Soy Lecithin: Quality Emulsification Agent
Other Name: soya lecithin
CAS Number: 8002-43-5
Appearance: yellowish-brown Powder or Waxy or Liquid or Paste
Main function: emulsifying agent
Test Method: TLC/HPLC
Free Sample Available
Offer Swift Pickup/Delivery Service
Product Description
Soy lecithin is a natural substance extracted from soybeans. It is commonly used as an emulsifier, stabilizer, and thickening agent in the food industry. Soy lecithin helps blend and bind ingredients together, preventing separation and improving the overall texture of various food products. It is also used in cosmetics, pharmaceuticals, and other industrial applications due to its dispersing and moisturizing properties.
Technical Data Sheet
| Items | Specification | Result | Test Method |
|
Physical&Chemical Data |
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|
Color |
Yellow To Brown |
Brownish Yellow |
Visual |
|
Odor |
Unique Smell Of Lecithin |
Unique Smell Of Lecithin |
Organoleptic |
|
Texture |
Viscous liquid,Paste,Powder,Granular or Block |
Powder |
GB1886.358-2022 |
|
Acetone Insoluble |
≥60% |
97.24% |
GB1886.358-2022 |
|
Loss on drying |
≤2.0% |
0.70% |
GB1886.358-2022 |
|
Hexane Insoluble |
≤0.3% |
0.23% |
GB1886.358-2022 |
|
Acid Value, mgKOH/g |
≤36.0 |
29.7 |
GB1886.358-2022 |
|
Peroxide Value, mmol/kg |
≤5.0 |
0.9 |
GB1886.358-2022 |
|
Residual Solvent |
≤50ppm |
Not detected (LOD 2) |
GB1886.358-2022 |
|
Heavy Metals |
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|
Lead(Pb) |
NMT2.0ppm |
Not detected (LOD 0.02) |
GB1886.358-2022 |
|
Total Arsenic(As) |
NMT3.0ppm |
Not detected(LOQ 0.040) |
GB1886.358-2022 |
|
General Status |
Non-GMO, Allergen Free, Non-Irradiation |
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Packaging &Storage |
Packed in paper-drums and two plastic-bags |
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|
Keep in cool & dry place. Stay away from strong light and heat |
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|
Shelf Life |
Two years if sealed and stored away from strong sun light and heat |
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Function and Effects
★ Emulsification Agent:
Soy lecithin functions as a highly effective emulsification agent in various food and industrial applications. Its amphiphilic nature, with both hydrophilic and hydrophobic regions, allows it to stabilize emulsions by reducing the surface tension between immiscible substances. In food manufacturing, soy lecithin is commonly used to create stable emulsions in products such as chocolate, margarine, and salad dressings.
★ Texture Improvement and Fat Dispersion:
As a phospholipid mixture, soy lecithin plays a crucial role in improving the texture and mouthfeel of numerous food products. It aids in the dispersion of fats and oils, preventing their separation and contributing to the overall sensory appeal of processed foods.
★ Nutrient Delivery in Nutraceuticals:
In nutraceuticals and dietary supplements, soy lecithin serves as a carrier for fat-soluble nutrients, such as vitamins and antioxidants. Its emulsifying properties facilitate the dispersion of these compounds in formulations, aiding in their absorption and bioavailability in the human body. This makes soy lecithin a valuable ingredient in the production of functional food supplements.
Application Fields
★ Emulsification for Enhanced Nutrient Delivery:
Soy lecithin is employed in sports nutrition formulations to enhance the emulsification of fats, facilitating the even dispersion of lipid-soluble nutrients. This emulsifying capability is particularly valuable in the creation of energy bars, protein shakes, and other nutritional supplements, ensuring efficient absorption of essential fatty acids and fat-soluble vitamins by athletes.
★ Texture and Mouthfeel Optimization:
In sports nutrition products, such as protein powders and energy bars, soy lecithin contributes to texture improvement and mouthfeel optimization. By assisting in the dispersion of lipids, it prevents clumping and enhances the overall palatability of these products, promoting consumer acceptance and compliance with nutritional regimens.
★ Stabilization of Ready-to-Drink (RTD) Beverages:
Soy lecithin serves as a stabilizing agent in ready-to-drink (RTD) sports beverages, preventing the separation of water and lipid phases. This is crucial for maintaining product homogeneity and stability over time, especially in protein shakes and other beverage formulations containing fats. The addition of soy lecithin ensures a smooth and consistent liquid texture, addressing formulation challenges associated with lipid-rich ingredients.
Packaging
1kg -5kg
★ 1kg/aluminium foil bag, with two plastic bags inside.
☆ Gross Weight | 1 .5kg
☆ Size | ID 18cmxH27cm
25kg -1000kg
★ 25kg/fiber drum, with two plastic bags inside.
☆ Gross Weight | 28kg
☆ Size| ID42cmxH52cm
☆ Volume| 0.0625m3/Drum.
Large-Scale Warehousing
Transportation
We offer swift pickup/delivery service, with orders being dispatched on the same or next day for prompt availability. 
Our Soy lecithin has obtained certification in compliance with the following standards, demonstrating its quality and safety:
★ GMP Certification (Good Manufacturing Practice)
★ ISO 9001 Quality Management System Certification
★ ISO 22000 Food Safety Management System Certification
★ Kosher Certification
★ Halal Certification
★ HACCP Certification
Q:Can soy lecithin be substituted with other ingredients?
A:In some cases, soy lecithin can be substituted with alternatives such as sunflower lecithin or egg yolk lecithin, depending on the desired outcome and recipe requirements. However, it’s important to note that different lecithins may have slightly different properties and may not provide the exact same results.
Q:Is soy lecithin genetically modified (GM)?
A:The majority of soy lecithin available commercially is derived from genetically modified soybeans. However, there are also non-GM soy lecithin options available on the market.
