

≤30

≤10

PLP

≥96%

≤2.0%

≤0.3%

≤30

≤10

PLW

≥98%

≤1.0%

≤0.3%

≤30

≤10

 

Application:

 

Grade

Application:

 

Function

PLS

Medicine , health care products ,High-grade food

1,High biological activity,

2,keeping that the final product specific components,

3., Enhancing the quality of the finished product greatly

PLF

Bread, cakes, biscuits and other baked products

1., Increasing the food flexibility,

2.,Reducing viscosity,

3,Making our products more soft, more

stronger Aroma and not easy to be lost

Milk powder ,soybean milk  powder

1,Nutrients,

2, improving product blunt tonality,

3,enhancing product stability,

4.,preventing  agglomeration, increasing dissolution

GUM BASE

To improve the flexibility, moisturizing, improve chewing mouthfeel

Meat product

1,Promoting  fat water solubility and dispersion,

2,Guaranteeing the quality of products and the quality and structure uniformity

PLP

Eel feed

1.,Significantly promoting the growth of larvae and survival rate,

2., Improving eel feed persistence in water,

3.,Providing  fatty acid, choline and inositol for eel demand

Other high-grade feed

Providing the necessary nutrients, choline, fatty acids, inositol, etc.)

PLW

Cookies emulsifier

Water -soluble powder, dispersion is stronger.To prevent caking, increase instant of the product.

Certificate:

Plant Extract Food Additives Emulsifiers Nutrition Enhancers Type Soya Lecithin Powder

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/Shelf life:  18 months

 

Carried Standard: 

 

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

Application:

 

1)     Ice Cone / Wafer

 

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

 

2)     Bakery

 

A. Worked as natural emulsifier,

B. improve the extensibility and elasticity of doughs, helps improve the volume, crumb structure, and tenderness of bread. benefit yeast-raised baked goods.

C. antioxidant and enhances the stability of vitamins in bakery goods. It supports the effects of oter active baking ingredients, can partially compensate for fats and protein.

D. can improve shelf life and dispersing agent  in an aqueous system like doughs and batters.

E. In cookie manufacturing, addition of lecithin helps to obtain a smooth, easily formed dough

F. In flat wafers, twisted ice cream cones, and pressed cones for soft frozen custard, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break.

G. helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage.

 

3)     Confectionery

 

“Our lecithin works as excellent viscosity Modifier” typical usage levels are 0.2%-0.6% of total product weight.

It initially mix batches of confectionery hard-boiled & chocolates, save from dryness to the batches of confectionery color will we improved. greatly reduces the enabling particles of the chocolate.

 

4)     Biscuit

 

A. It reduces the need of fats to about 20% to 25% in Biscuits or any product after reducing the fats.

B. Shelf time of Biscuits increases and Flavor, taste of Biscuits improves.

C. remove the rough surface of your biscuit and to increase the shining and decency of Biscuits. It increases the softness of the biscuits

 

 

 

 

 

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