NON GMO Soya Lecithin

NON GMO Soya Lecithin (Food Grade) is clear amber colored, viscous fluid obtained from hydrated gums of Soya crude oil (produced from Soyabeans) by the process of drying and filtration. It consists all natural phosphotides in their original relative proportions and indian soybean oil

NON GMO Soya Lecithin (Food Grade) is a combination of naturally-occurring phospholipids, which are extracted during the processing of indian soybean oilindian soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation.

Applications of Non GMO Soya Lecithin

Lecithin is used in wide variety of food products. It disperses readily in oil & forms hydrates/emulsions in water. Used in Non Dairy Creams, Whole Milk Powders, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods etc. Used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants.

Non GMO Soya lecithin is a mixture of phospholipids, naturally occurring fatty molecules, that is derived during the processing of soy beans. It is often found in chocolate bars, and sometimes in ice cream, peanut butter and margerines, where it works as an emulsifier by keeping the ingredients together. It is also added to dough to make it less sticky and easier to rise.

Chemical Analysis

Parameters Specifications 
Acetone Insoluble62 Min.
Moisture0.5 Max.
Colour (Gardner Scale)10-12 Max.
Hexane  Insoluble1% Max.
Acid value30mgKOH/g Max.
Peroxide value5.0 Max.
Viscosity @ 25 0 c(Brookfield,Spindle No.3,4 R.P.M 10-20)80-120
Micro Biological Analysis 
Total page counts3000 Max.
Yeasts and Moulds100 Max.
Salmonella in 25 gmAbsent