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Lecithin (Soya) E 322
Lecithin (Soya) E 322
Definition |
: Insoluble in water and acetone, soluble in alcohol, chloroform, benzene, and ether, with its own taste and smell, dark brown paste-form consistency. |
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Fat-free phosphatides, soluble in fatty acids. Non-volatile. |
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Almost insoluble in fats. |
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Packaging Unit |
: In 25 kg bags. |
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Specifications |
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Heavy Metals |
: < 40 mg/kg |
Lead |
: < 10 mg/kg |
Arsenic |
: < 3 mg/kg |
Loss on Drying (105oC 2h) |
: < 2% |
Acid Value |
: < 36 |
Moisture |
: < 0.5% |
Iron |
: 50 ppm |
Peroxide Value |
: < 100 |
Phospholipids |
: > 60% |
Toluene Insoluble Matter |
: < 0.3% |
Applications: Lecithin is a common component of animal and plant tissues. Contains a number of natural phospholipids. Main sources from which it is obtained are egg yolk and soy. It is an indispensable additive thanks to its emulgator property that prevents the separation of fat and water phase from each other in the products in which it is used and its antioxidant property that delays lightening. Its properties of reducing splashing during frying in a pan and providing softness in flour products are also very important. Use of standardized and modified lecithin in products such as flour products, chocolate, ice cream, baby food, margarine is mandatory. In margarines as emulgator and to prevent muddiness; in chocolate, caramels and coating materials to prevent structuring, crystallization and viscosity control; in cocoa powders and ready drinks as emulgator, moisturizer and dispersing agent; in flour products crystallization control, emulgator, moisturizer, dispersing agent and internal-external hardening agent; in cheese products as emulgator and release agent; in meat and poultry as browning and phosphate dispersing agent. Although lecithin is used most in the food industry, it also finds application in pharmaceutical, cosmetics, paint and related industries.
Usage Amounts:
Aroma Production |
: 25-30% (of the aroma) |
Biscuits and Crackers |
: 0.3-1% (in final product) |
Chocolate and Coatings |
: 0.3-0.6% (in final product) |
Ice Cream |
: 0.05-0.21% (of the mixture) |
Meat Products |
: 0.1-0.3% (of dry matter) |
Bakery and Pastry Products |
: 0.5-2% (of flour ratio) |
Wafers and Cones |
: 1-3% (in flour ratio) |
Ready Drinks |
: 1-2% (direct spraying) |
Ready Formulas |
: 0.2-1% (in final product) |
Ready Cake Mixtures |
: 0.2-0.3% (of flour ratio) |
Animal Feeds |
: 0.3-1% (of feed mixture) |
Caramel Coated Corn Flakes |
: 0.1-0.5% (direct application) |
Cream Fillings |
: 6-10% (of fat) |
Pasta |
: 0.2-0.3% (of flour ratio) |
Margarine |
: 0.2-0.5% (in final product) |
Fruit Powders and Confectionery |
: 0.5-1% (in final product) |
Chewing Gum |
: 0.7-2% (in final product) |
Salad Dressings |
: 0.2-0.5% (of mixture) |
Milk Powder |
: 0.4-1% (dissolving in fat) |
Greasing |
: 5-10% (of fat) |
Soft Caramels |
: 6-10% (of fat ratio) |
