Soya Lecithin

Lecithin is a yellowish-brown, oily liquid derived from plant such as soya been or animal tissues. It is an amphiphilic compound, meaning it has the ability to absorb water and fat, and is used to soften food tissue, create emulsions, and homogenize liquid mixtures. Soya lecithin is a food additive that extracted from raw soybeans.

Application: In confectionery, it reduces the viscosity of ingredients, causes the chocolate to liquefy and helps to homogenize the composition of raw materials. In baking and dough preparation, reduces the need for eggs and fat, wetting powders such as
hydrophilic powders (such as Low-fat proteins)) and some powders (such as cocoa powder).

Other applications: In the pharmaceutical industry, it has moisturizing reactions, material stability and aids in emulsification and encapsulation, animal feed, rich in fat and protein, painting industry, protective coating forms for surfaces with painting and painting ink, and antioxidant properties. Lecithin can also be used as a release agent for plastics and in engine lubrication.

Shelf Life: 24 months after production date

Packing: 250 kg gallons