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NON GMO Soya Lecithin

NON GMO Soya Lecithin

Certificates:ISO 9001:2008ISO 22000:2005Government Recognised Export Trading House
MAHARASHTRA SOLVENT EXTRACTION PRIVATE LIMITEDMumbai City, MH
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Anchored to the MCA registerCIN U15143MH2004PTC144592
Price on request. Ask the factory for a quote.
MOQ not stated Lead time on requestCurrency INR
Key attributesAll specs
Category
Soybean Lecithin
Place of origin
Mumbai City, MH, India

Highlights at a glance

  • Category: Soybean Lecithin
  • Made in Mumbai City, MH, India
  • Certified: ISO 9001:2008, ISO 22000:2005, Government Recognised Export Trading House

Description

NON GMO Soya Lecithin (Food Grade) is clear amber colored, viscous fluid obtained from hydrated gums of Soya crude oil (produced from Soyabeans) by the process of drying and filtration. It consists all natural phosphotides in their original relative proportions and indian soybean oil. NON GMO Soya Lecithin (Food Grade) is a combination of naturally-occurring phospholipids, which are extracted during the processing of indian soybean oil. indian soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation.

Applications of Non GMO Soya Lecithin

  • Lecithin is used in wide variety of food products. It disperses readily in oil & forms hydrates/emulsions in water. Used in Non Dairy Creams, Whole Milk Powders, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods etc. Used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants.
  • Non GMO Soya lecithin is a mixture of phospholipids, naturally occurring fatty molecules, that is derived during the processing of soy beans. It is often found in chocolate bars, and sometimes in ice cream, peanut butter and margerines, where it works as an emulsifier by keeping the ingredients together. It is also added to dough to make it less sticky and easier to rise.

Chemical Analysis

Acetone Insoluble | 62 Min. Moisture | 0.5 Max. Colour (Gardner Scale) | 10-12 Max. Hexane Insoluble | 1% Max. Acid value | 30mgKOH/g Max. Peroxide value | 5.0 Max. Viscosity @ 25 0 c(Brookfield,Spindle No.3,4 R.P.M 10-20) | 80-120 Micro Biological Analysis Total page counts | 3000 Max. Yeasts and Moulds | 100 Max. Salmonella in 25 gm | Absent E-Coli | Absent Coliforms | Absent

Certificates

ISO 9001:2008
ISO 22000:2005
Government Recognised Export Trading House

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MAHARASHTRA SOLVENT EXTRACTION PRIVATE LIMITED
Unverified<1 yr on BharatSealMumbai City, Maharashtra
Year founded
1966
Certifications
3

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