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
SKU: 1027 Category:

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