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    Soya Lecithin, Frequency : 50-60 Hz

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    Soy Lecithin Composition Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC),phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil....
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    • calendar Member Since 18 Years
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    • Year of Establishment 2000

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    Soy Lecithin Composition

    Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC),phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications.

    Processing

    Lecithin is a combination of naturally-occurring phospholipids, which are extracted during the processing of soybean oil. The soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This process hydrates the soybeans and loosens the hull. The soybeans are then cleaned and cracked into small pieces and the hulls are separated from the cracked beans. Next, the soybean pieces are heated and pressed into flakes. Soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation1

    Functional Benefits

    Normaly Lecithin used as an Emulsifier, Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent, Mixing and Blending Agent, Release Agent, Conditioning, Lipotropic, Surface Active Agent & as an Emollient & Anti-Oxidant as well.
    Lecithin also has some important Nutraceutical properties like it Decrease level of cholesterol and harmful lipids, Supplies polyunsaturated fatty acids, Provides Phosphatidyl Choline; an Essential Phosphalipids, Protection against fatty degeneration of the Liver / brain, Improves memory function, Promoted ability to concentrate, Controls Lipometabolic Disorders.

    Applications
    1. Poultry Feed
    2. Pig Feed
    3. Cattle Feed
    4. Sheep
    5. Ruminants
    6. Shrimp Feed
    7. Fish Feed
    8. Pet Foods
    Functionalities
    • It Enriches fat and Proteins.
    • It improves palletization of products.
    Soya Lecithin Oil (Poultry Feed Grade)

    Lecithin is successfully used in the poultry feed in the United States and European countries. Inspired by this our R & D has introduced a new products poultry feed grade lecithin oil. Our product prestige soya lecithin - poultry feed grade lecithin oil has been introduced after a continued and vigorous research work by our technical department. And within a short span of time it has established repute in the market and we are regularly supplying to major giants of the industry.

    Main advantages of using poultry/aqua feed grade soya lecithin oil export quality-
    1. It ensures excellent digestibility of fat and energy because it acts as a natural emulsifier
    2. It improves the digestibility of the other nutrients in the feed and promotes the absorption of the fat-soluble vitamins
    3. It has been specially developed for use in energy-rich feed mixtures for poultry
    4. It is natural performance enhancement
    5. Greater vitality
    6. Support for the immune system
    7. Efficient metabolism
    8. Optimal supplies of choline and energy
    9. Excellent binding of dust
    10. It acts as energy supplies, energy concentrates, fat & protein enrichment
    11. It helps as a physiological agent and aids in palletizing


    olor

    Light Brown to Yellow

    Appearance

    Semi-Liquid, viscous syrup

    Odour

    Predominately Soya

    Taste

    Characteristic of Soyabean

    Specific Gravity

    1.040 + 0.005 at 25o C

    Moisture

    0.8% to 1.5%

    Acid Value(mgKOH/g)

    25 to 35

    Toulene Insoluble

    0.5% to 1%

    Acetone Insolubles

    60% to 65%

    Solubility

    Insoluble in water and acetone

    Hexane Insolubles

    <0.3%

    Energy Value

    8,500 kcal/KG approx.

    Food Grade
    Analysis

    Specification

    Color (Gardner Scale)

    Light Brown to Yellow 10-12 Max.

    Physical Appearance

    Viscous Semi-liquid

    Odor

    Predominately Soya

    Taste

    Characteristic of Soyabean

    Moisture

    1.00%

    Acetone Insoluble

    60-65%

    Acid Value

    30 mg KOH/gm Max.

    Benzene Insoluble

    0.3% Max.

    Peroxide Value

    < 5 meq/Kg

    Viscosity at 25°C

    150 Poise Max

    Solubility

    Insoluble in water and Acetone

    Description

    Specifications

    Method Of Analysis

    Appearance

    Semi Liquid

     

    Colour

    10- 12 Max

    Gardner Scale

    Moisture

    Max. 1.0%

    IS : 548 (Part 1) 1964

    Acid Value

    Max. 35 KOH/g Max

    IS : 548 (Part 1) 1964

    Peroxide Value

    Max. 5.0 m.eq

    IS : 548 (Part 1) 1964

    Hexane Insoluble

    Max. 1.0 % C

    USP. NF - 18 : Method : 1(921)

    Acetone Insolubles

    Min. 60%

    USP. NF - 18 :
    Page : 2259

    pH Value

    7

    By pH Meter

    Viscosity

    80 - 120 Poise

    Brookefield
    Viscometer

    Microbial Count

    Total Plate Count cfu / gm

    3000 Max.

    IS : SP : 18 (Part I) 1980

    Coliforms cfu / gm

    Nil

    IS : SP : 18 (Part I) 1980

    E. Coli. cuf / gm

    Nil

    IS : SP : 18 (Part I) 1980

    Yeast & Mould cfu / gm

    100 Max.

    IS : SP : 18 (Part I) 1980

    Salmonella 25/ gm

    Nil

    IS : SP : 18 (Part I) 1980



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