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Food Emulsifiers

Our product range contains a wide range of Soya Lecithin

Soya Lecithin

  • Packaging Type 10-12 Max on Gardner scale
  • APPEARANCE Semi Liquid
  • MOISTURE Max. 1.0%
  • ACID VALUE Max. 30 KOH/g Max
  • HEXANE INSOLUBLE Max. 0.5 % C
  • ACETONE INSOLUBLES Min. 62%
  • pH VALUE 7 By pH Meter
  • VISCOSITY 80 – 120 Poise
  • OTAL PLATE COUNT CFU / GM 3000 MA
  • OLIFORMS CFU / GM NIL
  • E. COLI. CUF / GM NIL
  • YEAST & MOULD CFU / GM 100 MAX.
  • SALMONELLA 25/ GM NIL

Standard Soya LecithinStandard Soya Lecithin, which a miracle emulsifier and worlds only known natural emulsifier.It is obtained by dehydrating of Gums recovered from refining of Soya Oil

Its wonderful molecular structure makes it the best product to create any type of emulsion.Along with emulsification, it also adds value to the nutrition of the product being rich in Phospholipids.

  • Soya
Description

It is found as an ingredient in many products we use in our day to day lifeFood-Chocolates, Bakery, Instant Mixes, Cookies, Biscuits, Cones, WafersIndustrial-Paints, Dyes, Road Making, PigmentsCosmetics-Creams, Anti Aging formulationsPharmaceutical-Formulations for liver, Heart, Cholesterol and Process ingredient
APPLICATIONS & FUNCTIONSNatural Emulsifying, Anti-wetting Agent, Release Agent, Stabilizing, Conditioning, Anti OxidantNutrition, Source of Choline and Phospholipids

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