Soya Lecithin Food Emulsifiers
Product Description
Soya Lecithin is a natural emulsifier derived from soybeans. It is a complex mixture of phospholipids, triglycerides, and other lipids, which makes it an excellent ingredient for stabilizing emulsions in food products. Soya Lecithin is widely used in the food industry due to its ability to improve texture, enhance flavor, and extend shelf life. It is a versatile ingredient that can be found in a variety of food products, including baked goods, chocolates, margarine, and salad dressings. Additionally, it is non-GMO and can be used in both vegetarian and vegan formulations.
Uses
- Emulsification: Helps blend oil and water-based ingredients, preventing separation.
- Stabilization: Enhances the stability of emulsions, improving the texture and mouthfeel of products.
- Moisture Retention: Aids in retaining moisture in baked goods, prolonging freshness.
- Flavor Enhancement: Improves the distribution of flavors in food products.
- Anti-Sticking Agent: Reduces stickiness in products like chocolates and confections.
- Nutritional Supplement: Provides essential fatty acids and choline, beneficial for health.
Technical Data
| Property | Specification |
|---|---|
| Appearance | Yellow to brown liquid or powder |
| Odor | Characteristic, mild |
| pH | 6.0 – 7.0 |
| Moisture Content | ≤ 1.0% |
| Fatty Acid Composition | Phosphatidylcholine (PC) 20-30% |
| Solubility | Soluble in oil, insoluble in water |
| Storage Conditions | Cool, dry place, away from light |
| Shelf Life | 12-24 months (when stored properly) |
| Usage Level | 0.5% – 5% of total formulation |
Key Benefits
- Natural Source: Derived from soybeans, making it a natural choice for food formulations.
- Versatile Application: Suitable for a wide range of food products, from baked goods to dressings.
- Health Benefits: Contains essential nutrients that can contribute to overall health.
- Non-GMO: Meets the growing demand for non-genetically modified ingredients in food products.
Conclusion
Soya Lecithin is an essential ingredient in the food industry, providing numerous functional benefits that enhance product quality and consumer satisfaction. Its natural origin, combined with its versatility and health benefits, makes it a preferred choice for food manufacturers looking to improve their formulations.