Soya Lecithin Liquid Food Grade
Product Description
Soya Lecithin is a natural emulsifier derived from soybeans. It is a viscous, yellowish-brown liquid that is widely used in the food industry due to its ability to blend ingredients that typically do not mix well, such as oil and water. This product is non-GMO and is extracted using a gentle process that preserves its functional properties. Soya Lecithin is rich in phospholipids, which are essential for maintaining cell membrane integrity and promoting overall health. It is recognized for its versatility and is suitable for a variety of applications in food production.
Uses
- Emulsification: Helps in stabilizing emulsions in sauces, dressings, and spreads.
- Baking: Enhances dough stability and improves texture in baked goods.
- Confectionery: Used in chocolates and candies to improve flow and prevent separation.
- Nutritional Supplements: Acts as a carrier for vitamins and other nutrients.
- Dairy Products: Improves the texture and mouthfeel of dairy items like ice cream and yogurt.
- Plant-Based Products: Ideal for vegan and vegetarian formulations as a natural emulsifier.
Technical Data
| Property | Specification |
|---|---|
| Appearance | Yellowish-brown liquid |
| Odor | Characteristic soy odor |
| pH | 6.0 – 7.0 |
| Viscosity | 200 – 500 cP at 25°C |
| Density | 0.9 – 1.0 g/cm³ |
| Phospholipid Content | Minimum 60% |
| Moisture Content | Maximum 1% |
| Storage Conditions | Store in a cool, dry place away from direct sunlight |
| Shelf Life | 12 months when stored properly |
| Solubility | Soluble in oil, insoluble in water |
Key Benefits
- Natural Emulsifier: Provides a clean label alternative to synthetic emulsifiers.
- Health Benefits: Supports cognitive function and liver health due to its phospholipid content.
- Versatile Application: Suitable for a wide range of food products, enhancing texture and stability.
- Non-GMO: Sourced from non-genetically modified soybeans, appealing to health-conscious consumers.
Conclusion
Soya Lecithin Liquid Food Grade is an essential ingredient for food manufacturers looking to improve product quality and stability. Its natural properties and versatility make it a preferred choice in various applications, from baking to confectionery. With its health benefits and non-GMO status, it aligns with the growing demand for clean label products in the food industry.