Soy Lecithin Powder (non-GMO)-LeciRICH980

Product Overview

CAS No: 8002-43-5

H.S Code: 29232000

Type:Food emulsifier

MF: C40H82NO9P

Physical Properties

LeciRICH 980 is non-GMO,free flowing light cream color odorless powder, it is deoiled, mainly used in functional,nutritional food( such as powder beverages,baked foods,biscuit production).the raw materials of LeciRICH 980 is from Non-GMO crude soy lecithin liquid. The soy beans is from the Non-GMO certificated origin.it is produced bythe methods of "organic solvent" acetone extraction,the residual of the acetone is strictly controlled.

The factory's quality management systems: BRC, HACCP,Food Safety System Certification 22000,Non-GMO certificate

Technical Literature

Specification of Soy Lecithin Powder (non-GMO)

Test Items Specification
Appearance Light yellow powder or granular
Composition: mixture of phosphor- and glycol- lipids
Solubility dispersible in water, soluble in fats/oils
Acetone insoluble 98% min
-PC(phosphatidylcholine) 20% min
-PE(phosphatidylethanolamine) 15% min
-PI(phosphotidylinositol) 20% min
Moisture& volatile materials 1.5% max
Acid Value (as KOH) mg/g 36 max
Peroxide Value ( meq/kg) 12 max
Heavy Metal (as Pb) mg/kg 20 max
As (mg/kg) 3 max

Applications

Used in baked foods: Soya Lecithin can increase the toughness of the dough, its hydrophilic properties make the dough in the flour to increase viscosity;It can also improve the chemical fermentation processing products texture, and ultimately improve the product symmetry, size, particle, surface appearance and texture;it can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged process ability period.Soy lecithin dosage: 0.25% to 1% powder base.Soy lecithin can also prevent evaporation of moisture from baked food,during storage. Increase shelf life and softness.it can increase food lubricity during the processing baked foods,significantly reduce the times to clean the processing machines cutters.In fried foods,to prevent oxidation of Vitamin A and Vitamin E. Increase lubrication in low-fat foods. Dosage: 2% to 3% oil base

Used in powder beverages: The beverage powder rapidly dissolves in cold water, milk or other aqueous solution is very important. Typically, the protein powder, cocoa, fiber, vitamins, minerals and other substances made difficult to disperse in an aqueous solution, also the higher fat content powder is hard to dispersed in the water too, using the soy lecithin can increase the disperse ability: usually in an amount of 1.0 to 5.0% (by weight)

Soy Lecithin powder(de-oil soy lecithin) usage in the biscuit production: De-oil soy lecithin is from the soy lecithin oil, remove of the "triglyceride (TG)",it is more pure and has the good taste flavor.Soy Lecithin powder or granular also have a good performance of mixing with the raw materials with its emulsification. Using soy lecithin powder to produce biscuit can reduce 1/2 of the quantity of soy lecithin oil,(the add amount is 0.2% by weight).

The guide usage of soy lecithin powder:
1) Cake mixed: suggested concentration(%) 0.5-1 improve the shortening effect, reduce emulsifier cost,increase self life
2) Candy: suggested concentration(%) 0.5-1; used in fat-containing candy,aids mixing of sugar,fat,water to prevent graining,greasiness,streaking;
3) Chocolate: suggested concentration(%) 0.3-0.5; Reduce the viscosity by wetting and dispersing action,to lower the cost production;
4) Instant foods:suggested concentration(%) 0.5-3;as wetting,dispersing emulsifying;
5) Margarine: suggested concentration(%) 0.5-3 as emulsifier,anti spattering agent,browning agent;

Packing & Delivery

The packages: Packed in 5KG Aluminum foil bags, 5X5 Bags in a carton (25KG net weight), 8750KGS in a full 20 feet container, with pallets.
How to Storage soy lecithin powder: should storage in the dry and temperature under 25 deg, prevent from sunlight or Fluorescent lights,long time exposure to sunlight will accelerate the oxidation product.

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