| Customization: | Available |
|---|---|
| CAS No.: | 8002-43-5 |
| Formula: | N/a |
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Modified soybean lecithin
Modified soybean phospholipid refers to improving or strengthening the functional properties of phospholipid by changing the molecular structure of phospholipid through organic chemical reaction. Modified soybean phospholipids have good hydrophilicity, with an HLB of 9-10, and are used for emulsification, film removal, viscosity reduction, and molding of dairy beverages, candies, baking, puffing, and frozen foods. The appearance is a semi transparent light yellow viscous liquid, which is easily dispersed in water and also soluble in oil. Dissolve in water to form a milky white liquid.
| Test item model | MA-60 |
| Acetone insoluble substance (%) ≥ | 58 |
| N-hexane insoluble (%)≤ | 0.3 |
| Water and volatile matter (%)≤ | 1.0 |
| Epilepsy value (g/100g) | 85-95 |
| Acid value (mgKoH/g)≤ | 30.0 |
| Peroxide value (meg/kg)≤ | 10 |
| Viscosity (at 25 degrees)≤ | 10000 |
| Total lead (mg/kg)≤ | 1.0 |
| Total arsenic (mg/kg)≤ | 3.0 |
| Gartner value 5%≤ | 12 |
Application:Used in dairy and instant foods in the food industry to improve their instant performance; Used in the production of ice cream to improve emulsifying properties and prevent the formation of ice crystals; Used in chocolate products, with functions such as reducing viscosity, antioxidant, and oil resistance; Used for baking food to improve the water solubility of the product; It also has the functions of increasing the texture and extensibility of cake frosting, improving food quality and anti-aging, and extending the fresh-keeping period of food. In addition, it can also be used as an emulsifier in beverages, cream soups, and seasonings, as a dispersant for high-fat products, or as an emulsifier in low-fat salad sauces.
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