HXY-1SP GMO FREE emulsifier soya lecithin liquid soybean extract for food additives
|Categories||Soya lecithin as Food Emulsifier|
|Album||View larger image|
|Brand||SOYA LECITHIN FOOD GRADE|
|Grade Standard||Food Grade|
|Appearance||Transparent tawny viscous liquid, Brown fluid soy lecithin.|
|Application||emulsifier, Mold Release, reducing viscosity agent|
|Unit Price||US $ 700 / metric ton|
|FOB port||Tianjin port|
|Terms of Payment||L/C, T/T, Western Union, MoneyGram|
Assay Acetone insoluble
Non-gmo use non gmo raw materia ,Concentrate soya lecithin can thoroughly solve series of phospholipids problems such as the uneven texture, the poor liquidity and the unstable quality, etc. By using such lecithin, the product quality is more stable as well as physical & chemical index.
Surely the emulsification will be also better. Products are packed by filling sealing to avoid air ,so that makes products acid value more stable. Our factory can achieve mass production, one of the production line can produce 100 tons lecithin by one time. Every production line is enough stable for exporting.
This product is a natural product extract from the raw soy. It is rich in lecithin (PC) cephalin (PE) inositol phospholipids (PI), which widely used in the food emulsifying dispersant, mold release agent. And this product has the good emulsifying property, the shallow color and luster, the high activity and the good liquidity
1.As emulsifier: Accelerate the dissolution rate of cocoa butter in sugar, make it completely dissolved and dispersed homogeneously in the chocolate syrup, prevent fat cream phenomenon.
Reduces the surface tension of chocolate, chocolate improve surface structure, non-stick teeth when eating, and refreshing, and smooth surface of the chocolate and maintain luster, improve the quality of food.
2.As release agent : Can improve the chocolate syrup filling mold filling and solid degrees, make the filling mode of chocolate plate convex concave, edges and corners, and can improve the demoulding integrity of chocolate plate, improves the chewing taste of chocolate.
3.As wetting agent : Can improve the water resistance of chocolate, enlarge the humidity range of chocolate processing.
(1) Add 2-5%.
(2) In the milk chocolate, white chocolate, in order not to affect the colour and iustre, appropriate chooses decolorizing soya lecithin.
Ice- cone /wafer:
1.soya lecithin is applied to the Ice- cone and wafer manufacture , mainly for emulsifier, wetting agent.
2.As release agent, soya lecithin help to shape: add lecithin can improve the fragile tube and wafer during demoulding integrity, at the same time also can prevent peeling phenomenon .
Soya lecithin used in biscuit production, mainly as emulsifier, wetting agent and release agent.
1.Add soya lecithin in the crisp biscuit ,can convenient demoulding also play a role on puff.
2.The toughness effect to the improvement of the appearance and shape of biscuits
3.In sandwich biscuit production process, as emulsifier, can make butter, sugar better fusion, more exquisite taste of sandwich.
1.As moisturizing and wetting agent :can improve the properties of candy and prevent the sugar recrystallization, can improve the wetting properties of food, also have a good dispersion.
2. Can make the products taste good, no oil leakage, not stick in the process of machining cutting knife, improve processing conditions.
As emulsifier: add 0.1 ~ 0.3% soybean lecithin make fat mixing of various kinds of melting point. At the same time ,soya lecithin has the ability to resist oxygen, it can prevent the margarine from rancidity, prolong shelf life.
Macaroni, egg noodles, and liner:
Emulsifier, moisturizing agent, antioxidant: Make water, surface can better fusion, increase the noodles and the elasticity of the dough, can prevent the pasta water evaporation, the colour and iustre of all kinds of food.
Bread, steamed bread and cakes:
As emulsifier, wetting agent ,antioxygen: add lecithin 0.6 ~ 1% can make the water in the dough evenly dispersed, increase the extensibility of the bread, flexibility and expansibility, moisture not easily loss, keep the bread soft performance, the stoma of the bread heart is small and the swelling is loose, make bread more soft, slow hardening of the bread.
Increasing the smoothness of the product, but also can prevent the products "sandy" phenomenon, reduce the dosage of egg yolk to cream, stable performance.
Tan or brown transparent liquid
1. Be set to cool.dry and ventilated place .away from Fire source.
2. Sealed, avoid light, Prevent from rain and strong acis or alkali.
3. Lightly transport and protect from package damage.
Liquid ( without pallet )
1. 200kgs net weight steel drums(small mouth & top open)
small mouth :1x20 fcl can load 98 drums( two layer standing and one layer sleep), with 19.6tons total.
top open: 1x20 fcl can load 80 drums ( two layer standing ), with 16 tons total
2. 20 liters Portable plastic drums, with 12 tons total
3.200kgs HDPE drums:1x20 fcl can load 80 drums ( two layer standing ), with 16 tons total
4.1MT IBC drums:1X20fcl can load 20 IBC drums, with 20tons total
5.Flexi bag packing with 22 tons total
Pallet:Wooden fumigation pallets can be added as per request.
Adding pallet: all 200kgs drum,4 drums on one pallet,20 pallets, 80 drums/16mt for 20'fcl max.
TIANJIN HEXIYUAN LECITHIN TECHNOLOGY CO., LTD
Our workshop laboratory
Service we can provide:
1. Mixed container, we can mix different items in one container.
2. Quality control, before shipment, free sample for test. after shipment, keep sample for 3 years
3. Prompt shipment with professional documents
4. Packing as your request, with photo before shipment
Free samples for test: