Sagitta Pvt Ltd

Powai, Mumbai, Maharashtra

use in food & feed

use in paints, printing ink, coatings, audio video tapes, paper industries, rubber industry and explosive.

bread to improve the extensibility and elasticity of dough, which enhance their handling properties. Lecithin is also an antioxidant and enhances the stability of vitamins in bakery goods.

in cookie manufacturing, addition of lecithin helps to obtain smooth, easily formed dough. Cookies made with lecithin remain pleasantly crumbly so that it may even be possible to reduce the fat content. Also, lecithin retards the oxidation of fat so cookies stay fresh longer.

PhosphatidylCholine35, isareddishbrownviscousliquid and compound of fractionated lecithin and soyabeanoil withenrichedphosphatidylcholinecontent.

ItisamixtureofNonpolar(triglycerides)andpolar(Phosphotides & Glyco) Lipids.

in addition to phospholipids. Soybean lecithins contain triglycerides, sterols small quantity of fatty acids, carbohydrates and sphingolipids.

fractioning (breaking up) there complex mixtures of adding elements such as refined oils or other surfactants.

can create new products tailored for specific applications.

in food product :- its hydrophilic/hydrophilic character makes it an ideal food emulsifier.

in pharmaceutical or cosmetic :- to form liposomes, tiny vescicles, to encapsulate useful substances.

lecithin is also a component in paint, molding, explosives, fertilizers, waxes and many other products

it ensures excellent digestibility of fat and energy because it acts as a natural emulsifier

it improves the digestibility of the other nutrients in the feed and promotes the absorption of the fat-soluble vitamins

it has been specially developed for use in energy-rich feed mixtures for poultry.

it is natural performance enhancement

support for the immune system

efficient metabolism

optimal supplies of choline and energy

excellent binding of dust

it acts as energy supplies, energy concentrates, fat & protein enrichment

it helps as a physiological agent and aids in pelletizing

it increases the egg mass & production.

decrease feed dust.

improves feed efficiency

improves survival rate of shrimp and fish larvae

improves growth rate of fish and shrimp

improves feed utilization efficiency increases resistance to stress

provides a consistent source of bio-available phospholipids

good energy source

mobilizes cholesterol

nutritionally superior source of choline, iositol and unsaturated faty acids

reduces the leaching of water-soluble nutrients

acts as a natural antioxidant

acts as a feed attractant

it acts as a energy supplies, energy concentrate, fat enrichment.

more productive milch breeds demand high energy during lactation period. So it acts as energy supplies.

it increases the milk fat as well as milk production

it reduces the chance of infertility, loss of weight, ketosis, and lower milk production bia optimal energy supply.

long chain fatty acids (linoleic, linolenic, palmitic acids) are used for the milk fat synthesis. These fatty acids adsorbed on to particles in the rumen where they are hydrogenated by microbes and absorbed only from the intestine which increases fat percentage in the milk.

it improves the absorption of fat soluble vitamins and other nutrients.

less moisture contents is advantageous for reduces the fungal growth in the feeds.

it increases the palatability of the feeds