Soy Lecithin - In-house standard
Soy lecithin has a wide range of applications in the food industry. It is commonly used as an emulsifier, stabilizer, and dispersing agent in various food products, including baked goods, chocolates, margarine, dressings, and processed meats. It is also used in pharmaceuticals, cosmetics, and industrial applications, such as inks, paints, and lubricants.
Soy lecithin is a mixture of phospholipids, triglycerides, and other compounds extracted from soybeans. It typically consists of phospholipids such as phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol. It is a natural emulsifier, which means it helps to stabilize and blend together ingredients that would normally separate, such as oil and water.
CAS Number: 8002-43-5.
EINECS Number: 232-307-2.
Chemical Formula: C30H50NO8PR2.
Purity: 98%, or as per request.
Testing Method: HPLC, GC, TLC, UV, MS.
Color Appearance: Yellow to light yellow powder. The color varies depending on the purity.
Source: Soybeans (Latin Name: Glycine max).
Manufacturing Process: Extraction - Degumming - Drying - Purification - Liquid or Powder Form - Quality Control and Testing - Packaging and Storage.
Usage Forms Customizable: Capsules, Powder, Liquid, Granules…
Storage: The product should be sealed and stored in a cool, dry, well-ventilated place away from direct sunlight and sources of heat. Take care to avoid cross-contamination of the product with other substances, as it can affect its purity and quality.
Documentation and Certificates: Certificate of Analysis (CoA) /GMP/ KOSHER/ HALAL/ BRC/ ISO/ FSSC/ HACCP/ SGS/ CNAS/ USDA Organic/ EU Organic/ EU Health Certificate.
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