Lecithins(Phosphatides),China votchina price supplier

Soy Lecithin

Chinese name: soy lecithin

English name: Lecithins (Phosphatides)

Traits: yellow to brown, transparent or translucent sticky liquid, odorless or slightly nuts smell and taste. Refinement is not stable, in air or light color is darker, become opaque.

USES: emulsifier; Antioxidant; Stabilizing agent; The surfactant; Chocolate viscosity reducing agent; Form release agent; Fat thickener.

Quality standard: the product conforms to the standard of food grade

Project measured data

Properties conform to the standard

Taste is accord with a standard

49.80% fat

Humidity of 2.20%

Total number of microbes 200/1 g

Function: reduce cholesterol and fat in the body; Improve memory function; Focus on effectively; Prevent fatty liver; Provide more poly unsaturated fatty acids.

Recommended usage: 1. The GB2760-86: margarine, biscuits, bread, pastry, pasta, chocolate, candy, meat products, are within the limit of the GMP.

2. The FAO/WHO (1984) : margarine, broth soup (according to the GMP); Cottage cheese of 5 g/kg (by emulsion mixture, alone or with other stabilizers, carrier dosage); Instant milk powder, instant cream powder, compound canned baby food, baby food, 5 g/kg; Chocolate and chocolate covered 5-10 g/kg; COCOA POWDER and sugared cocoa powder, cocoa mass, cocoa cake 10 g/kg, fresh cream 5 g/kg, grain for the children's food processing 15 g/kg (dry basis)

Storage conditions: usually under 25 ℃ for 18 months. Because it is a photosensitive material, sealed tightly after use.

Packing: 25 kg/carton