Join Free For Buyer|Sign In
CPhI&P-MEC

Professional Online Trade Platform for API, Preparation and Pharmaceutical Machinery and Equipment_EN-CPhI.cn

2018NEX

You are here:Home >> product >> Natural Extracts >> Plant Extracts >> Non-gmo powder phospholipids level 2

Non-gmo powder phospholipids level 2

Non-gmo powder phospholipids level 2

Region: Tianjin
Minimum Order Quantity:
Monthly Production Capacity:
Send Inquiry Add to Cart
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

名称:非转基因粉末磷脂二级

NON-GMO Soya Lecithin Powder on Grade Ⅱ

原料产地:黑龙江

指标:

序号

NO

检验项目

TEST ITEM

单位

UNIT

质量指标

 QUALITY INDEX

1

外观

APPEARANCE

---

乳黄色或黄色粉末

Cream yellow or yellow powder

2

丙酮不溶物

ACETONE INSOLUBLE MATTER

≥98.00

3

乙醚不溶物

ETHER INSOLUBLE

≤0.30

4

水分及挥发物

MOISTURE AND

VOLATILE MATTER

≤3.00

5

酸价

ACID VALUE

mgKOH/g

≤30.0

6

过氧化值

PEROXIDE VALUE

meq/kg

≤12

7

溶剂残留

SOLVENT RESIDUE

mg/kg

≤50

 

 

Picture:


Application Method: Appling in the field of food, health food, medicine.

1. Bread, steamed buns, cakes: (1) 3%-5% lecithin powder is added in the bread to evenly disperse moisture in the dough. The bread becomes more flexible and swollen, lecithin soften the bread and prolonged the durance of fresh period.
(2) 5% lecithin powder is added in the bread to enhance the flexibility of steamed buns and cakes, the powder reduces the stickiness and soften the products, enlarges the volume, makes the surface smooth, inner ferment inner part is closely knitted. The flavor of the bread is fully supplied and not easily lost.
2. Margarine: Lecithin supplement helps emulsification. Generally, 0.5%-1.5% of the lecithin powder makes margarine less spilling when frying. Content in unique package contains more water and salt. Lecithin also prevents margarine from getting rancidity and prolonged preserving period. The powder of margarine has been revised to avoid water repellent and made surface moisture. Lecithin greatly improves the moisture and dispersing nature of the selling products. Lecithin is used to stabilize the protein in the margarine.
3. Macaroni, egg made noodles, and dried noodles: 10% of the powder lecithin is added into the boiled macaroni and noodles. Lecithin makes fewer broken in the noodles, and creates more flexible taste, and soften the noodles, it also helps to create crispy taste and controls crystallizing.
4. Ice-cream: Lecithin is added into the ice-cream to prevent water leakage, enhance the crisp, and controlling crystallizing.
5. Cheese: Lecithin is added into the cheese to reduce the tensions and create space between the products.
6. Sweets, chocolate: 1.5%-2.5% of lecithin powder is added for emulsification which quickly combines the sugar and butter. Lecithin helps prevent crease, particles and oil leakage.
7. Application on other aspects: Lecithin is added into the sauce and seasoning, juice, sausage, and drinks so that the flavor tastes better.

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

Send Inquiry
Previous Plant Extracts Next
Follow Us
CPhI Online Trade Platform: Worldwide|English|中国站
Customer Service:  86-400 610 1188 (9: 00-18: 00, Mon-Fri)
About Us| Contact Us| Terms of Services| Privacy Policy| Intellectual Property Statement| Links | Site Map
Copyright 2006-20 Shanghai UBM Sinoexpo International Exhibition Co Ltd (All Rights Reserved). ICP 05034851-53