BRIEF INTRODUCTION:

Lecithins are prepared by extracting and purifying phospholipids from soybeans and other plant sources, such as sunflower and rapeseeds. Lecithin is a complex mixture of acetone-insoluble phosphatides that consist chiefly of phosphatidyl-choline, phosphatidyl-ethanolamine, and phosphatidyl-inositol, combined with various amounts of other substances such as triglycerides, fatty acids and carbohydrates.

APPLICATION:

Margarine

Water-in-Oil emulsifier, gives a better spread ability, prevents ‘‘weeping’’ or ‘‘bleeding’’ of the moisture present, reduces spattering, promotes browning during frying, increases the shortening effect when margarine is used in baking, promotes easier ingredients uniform blending, improves stability, protects the product from oxidation, improves shelf life.

Confactionery & Snack Foods

For Chocolates & Compound Coatings, facilitates high-speed production by lowering viscosity, decreases cost    by reducing cocoa butter requirement, reduces fat and sugar bloom or graying.

For Candy, provides moisture barrier to minimize sticking, minimizes oiling out, improves mix ability, improves texture and chewiness, prolongs shelf life, improves flavor retention, improves extrusion, and facilitates equipment release when incorporated in spray oils.

For Chewing Gums, helps the ingredients disperse well, improves softness, reduces tackiness, gives high elasticity, and improves moisture retention.

For Caramel Corn, prevents clumping, enhances mouth feel.

For Crisp, improves mouth feel, make it more crispy.

For Instant Noodle, enhances the flexibility and chewiness, prevents the noodle mushing when boiling, lower viscosity, improves mouth feel.

Baked Goods

For Bread and other yeast–raised products, ensures even blending, facilitates processing, improves fermentation tolerance, increases volume, improves crumb structure,

Improves uniformity, improves shortening value of fat, increases moisture retention, improves shelf life by retarding staling or starch retrogradation, and improves release.

For Cookies & Crackers, promotes even dispersion of the fat to more readily mixes fat with sugar, flour, and other ingredients, improves emulsification, mixed into cracker and cookie dough easily to modify the consistency, facilitates processing by reducing stickiness, improves moisture retention, reduces greasiness of cookies with high shortening content, improves tenderness, improves the extrudability and release from the die.

For waffles, reduces batter viscosity, improves release from the grill, provides strength and crispiness, and reduces sogginess, improves tenderness.

For Cakes, cake mixes, pancakes, doughnuts, sweet rolls, as emulsifier for cake mixes to assure easy pan-release and to prevent the cakes from falling or dipping in the center, improves symmetry, grain and texture, improves volume, crumb, tenderness, freshness and shelf life. Egg yolk sparing agent.

For Low fat cookies, crackers, pretzels, increases lubricity of dough and finished baked goods, improves extrudability, reduces down time, improves machinability.

Instant foods

Wetting agent and emulsifier in instant foods including cocoa powder, instant drinks, instant cocoa and flavored coffee, powdered protein drinks, coffee whiteners, instant puddings, cake mixes, and instant toppings. Improves dispersion of high fat powders, enhances hydration of high protein ingredients.

Release

Pan release, Belt release, Product separation, Heat resistant

Dairy products

For cheese, improves the yield, increases moisture, reduces the hardness, and improves the flavor and texture.

Improves the wettability and dispersibility of various milk powders.

Improves the heat stability of recombined milk products

Infant formula contain either hydrophilic or de-oiled lecithins as fat emulsifiers

Meat products

Improves the stable dispersion of fat to facilitate high-speed production, prevents dehydration, shrinkage and stiffness.

For Meat sauces, Gravies, Canned meat products, reduces fat separation, improves consistency, texture, improves mouth feel, prolong shelf life.

For Sausage, prevents retrogradation of starch, improves mouth feel, and prolongs shelf life.

TECHNICAL SPECIFICATIONS:

1) Liquid soy lecithin

PACKAGE:

20kgs plastic drums, 10.8MT per 20’ container with pallets.

200kgs iron drums, 16.0MT per 20’ container with pallets.

1000kgs IBC drums, 20.0MT per 20’ container without pallets.

STORAGE AND TRANSPORTATION:

The product should be stored on the pallet, in a light-proof, well-closed, cool, dry and ventilated place. Following the above guidelines should insure 12-month shelf life. After opening the original packing, the complete content should be used immediately. Material can be microbiologically contaminated from unhygienic environment. It is a non-dangerous product and can be transported as a common chemical product. Protect them from sunshine or rain. Must not be loaded and transported with toxic, hazard outstand polluting substances. Handle with care in order to avoid damaging the package.

2) Solid soy lecithin

PACKAGE:

20kgs paper cartons, 10.0MT per 20’ container without pallet and 7.5MT per 20’ container with pallets.

STORAGE AND TRANSPORTATION:

The product should be stored on the pallet, in a light-proof, well-closed, cool, dry and ventilated place. Following the above guidelines should insure 12-month shelf life. After opening the original packing, the complete content should be used immediately. Material can be microbiologically contaminated from unhygienic environment. It is a non-dangerous product and can be transported as a common chemical product. Protect them from sunshine or rain. Must not be loaded and transported with toxic, hazard outstand polluting substances. Handle with care in order to avoid damaging the package.

3) Phosphatidylcholine

PACKAGE:

20kgs paper cartons, 10.0MT per 20’ container without pallet and 7.5MT per 20’ container with pallets.

STORAGE AND TRANSPORTATION:

The product should be stored on the pallet, in a light-proof, well-closed, cool, dry and ventilated place (at a temperature of 15-25℃ and a relative humidity of ≤60%). Following the above guidelines should insure 12-month shelf life. After opening the original packing, the complete content should be used immediately. Material can be microbiologically contaminated from unhygienic environment. It is a non-dangerous product and can be transported as a common chemical product. Protect them from sunshine or rain. Must not be loaded and transported with toxic, hazard outstand polluting substances. Handle with care in order to avoid damaging the package.

QUALITY AND SAFETY ASSURANCE:

Controlled under certified quality system ISO and product safety is ensured by established safety system.

TEST METHOD: Full details and test method are available on request.