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Changzhou Kamadi Trading Co., Ltd.

Lecithin/Soybean Lecithin/Soyabean Soya Lecithi, Soybean Extract 98% Lecithin Powder, Hxy-5sp Food Grade Lecithin Soy Liquid Soybean E manufacturer / supplier in China, offering Hxy-Pls High Grade Food Phospholipid Powder Soybean Soya Lecithin, Potassium Sorbate (CAS No. 24634-61-5) , E202, Sorbistat K,, Preservative Potassium Sorbate 24634-61-5 with Good Price and so on.

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Supplier Homepage Product Food Emulsifiers Hxy-Pls High Grade Food Phospholipid Powder Soybean Soya Lecithin

Hxy-Pls High Grade Food Phospholipid Powder Soybean Soya Lecithin

FOB Price: US $1 / KG
Min. Order: 1 KG
Min. Order FOB Price
1 KG US $1/ KG
Get Latest Price
Payment Terms: L/C, T/T, D/P
Basic Info
  • Model NO.: HXY-PLS High grade food phospholipid powder Soybea
  • Storage Method: Normal
  • Type: DATEM
  • Property: Non-ionic Emulsifiers
  • Appearance: Yellow Transparent Liquid
  • Packaging Material: Metal
  • Shelf Life: >12 Months
  • Resource: Natural
  • CAS No: 8002-43-5
  • Acetone Insoluble: ≥60%
Product Description

Descriptions of  Lecithin

Product Name:

Soybean Lecithin

Appearance :

Fine powder

Cas:

8002-43-5

molecular formula:

C40H82NO9P

molecular weight :

800.2

Supplier name:          

KONO

Botanical Source:

soybean

Specification

50% ,60%,70%,80%,90%,96% 

Main Function of  Lecithin
(1)The blood vessels effect
Take lecithin on blood pressure and high cholesterol are a significant effect, can prevent and treat
atherosclerosis. 

(2)The Protection of liver

(3) Diabetes nutrition 

(4) Resolve the gallstones 

(5) Infant necessities 

(6)Whiting-skin 

(7) Prevent the incidence of dementia 
 
 
 
Application of  Lecithin
1)     Ice Cone / Wafer
The product is very good improving agents for the quality of Ice-Cones/Wafers. It preveent moisturization, minimize crackness of cones/ Wafers.
 
 
2)     Bakery
A. Worked as natural emulsifier.
B. improve the extensibility and elasticity of doughs, helps improve the volume, crumb structure, and tenderness of bread. benefit yeast-raised baked goods.
C. antioxidant and enhances the stability of vitamins in bakery goods. It supports the effects of oter active baking ingredients, can partially compensate for fats and protein.
D. can improve shelf life and dispersing agent  in an aqueous system like doughs and batters.
E. In cookie manufacturing, addition of lecithin helps to obtain a smooth, easily formed dough
F. In flat wafers, twisted ice cream cones, and pressed cones for soft frozen custard, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break.
G. helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage.
 
 
 
Packing & Storage of  Lecithin

Packaging Details:
25kg/drum, inner with vacuum packing ,or as the customer's requirements.
Delivery Detail:2-3 days after confirm the order

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