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Modified phosphatide powder phospholipids

Modified phosphatide powder phospholipids

Region: Tianjin
Minimum Order Quantity:
Monthly Production Capacity:
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Detailed Description
  • Packaging Information: the inner package is the double low pressure polytene plastic bags and aluminium foil. The specification is 1kg, 5kg,10kg, 20kg per package, the outer package is made by manila. Net weight for every package is 20kg, or we can make package design
  • Main Sales Markets: Eastern Europe, Australasia, Asia, Middle East, Africa
  • Sample Provided: no

Tianjin Boshuai Industrial & Trading Co., Ltd

产品名称:改性磷脂粉末磷脂

Modified Soya Lecithin powder

原料产地: 美国/巴西/阿根廷

指标:

项目 
Item

质量指标

Quality Index

项目 
Item

质量指标

Quality Index

外观appearance

乳黄色或黄色粉末

Milky-Yellow Powder

水分(%moisture

1.0

丙酮不溶物(%Acetone insolubles

95.0

酸价(mgKOH/gAcid value

35

乙烷不溶物(%Hexane insolubles

0.3

过氧化值(meq/kgPeroxide value

12.0

 

 

 

图片:

Product Application: Widely used for making biscuit cookies, cake, margarine, ice-cream, sweets, chocolate, gum, meat, flour products, milk powder, solid drinks, nutrient food, sauce and seasoning, puffed food, roasted seeds and nuts and so on. The application range and amount are as follows:

1.The amount of addiction in bakery food, is 0.2%-0.3%, the addition is used for the crisping, saving oil and formation.

2.Enlarge the size, changing the inner structure, improving tastes

3.The maximum usage for making margarine is 0.1%-0.35%, the effect is to emulsify, anti-splashing and anti-scattering.

4.0.5% is added in the sweet, especially the sweet contained nuts and honey. The effect is to prevent the oil and liquid leakage and leave sweet odor.

5.0.2%-0.3% is added in the chocolate, the effect is to shaping and moistening, and to prevent crystallizing and not to create messy pattern.

6.For making flour and rice products, to enhance the flexibility and pliability, enhance the cooking durability, making sure that the noodles are chewy and slide.
7.For making sauces and seasoning, preventing oil distilling, sinking and crystallizing, tasted more softer and slider.
8.For making puffed food, perfectly combining the lipid fraction and various kinds of starch under the condition of high temperature and high pressure, raising quality and creating better tastes.
9.For making fried products, roasted seeds and nuts, add luster to melon seed, fava beans, peanuts, walnuts, chestnuts and so on.
10.For making ice-cream, soften fatty balls, enhancing the soft slide and sweet taste
Method: Adding  lecithin into the45-55℃mixture of water and oil, mix the liquid to emulsion, adding powder and stir up, or applying for the craft as the individual method.

 

Package: the inner package is the double low pressure polytene plastic bags and aluminium foil. The specification is 1kg, 5kg,10kg, 20kg per package, the outer package is made by manila. Net weight for every package is 20kg, or we can make package designed by our customer.

 

Address: Tianjin China

City: Tianjin

Contact: Li Yuan Bo

TEL: -22-27915570

Fax: -22-27920127

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