| Ambuja
Food Grade Soya Lecithin |
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 INTRODUCTION
Ambuja Soya Lecithin of the phospholipids extracted from
the seeds of Glycine max (L.) Meril (Family-Fabaceae)
and its prepation in effective dosage. Soya lecithin Contains
Phosphatidy choline, phosphotidy lethanolamine and phosphtidylinositol.
Ambuja Soya Lecithin is a clear viscous, pourable liquid
with characteristics taste and odour. |
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| APPLICATIONS |
| I |
THe Ambuja Soya Lecithin Liquid
Used As an Emulsifier, Wetting agent, Dispersing
agent, Stabilising agent,Viscosity Reducing agent,
Antispattering agent,Mixing & Blending agents,Releas
agent,Conditioning,Lipotropic Surface Active agent
and as an Emollient and Antioxidant. |
| II |
Ambuja Soya Lecithin Liquid are also used in
Baked Goods, Caramel Corn, Cheese RAleases, Non
Dairy Creams, Whole Milk Powders, Chocolate/Cocoa,
Flavour/Colour Incorporation, Meat Sauces and
Gravies, Margarine, Shortening, Ice Creams, Biscuits,
CandyBased Products, Macaroni, Noodles, Salad
Oil, Edible Fat and Oils, Spice Oleoresins, Medical,
Dietary, Instant Foods. |
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Ambuja Food
Grade Soya Lecithin Typical Specification |
| Chemical Analysis |
| Parameters |
Specifications |
| Acetone Insoluble |
62 Min. |
| Moisture |
0.5 Max. |
| Colour (Gardner Scale) |
10-12 Max. |
| Hexane Insoluble |
1% Max. |
| Acid value |
30mgKOH/g Max. |
| Peroxide value |
5.0 Max. |
| Viscosity @ 25 0 c(Brookfield,Spindle
No.3,4 R.P.M 10-20) |
80-120 |
| Micro Biological Analysis |
| Total page counts |
3000 Max. |
| Yeasts and Moulds |
100 Max. |
| Salmonella in 25 gm |
Absent |
| E-Coli |
Absent |
| Coliforms |
Absent |
| Customized specification
can also be achieved |
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| Note: Ambuja Soya
Lecithin is Non-GMO certified
by CERT-ID and Kosher
Certified too. |
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