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About Soya Lecithin
Specifications:

Parameter

Specifications

Acetone Insoluble

62% Min

Moisture

0.5% Max

Color

10 –12 Gardner Max (5%Solution)

Hexane Insoluble

0.5% Max

Acid Value

30 Mg KOH/gm

Peroxide Value

5 Max. meg/kg

Viscosity

80-150 Poises at 25 C by Brookfield Viscometer with spindle No. 3,4 (RPM 10-20)

Micro Biological Analysis

Total Plate Count

3000 Max.

Yeasts and Moulds

100 Max

Salmonella in 25 gm

Absent

E-Coli

Absent

Coliforms

Absent


Product Name

Soya Lecithin

Introduction

Concentrate soya lecithin can thoroughly solve series of phospholipids problems such as the uneven texture, the poor liquidity and the unstable quality, etc. By using such lecithin, the product quality is more stable as well as physical & chemical index.

Surely the emulsification will be also better. Products are packed by filling sealing to avoid air ,so that makes products acid value more stable. Our factory can achieve mass production, one of the production line can produce 100 tons lecithin by one time. Every production line is enough stable for exporting.

This product is a natural product extract from the raw soy. It is rich in lecithin (PC) cephalin (PE) inositol phospholipids (PI), which widely used in the medicine/pharmaceutical, food, animal feed and industrial emulsifying dispersant, mold release agent. And this product has the good emulsifying property, the shallow color and luster, the high activity and the good liquidity

Appearance

Yellow or tan Liquid, viscous, symmetrical texture, have the fixed lecithin odor.

Suitable Crowd

Suitable use for diabetes, seniors and obese people with high blood pressure or cardiovascular disease patients as replacement sugar.

Item

Unit

Specification

APPEARANCE

---

Reddish viscous liquid

ODOR

---

With soybean and inoffensive odor

VISCOSITY(25°C)

 cp

5000-20000

MOISTURE AND VOLATILE MATTER

%

≤2.0

ACID VALUE

mgKOH/g

≤30

PEROXIDE VALUE

meq/kg

≤5

HEXANE INSOLUBLE

%

≤0.3

ACETONE INSOLUBLE MATTER

%

≥60.0

HYDRATION TEST

---

Non precipitate


Chocolate:

As emulsifier: Accelerate the dissolution rate of cocoa butter in sugar, make it completely dissolved and dispersed homogeneously in the chocolate syrup, prevent fat cream phenomenon.

Reduces the surface tension of chocolate, chocolate improve surface structure, non-stick teeth when eating, and refreshing, and smooth surface of the chocolate and maintain luster, improve the quality of food.

As release agent : Can improve the chocolate syrup filling mold filling and solid degrees, make the filling mode of chocolate plate convex concave, edges and corners, and can improve the demoulding integrity of chocolate plate, improves the chewing taste of chocolate.

As wetting agent : Can improve the water resistance of chocolate, enlarge the humidity range of chocolate processing.

(1)   Add 2-5%.

(2)   In the milk chocolate, white chocolate, in order not to affect the colour and iustre, appropriate chooses decolorizing soya lecithin.

Bread, steamed bread and cakes:

As emulsifier, wetting agent ,antioxygen: add lecithin 0.6 ~ 1% can make the water in the dough evenly dispersed, increase the extensibility of the bread, flexibility and expansibility, moisture not easily loss, keep the bread soft performance, the stoma of the bread heart is small and the swelling is loose, make bread more soft, slow hardening of the bread.

Ice- cone /wafer:

1.   soya lecithin  is applied to the Ice- cone and wafer manufacture , mainly for emulsifier, wetting agent.

2.   As release agent, soya lecithin  help to shape: add lecithin can improve the fragile tube and wafer during demoulding integrity,  at the same time also can prevent peeling phenomenon .

Biscuit:

Soya lecithin used in biscuit production, mainly as emulsifier, wetting agent and release agent.

1. Add soya lecithin in the crisp biscuit ,can convenient demoulding also play a role on puff.

2. The toughness effect to the improvement of the appearance and shape of biscuits

3. In sandwich biscuit production process, as emulsifier, can make butter, sugar better fusion, more exquisite taste of sandwich.

Macaroni, egg noodles, and liner:

Emulsifier, moisturizing agent, antioxidant:

Make water, surface can better fusion, increase the noodles and the elasticity of the dough, can prevent the pasta water evaporation, the colour and iustre of all kinds of food

Gum chewing gum:

As emulsifiers for flavor carrier and the gum base, component dispersed uniformly and reduce the viscosity and adhesion, easy extrusion, cutting and separating; increase the toughness, soft texture, delicate lubrication to prevent sticky teeth, chewing pure taste, to extend the shelf life.



Quabtity

98 drums

Batch number

20150620AV-5

Testing date

2015-06-20

Exoire date

2017-06-21

Testing result

Checking item

Standard

Testing result

Result

Acetone insoluble (%)

60%

61.5

Qualified

Hexane insolable matter (%)

≤0.5

0.3


Moisture and volatile matter (%)

≤1.0

0.5


Acid value (mg KOH/g)

≤30.

24


Peroxide value (meq/kg)

≤5

2


Heavy metal (pd)mg/kg

≤10

3


Total arsenic AS (Ag) mg/kg

≤3.0

1


Gardenr 5%

≤14

13


Viscosity (at 25ºC Brook field) maximum

160 poise

145 poise


Characters

With phosphlipids inherent odor, liquid

Total plate count

1000 cfu/gm Maxin

Exter obacteriacae

Negative in 1gm

Coliform

Absent

Yeast & mould

100 cfu/gm maximum

Salmonella

Absent in 25 gm


JAYNISH GROUP
206, Anand Tower, Saket Square, 28/2 Old Palasia, Indore - 452010, Madhya Pradesh, India
Phone :+917053127920
Mr. N. K. Ladheriwale (Director)
Mobile :+917053127920

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