Description
Soy lecithin comes in one of two forms: a homogeneous, viscous liquid or a homogeneous, free-flowing powder, in which small crumbling lumps are acceptable. The substance does not contain additives that change the taste or smell – both of these elements remain typical for soy. It takes on the color of the raw material from dark brown, yellow-gray to light straw. Soy lecithin is obtained from soy beans and is a by-product of oil refining.
Soy lecithin has emulsifying and stabilizing properties, which means it allows emulsions to form, increases the product’s viscosity and improves its consistency. It can also be a source of protein in food products.
Physical and chemical characteristics | Value |
---|---|
Humidity | max 1.0% |
Peroxide value | max 10 meq O2/kg |
Acid value | max 35 mg KOH/g |
Insoluble in acetone, phospholipids | at least 60.0% |
Insoluble in hexane | max 0.3% |
Appearance | Yellow to dark brown liquid |
Smell | Characteristic of soy |
The shelf life of soy lecithin in the original packaging is 24 months from the date of production. The product should be stored in a dry, clean and ventilated place. The product should be immediately processed after opening or properly protected from the influence of external conditions.
Salsal Trading SA supplies its Business Partners with powdered soy lecithin in cartons and bags of 20 or 25 kg. The emulsifier in liquid form is supplied in 1000 kg IBC containers or 200 kg metal drums.
Soy lecithin (E322) is used in the food industry as a natural emulsifier and stabilizer. It is mainly used in the bakery and confectionery industry. Soy lecithin stabilizes emulsions such as mayonnaise and extends the freshness of bread. E322 can also be found in the composition of: chocolates, cakes, desserts, cocoa-like drinks, margarines and dairy products. Powdered lecithin is more hydrophobic than liquid lecithin, it binds better with fat. In turn, liquid lecithin is more hydrophilic, so it binds better with water. Therefore, high-fat mixtures such as chocolates and confectionery are emulsified or stabilized by adding liquid lecithin. In turn, powdered lecithin stabilizes the formation of bread and improves the texture of dressings, sauces and chewing gums.
Soy lecithin also plays a beneficial role in the production of dietary supplements. Preparations with this substance improve the functioning of the nervous and circulatory systems, and have a positive effect on the functioning of the liver.
The product is also used in the cosmetics industry. It is an emulsifier in ointments and creams, which means that they have a uniform consistency and do not separate. In addition, soy lecithin has a high lipid content, so it creates a greasy layer on the skin’s surface, which is why it is added to moisturizing creams. It also improves the condition of hair, so it is an ingredient in conditioners and emollient masks.
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