Discolored Soya Lecithin Liquid For Baking (HXY-3SP)
group nameSoya Lecithin Liquid For Bake
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Min Order1 metric ton
brand nameHexiyuan Soya Lecithin Manufacturer
modelHXY-3SP
payment methodL/C, T/T, Western Union
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update timeSat, 04 May 2024 18:56:58 GMT
Paramtents
CAS No. 8002-43-5
Other Names soybean lecithin
MF C12H24NO7P
EINECS No. 232-307-2
FEMA No. FEMA
Type Acidity Regulators, Antioxidants, Chewing Gum Bases, Colorants, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Preservatives, Stabilizers, Sweeteners, Thickeners
Acetone insoluble % ≥60
Ether insoluble % ≤0.3
Acid value mgKOH/g ≤36
Moisture, % ≤0.5
Packging & Delivery
Weight200kg / metric ton
Min Order1 metric ton
Briefing
Detailed
Discolored Soluble Soya Lecithin Liquid
Main Index:
| Acetone insoluble % | Moisture % | N-hexane insoluble % | Acid number (in KOH) mg/g | Peroxide value mmol/kg | Lead(as Pb) mg/kg | Arsenic(as As) mg/kg | Gardner % | Phosphatidylcholine Content % |
|---|---|---|---|---|---|---|---|---|
| ≥60 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | ≤14 | 10~16 |
Application:
The application of soy lecithin liquid in baking: soy lecithin liquid is widely used in baking for its emulsifying and stabilizing properties.
It helps improve the dough's elasticity, texture, and handling characteristics. It enhances the volume and uniformity of baked goods, resulting in softer cakes, bread with
improved crumb structure, and flakier pastries. Additionally, soy lecithin liquid contributes to extended shelf life by delaying staling and preventing moisture loss.
Its versatility and functionality make it an essential ingredient in the baking industry.
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- Nearest port for product export
- Xingang Port, Qingdao Port, Shanghai Port
- Delivery clauses under the trade mode
- FOB, CFR, CIF, EXW
- Acceptable payment methods
- T/T, L/C, MoneyGram, Westem Union, Cash
- Export mode
- Have the independent export and import right