Soy Lecithin Powder (non-GMO)-LeciPRO980

Product Overview

CAS No: 8002-43-5

H.S Code: 29232000

Type:Food emulsifier


Physical Properties

Soy Lecithin Powder (granular),de-oiled soy lecithin.
Brand type: LeciPRO980
Appearance: free flowing light yellow powder or granular;
Color: light yellow,decolored;
Origin: non-GMO soy beans;
Production method: acetone extraction;
Production quality system: BRC, HACCP, Food Safety System Certification 22000,SGS non-GMO;
Products Location: Tianjin,China;

Technical Literature

Specification of Soy Lecithin Powder (non-GMO)

Test items Specification
Acetone insoluble 97% 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


Baked Foods: Soya Lecithin can increase the toughness of the dough,increasing viscosity;To improve the chemical fermentation processing products can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged process ability period.Soy lecithin can also prevent evaporation of moisture from baked food,during storage. Increase shelf life and 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.

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)

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 & Stroage

The packages:in 5KG Aluminum-foil bags,5X5 Bags in one carton (25KG net weight), 8750KGS in a full 20 feet container, with pallets.
Storage:: Soy lecithin powder is easy to absorb moisture and agglomerate, the product should be sealed and stored, and the warehouse temperature should not be higher than 40 degrees Celsius.

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