Description
Lecithin is a complex mixture of phospholipids, glycolipids,
glycerides and other minor components. Soya Lecithin contains both
a hydrophobic as well as a hydrophilic portion, which imparts some
useful, functionalproperties in food processing. Soya Lecithin is
produced by a special evaporation technique.
Specification
(Physio-chemical)
PARAMETERS
VALUE
Characteristics
Pure Soya (Non
Modified)
Odour
Typical Soya
Appearance
Semi
Viscous Yellow to Brown Liquid
Acetone Insoluble
*2% min
Moisture
1.0% max.
Hexane Insoluble
0.3% max.
Acid Value
*0 mg
KOH / g max.
Peroxide Value
*0 meq / kg max.
Colour Gardner
*2 max.
GMO
Negative
Heavy Metals
<*0 ppm
Pesticides
<*0
ppb
Aflatoxins
<*0 ppb
Microbiological
PARAMETERS
VALUE
Total Plate Count (cfu/gm) ***0
max
Total Coliform (per
g)
Negative
E. Coli (per g)
Negative
Salmonella (per *5g)
Negative
Yeast &
Moulds
<*0 cfu/gm
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+ 6 0 1 1 2 1 1 9 1 8 8 7
0 0 6 0 1 1 2 1 1 9 1 8 8 7
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