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Soybean lecithin granule or phospholipid powder
Cat No.
EXTC-136
Description
This product is deoiled powdered lecithin, which is made by de-oiling, deodorizing and other purification techniques with soybean liquid lecithin as the raw material. The total content of lecithin is not less than 95% and HLB value is about 7. It is easy for this product to absorb moisture, disperse and expand in water. It is insoluble in acetone, but soluble in ether and hexane, and partially soluble in alcohol, is opropanol and other organic solvents.
Source
Soybean
Applications
1. Medicinal products: Mainly used in emulsifier for embedding liposome or drug components, addition agent of functional components
2. Health foods: Regulate blood fat, invigorate brain, promote intelligence, prevent and treat fatty liver, and delay senility and other physiological functions
3. Baked foods: Reduce the hydrophobic nature of flour dough, prevent ageing, bring back to life, improve expanding property and decrease oil penetration
4. Instant noodles and noodles: Reinforce the flexibility of noodles, reduce starch release at the time of water cooking, decrease the viscosity of flour dough, convenient to process
5. Chewing gum: Good for keeping the gums moist, improve flexibility and chewing mouth feel, and prevent from sticking to teeth
6. Milk and protein beverages: Supply nutrients, improve instant solubility and the stability of fat, and prevent agglomeration and caking
7. Meat products: Improve the combination state of protein, starch and water, good for the moisture retaining quality of meat products
8. Feedstuff for eels and others: Promote the growth of eels and so on; improve fat metabolism and absorption, supply choline, inosite, prerequisite fatty acid and other nutrients
2. Health foods: Regulate blood fat, invigorate brain, promote intelligence, prevent and treat fatty liver, and delay senility and other physiological functions
3. Baked foods: Reduce the hydrophobic nature of flour dough, prevent ageing, bring back to life, improve expanding property and decrease oil penetration
4. Instant noodles and noodles: Reinforce the flexibility of noodles, reduce starch release at the time of water cooking, decrease the viscosity of flour dough, convenient to process
5. Chewing gum: Good for keeping the gums moist, improve flexibility and chewing mouth feel, and prevent from sticking to teeth
6. Milk and protein beverages: Supply nutrients, improve instant solubility and the stability of fat, and prevent agglomeration and caking
7. Meat products: Improve the combination state of protein, starch and water, good for the moisture retaining quality of meat products
8. Feedstuff for eels and others: Promote the growth of eels and so on; improve fat metabolism and absorption, supply choline, inosite, prerequisite fatty acid and other nutrients
Appearance
Yellow fine powder
Purity
95%
Function
1. Soybean Lecithin is used to prevent and treat atherosclerosis.
2. It will prevent or delay the occurrence of dementia.
3. It can break down the body of toxins, owns the effective of white-skin.
4. Soybean Lecithin has the function of reducing serum cholesterol levels, prevent cirrhosis, and contribute to the recovery of liver function.
5. It will help to eliminate fatigue, intensify the brain cells, improving the result of nervous tension caused by impatience, irritability and insomnia.
2. It will prevent or delay the occurrence of dementia.
3. It can break down the body of toxins, owns the effective of white-skin.
4. Soybean Lecithin has the function of reducing serum cholesterol levels, prevent cirrhosis, and contribute to the recovery of liver function.
5. It will help to eliminate fatigue, intensify the brain cells, improving the result of nervous tension caused by impatience, irritability and insomnia.
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