Food Grade Soya Lecithin
Product Description
Food Grade Soya Lecithin is a natural emulsifier derived from soybeans. It is a yellowish-brown, viscous liquid or a light yellow powder 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. Lecithin is rich in phospholipids, which are essential for cell membrane structure and function. This product is non-GMO and is often used as a dietary supplement due to its potential health benefits, including supporting brain health and cholesterol management.
Uses
- Emulsification: Helps in mixing oil and water-based ingredients in products like salad dressings, sauces, and margarine.
- Stabilization: Prevents separation of ingredients in products such as chocolate, baked goods, and dairy products.
- Texture Improvement: Enhances the mouthfeel and texture of food products, making them creamier and smoother.
- Shelf Life Extension: Acts as a natural preservative, extending the shelf life of various food products.
- Nutritional Supplement: Used in dietary supplements for its potential health benefits, including supporting cognitive function and heart health.
Technical Data
| Property | Specification |
|---|---|
| Appearance | Yellowish-brown liquid or light yellow powder |
| Odor | Characteristic, mild |
| pH | 6.0 – 7.0 |
| Moisture Content | ≤ 1.0% |
| Fatty Acid Composition | Phosphatidylcholine, Phosphatidylethanolamine, Phosphatidylinositol |
| Solubility | Soluble in oil, dispersible in water |
| Storage Conditions | Store in a cool, dry place away from direct sunlight |
| Shelf Life | 24 months when stored properly |
| Usage Level | 0.5% – 5% depending on application |
Key Benefits
- Natural Emulsifier: Provides a clean label alternative to synthetic emulsifiers.
- Versatile Application: Suitable for a wide range of food products, including baked goods, dairy, and sauces.
- Health Benefits: May support cognitive function and cardiovascular health.
Conclusion
Food Grade Soya Lecithin is an essential ingredient in the food industry, valued for its emulsifying properties and health benefits. Its versatility makes it a popular choice among food manufacturers looking to improve product quality and stability.