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Soya Lecithin Food Grade
What is Soya Lecithin ?
Crude lecithin is brown to pale-yellow fatty substance with a
liquid to plastic consistency. it contains 60-70% polar lipids
(insoluble in acetone), 30-40% neutral oil, and approximately 0.5-2%
moisture. The colour is dependent on the origin and process conditions.
Well-purified lecithin smell type-specific to neutral and have very
little flavor, Deoiled lecitin is powdery and can be amdein to granules.
Lacithin is a complex mixture of phospholipids. Chemically, lecithin is
phosphatidyicholine (PC) with the choline component accounting for
about 13.5% of the molecule. Granulated "commercial" lecithin generally
is a mixture of phospholipids extracted from soybean, containing about
23% PC. Lecithin and other phospholipids contain both a hydrophobic and
hydrophilic portion, which imparts same useful, functional properties
in food processing. Lecithin can serve as an emulsifier, fat replaced,
mixng/blending aid, release agent, separation agent, and viscosity
modifier and as a wetting agent.
Physical Appearance
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Semi Liquid, Viscous Syrup
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Odor
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Typical Predominantly Soya
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Taste
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Characterizations of soyabean
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Acetone Insoluble
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60-65%
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Hexane Insoluble
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0.3% Max.
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Moisture
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1.0% Max.
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Acid Value
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30 mg KOH/g Max.
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Viscosity at 25oC
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80-140 poise
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pH
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7
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Colour
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10 + G
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10 + Gardner
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Solubility
- Insoluble in Water, Acetone, Cold Vegetable Oil
- Soluble in Ether, Petroleum Ether, Vegetable Oil and Fatty Acids.
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