| CAS No: | 8002-43-5 |
| H.S Code: | 29232000 |
| Type: | natural food emulsifier |
| EC No: | E322 |
| EINECS No.: | 232-307-2 |
| MF: | C40H82NO9P |
| Quality Control system | BRC/FSSC 22000 |
Soy Lecithin applications:
Used in baked foods:
Soya Lecithin can increase the toughness of the dough, its hydrophilic properties make the dough in the flour to increase viscosity;It can also improve the chemical fermentation processing products texture, and ultimately improve the product symmetry, size, particle, surface appearance and texture;it can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged processability period.Soy lecithin dosage: 0.25% to 1% powder base.Soy lecithin can also prevent evaporation of moisture from baked food,during storage.Increase shelf life and softness.it can increase food lubricity during the processing baked foods,significantly reduce the times to clean the processing machines cutters.In fried foods,to prevent oxidation of Vitamin A and Vitamin E.Increase lubrication in low-fat foods. Dosage: 2% to 3% oil base
used in powder beverages:
The beverage powder rapidly dissolves in cold water, milk or other aqueous solution is very important. Typically, the protein powder, cocoa, fiber, vitamins, minerals and other substances made difficult to disperse in an aqueous solution, also the higher fat content powder is hard to dispersed in the water too, using the soy lecithin can increse the disperse ability: usually in an amount of 1.0 to 5.0% (by weight).
Soy Lecithin powder(de-oil soy lecithin) usage in the biscuit production:
De-oil soy lecithin is from the soy lechtin oil, remove of the "triglyceride (TG)",it is more pure and has the good tast flavor.Soy Lecithin powder or granular also have a good performance of mixing with the raw materials with its emulsification. Using soy lecithin powder to produce biscuit can reduce 1/2 of the quantity of soy lecithin oil,(the add amount is 0.2% by weight).
Soya Lecithin can increase the toughness of the dough, its hydrophilic properties make the dough in the flour to increase viscosity;It can also improve the chemical fermentation processing products texture, and ultimately improve the product symmetry, size, particle, surface appearance and texture;it can protect the yeast in the frozen dough,increasing the volume,in favor of dough extruded, prolonged processability period.Soy lecithin dosage: 0.25% to 1% powder base.Soy lecithin can also prevent evaporation of moisture from baked food,during storage.Increase shelf life and softness.it can increase food lubricity during the processing baked foods,significantly reduce the times to clean the processing machines cutters.In fried foods,to prevent oxidation of Vitamin A and Vitamin E.Increase lubrication in low-fat foods. Dosage: 2% to 3% oil base
used in powder beverages:
The beverage powder rapidly dissolves in cold water, milk or other aqueous solution is very important. Typically, the protein powder, cocoa, fiber, vitamins, minerals and other substances made difficult to disperse in an aqueous solution, also the higher fat content powder is hard to dispersed in the water too, using the soy lecithin can increse the disperse ability: usually in an amount of 1.0 to 5.0% (by weight).
Soy Lecithin powder(de-oil soy lecithin) usage in the biscuit production:
De-oil soy lecithin is from the soy lechtin oil, remove of the "triglyceride (TG)",it is more pure and has the good tast flavor.Soy Lecithin powder or granular also have a good performance of mixing with the raw materials with its emulsification. Using soy lecithin powder to produce biscuit can reduce 1/2 of the quantity of soy lecithin oil,(the add amount is 0.2% by weight).
Contact Details: Orison Chemicals Limited-a globle food additives,water treatment chemicals supplier.
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