Soy lecithin liquid

Product Overview

CAS No:002-43-5

H.S Code: 29232000

Type: natural food emulsifier

EC No: E322

Physical Properties

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. Lecithin is utilized in a wide variety of food/feed and industrial applications. Today, the majority of lecithin used in food and feed applications is derived from soybeans

Technical Literature

Specification of Soy Lecithin Liquid

Test Items Specification
Appearance dark brown flowing liquid
Acetone insoluble 60% min
Moisture& volatile materials 1% max
Acid Value 35mgKOH/g max
Aether insoluble 1.0% max
Gardner 14 max
Viscosity 12000 Cps max


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 processability 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

Packages & Delivery:

packed in 200KGS net weight iron drums, 19.6MT in full container loading.

Inquiry & F.A.Q

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