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Help CenterSoya Lecithin as Food Stabilizer
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Specifications
food stabilizerSpec.: Alcohol insoluble 60% min.
Packing: 200kgs/drum, 1FCL=19.6mts
Quick shippment
Soya Lecithin as food stabilizer
Specification:
Item |
HXY-1SP |
Appearance |
Translucent liquid |
Assay Acetone insoluble |
≥60% |
Ether insoluble |
≤0.5% |
Acid value |
≤30mgKOH/g |
Moisture |
≤1.0% |
Color,Gardner,5% |
≤12 |
Peroxide Value |
0 |
Description:
Concentrate soya lecithin can thoroughly solve series of phospholipids problems such as the uneven texture, the poor liquidity and the unstable quality, etc. By using such lecithin, the product quality is more stable as well as physical & chemical index.
Surely the emulsification will be also better. Products are packed by filling sealing to avoid air ,so that makes products acid value more stable. Our factory can achieve mass production, one of the production line can produce 100 tons lecithin by one time. Every production line is enough stable for exporting.
Application:
This product is a natural product extract from the raw soy. It is rich in lecithin (PC) cephalin (PE) inositol phospholipids (PI), which widely used in the medicine/pharmaceutical, food, animal feed and industrial emulsifying dispersant, mold release agent. And this product has the good emulsifying property, the shallow color and luster, the high activity and the good liquidity
Packing:
20 kg/plastic drum,200 kg/iron drum or according to customer special need.
Status:
Tan or brown transparent liquid
Storage:
1). Be set to cool.dry and ventilated place .away from Fire source.
2). Sealed, avoid light, Prevent from rain and strong acis or alkali.
3). Lightly transport and protect from package damage.
Storage life/Shelflife:12 months
Factory:
Send Inquiry to This Supplier
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