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Soy lecithin is a natural product obtained in the soybean industrialization process. It is the phospholipid fraction of soybean oil, therefore rich in vitamin B8 (choline), phosphorus, called in the chemistry of phosphatides.

It acts as an emulsifier capable of "binding" two ingredients that do not get along very well, for example, water and oil. As an emulsifier, stabilizer and humectant in your food for numerous results, such as increasing the shelf life of your product and improving texture. It has application in the food and pharmaceutical industries.

TECHNICAL DATA

PHYSICAL STATE/APPEARANCE: Amber-colored fluid;
ODOR: Characteristic;
INSOLUBLE IN ACETONE: 62% min. (25°C);
INSOLUBLE IN HEXANE: 0.30% max;
VISCOSITY: 120p max. (25°C);
GARDENER COLOR: 16 max;
MOISTURE: 0.80% max;
ACIDITY RATE: 30.00 max;
PEROXIDE INDEX: 5.0 max. (mEq/Kg);
FLASH SPOT: >165°C;
DENSITY 1.10g/cm³ max;
HAZARD CLASSIFICATION AND LABELING: Not hazardous. (CAS 8002-43-5);

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AVAILABLE PRODUCTS: soy lecithin (packaging: 50L barrel).

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