Soya Lecithin as Cake Gel Emulsifier

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Delivery term: The date of payment from buyers deliver within days
seat: Henan
Validity to: Long-term effective
Last update: 2018-12-14 19:45
Browse the number: 294
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Soya lecithin as cake gel emulsifier

Description: 

Substance name: soya lecithin          

CAS number: 8002-43-5              

EC number: 232-307-2                   

Molecular formula: C36H72NO8P 

Molecular weight: 677.93 g/mol

Origin: China


Definition: 

Soya lecithin is a good additive generally used as emulsifier.It is 100% pure soya lecithin, non modified, non fractioned.


Specifications:

Analytical quality:

Appearance Light brown to yellow, viscous liquid 

Moisture ≤ 1 %

Acid value ≤ 30 mg KOH/g

Peroxide value ≤ 5 meq /kg

Acetone insoluble ≥ 60 % (0 – 5°C)

Odour Typical, predominantly soya

Viscosity 8-12 Pa.s at 25℃

Hexane insoluble ≤ 0.3 mg/kg

Gardner colour ≤16. unit


Microbiology:

Total Plate Count < 5,000 cfu/g

Yeasts < 10 cfu/g

Moulds < 10 cfu/g

Enterobacteriaceae < 10 cfu/g

Total Coliforms absence in 1g

Salmonella absence in 1g

Salmonella absence in 25g


Heavy metals:

Chromium < 25ppb

Lead < 100ppb

Cadmium < 25ppb

Mercury < 10ppb

Arsenic < 10ppb


Contaminants:

BHA and BHT: absence

Dioxins (PCDD/F – TEQ) < 0.5ppt

Total PCB < 40 μg/kg (in the fat)

OrganochIorinated hydeocarbons < 10ppb

Aromatic hydrocarbons < 25ppb


Packaging, Storage and Shelf life:

200 kg IRON drums, 200 kg HDPE drums, 1000 kg IBC drums, 24ooo kg Flexitank.

To be sored at ambient temperature.

12 months from manufacture.


http://www.lecithinsupplier.com/

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