Our factory currently mass produces soy phosphatidylcholine 80%. It has begun to supply cosmetics manufacturers, health care product manufacturers, and food industry companies in bulk quality. The price is competitive. The factory quality management is under the supervision of the HACCP food safety certification system.
Lecithin is also called phosphatidylcholine (PC), a lipid formed by the dehydration and condensation of glycerol, fatty acids (two molecules), phosphoric acid and choline. The fatty acid chains in the molecule are saturated and unsaturated, and are non-polar. The hydrophobic tail of phosphate; the phosphocholine part is a dipolar ion, which is a polar hydrophilic head, known as the "third nutrient" after protein and vitamins. It is the material basis of life and the basic raw material for various cell membrane structures. It exists in every cell and is more concentrated in the liver, brain, heart, kidney and immune system. The human body is synthesized by the liver, and food is mainly found in soybeans. , In the yolk. GB 2760-96: Hydrogenated vegetable oil, pastry, candy, gum base, all limited to GMP.
FAO/WHO (1984, g/kg): margarine, broth (according to GMP); cottage cheese 5 (calculated as the emulsion mixture, used alone or in combination with other stabilizers and carriers); instant milk powder, instant Cream powder, prepared *food, *canned food, 5; chocolate and filled chocolate 5-10 (lecithin insoluble in acetone, depending on the type of chocolate, total emulsifier 15); cocoa powder and sugary cocoa powder, cocoa liquor Block, cocoa butter cake, 10 (lecithin insoluble in acetone, total emulsifier 15); cream 5 (used alone or in combination with other thickeners and modifiers, only used for pasteurized whipped cream or used for Whipped UHT cream and sterilized cream), cereal-based processed children's food 15 (dry basis).
According to Japanese regulations, as an emulsifier, it can be used for margarine and shortening, accounting for 0.1% to 0.5% of the total fat content; chocolate, taffy (glossy products, improve chewing feeling, prevent blooming, and reduce the viscosity of chocolate during refining. For production and cutting, 0.3%～0.5% for chocolate and 0.2%～0.5% for taffy); 0.2%～0.5% for bread, biscuits and cakes (mixed with oil and shortening to prevent aging and anti-oxidation) ; Noodles, macaroni (adding 0.3% to 0.5% of wheat flour can enhance the toughness of the product, even after being cooked, it will not extend and deform); ice cream 0.5% (improve taste and prevent lactose crystallization); soy sauce (in koji making) When added at time, it can enhance the enzyme power and improve the quality).It can still be used as impregnant, viscosity modifier, wetting agent, etc. The choline and inositol contained in it belong to the B vitamin family and have excellent nutritional effects. The cephalin contained in it has antioxidant or metal chelation effects, while glycerophosphoric acid has the function of strengthening the nervous system. Lecithin has the effect of preventing and treating high blood pressure.
Stability: Stable, but light, heat, moisture and air-sensitive. Incompatible with strong oxidizing agents.