High quality Lecithin / soybean lecithin CAS 8002-43-5 CAS NO.8002-43-5

Product name: soybean lecithin

Properties: pale yellow to brown transparent or translucent viscous liquid substance, odorless or slightly nutty smell and taste.Pure product is unstable, when air or light is darker, become opaque.

USES: emulsifier;Antioxidants;Stabilizing agent;Surfactant;Chocolate viscosity reducing agent;Remover.Fat thickener.

Quality standard: this product meets the food grade standard

project

The measured data

character

Conform to the standard

The sense of taste

Conform to the standard

fat

49.80%

moisture

2.20%

Microbial population

200/1 g

Function: reduce the amount of cholesterol and fat in the body;Improved memory function;Effective concentration of energy;Prevent fatty liver formation;Provide polyunsaturated fatty acids.

Recommended usage: 1. Gb2760-86: margarine, biscuits, bread, instant noodles, pastries, macaroni, chocolate, confectionery and meat products are all limited to GMP.

2. FAO/WHO (1984) : margarine and meat soup (in GMP);Casano-cheese 5g/kg (by emulsion mixture meter, single or with other stabilizer, carrier combined dosage);Instant milk powder, instant cream powder, baby food, canned baby food, 5g/kg;Chocolate and sandwich chocolate 5-10 g/kg;Cocoa powder, cocoa powder, cocoa mass, 10 g/kg of cocoa butter, 5 g/kg of diluted cream, 15 g/kg (dry basis) of processed children's food for base material

Storage conditions: usually under 25 ℃ for 18 months.Because it's photosensitive material, it's closed after taking.

Packing: 25kg/box