Listing ID #3839763
Company Information
Ask for more detail from the seller
Soy Lecithin Composition
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 a combination of naturally-occurring phospholipids, which are extracted during the processing of soybean oil. The soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This process hydrates the soybeans and loosens the hull. The soybeans are then cleaned and cracked into small pieces and the hulls are separated from the cracked beans. Next, the soybean pieces are heated and pressed into flakes. Soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation1
Normaly Lecithin used as an Emulsifier, Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent, Mixing and Blending Agent, Release Agent, Conditioning, Lipotropic, Surface Active Agent & as an Emollient & Anti-Oxidant as well.Lecithin also has some important Nutraceutical properties like it Decrease level of cholesterol and harmful lipids, Supplies polyunsaturated fatty acids, Provides Phosphatidyl Choline; an Essential Phosphalipids, Protection against fatty degeneration of the Liver / brain, Improves memory function, Promoted ability to concentrate, Controls Lipometabolic Disorders.
Lecithin is successfully used in the poultry feed in the United States and European countries. Inspired by this our R & D has introduced a new products poultry feed grade lecithin oil. Our product prestige soya lecithin - poultry feed grade lecithin oil has been introduced after a continued and vigorous research work by our technical department. And within a short span of time it has established repute in the market and we are regularly supplying to major giants of the industry.
olor
Light Brown to Yellow
Appearance
Semi-Liquid, viscous syrup
Odour
Predominately Soya
Taste
Characteristic of Soyabean
Specific Gravity
1.040 + 0.005 at 25o C
Moisture
0.8% to 1.5%
Acid Value(mgKOH/g)
25 to 35
Toulene Insoluble
0.5% to 1%
Acetone Insolubles
60% to 65%
Solubility
Insoluble in water and acetone
Hexane Insolubles
<0.3%
Energy Value
8,500 kcal/KG approx.
Specification
Color (Gardner Scale)
Light Brown to Yellow 10-12 Max.
Physical Appearance
Viscous Semi-liquid
Odor
1.00%
Acetone Insoluble
60-65%
Acid Value
30 mg KOH/gm Max.
Benzene Insoluble
0.3% Max.
Peroxide Value
< 5 meq/Kg
Viscosity at 25°C
150 Poise Max
Insoluble in water and Acetone
Specifications
Method Of Analysis
Semi Liquid
Colour
10- 12 Max
Gardner Scale
Max. 1.0%
IS : 548 (Part 1) 1964
Max. 35 KOH/g Max
Max. 5.0 m.eq
Hexane Insoluble
Max. 1.0 % C
USP. NF - 18 : Method : 1(921)
Min. 60%
USP. NF - 18 : Page : 2259
pH Value
7
By pH Meter
Viscosity
80 - 120 Poise
Brookefield Viscometer
Total Plate Count cfu / gm
3000 Max.
IS : SP : 18 (Part I) 1980
Coliforms cfu / gm
Nil
E. Coli. cuf / gm
Yeast & Mould cfu / gm
100 Max.
Salmonella 25/ gm
By clicking Get Quotes Now, I accept the T&C and Privacy Policy.
Connect with us