Soy lecithin
Lecithin is a waxy, fatty, yellow-brown substance that comes from plant or animal tissues. Eggs were the original source of lecithin, but many foods now incorporate soy lecithin derived from soybeans instead. This relatively inexpensive and easy-to-produce alternative serves a variety of functions in foods. These primarily arise from its ability to stabilize blends of ingredients. Soy lecithin also adds to your daily intake of the essential nutrient choline.
Specifications | Min | Max | Value | Units | Method |
Appearance | Complies | Viscous liquid | F-01 | ||
Acid Value | 30 | `24.82 | mgkOH/g | AOCS # ja 6-55 | |
Peroxide Value | 5 | ˂ 0.5 | Meq O2/kg | AOCS # ja 8-87 | |
Gardner Color (10% W/V) | 12 | 11.6 | Grander | I-23 | |
Moisture | 1 | 0.58 | % | AOCS # 2b 8-87 | |
Brookfield Viscosity | 7000 | 12500 | 9300 | Mpa.s | AOCS # ja 10-87 |
Acetone Insoluble | 60 | 62.49 | % | G-02 | |
Hexane Insoluble | 0.3 | 0.26 | % | AOCS # ja 3-87 | |
Total Plate Count | 1000 | ˂ 10 | ufc/g | ISO 4833 | |
Yeast & Moulds | 100 | ˂ 10 | Ufc/g | ISO 21527 | |
Coliform | Absent | Absent | /g | ISO 4831 | |
Salmonella | Absent | Absent | /25g | ISO 6579 | |
Enterobacteriaceae | 10 | ˂ 10 | CFU/g | ISO 21528-2 | |
GMO | Not Detected | Not Detected | PCR |
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