| Customization: | Available |
|---|---|
| CAS No.: | 8002-43-5 |
| Formula: | N/a |
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Food grade natural soybean lecithin
Made from concentrated soybean phospholipids and degraded by lipase, the HLB value (8-9) is significantly increased, with good fluidity, hydrophilicity, and excellent emulsification performance. The product has significant improvements in emulsification stability, emulsification heat resistance, acid resistance, emulsification salt resistance, and other aspects.
| Test item model | ME-50 |
| Acetone insoluble substance (%) ≥ | 50 |
| Water and volatile matter (%)≤ | 1.0 |
| Acid value (mgKoH/g)≤ | 60.0 |
| Peroxide value (meg/kg)≤ | 5.0 |
| Viscosity (at 25 degrees)≤ | 10000 |
| Total lead (mg/kg)≤ | 2.0 |
| Total arsenic (mg/kg)≤ | 3.0 |
| The content of lysophosphatidylcholine at 1/2 position is ≥ | 8 |
Application:
The three-dimensional spatial structure of enzymatic hydrolysis of soybean phospholipids helps to delay the aging of starch in baked foods, improve gelatinization temperature, and maintain the freshness and softness of the finished product; The emulsification performance of enzymatic hydrolysis of phospholipids can improve the properties of oils. Mixing enzymatically hydrolyzed soybean phospholipids with high melting point oils can produce oils with a melting point range of 25~70 ° C, which have good crispness and excellent storage stability; Phospholipids have good hydrophilicity and can improve the moisture content of hydrophobic powders and disperse in liquids; Eliminate the mutual exclusion between fat and water, and add oily products on the surface, such as chocolate and high fat milk powder. Effectively preventing flocculation in tea beverages.
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