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Non GMO Soya Lecithin

Name: Non GMO Soya Lecithin
Brand: A. B. ENTERPRISES

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MOQ : 50 Kilograms

Non GMO Soya Lecithin Specification

Shelf Life
24 months

EINECS No
232-307-2

Product Type
Chemical

Physical Form
Liquid

Melting Point
20C to 30C

Shape
Viscous liquid

Solubility
Insoluble in water, soluble in oils and organic solvents

Storage
Store in cool, dry place away from direct sunlight

Molecular Formula
C42H80O8P

HS Code
38231900

Purity
99%

Appearance
Amber to Light Brown Viscous Liquid

Taste
Neutral

Properties
Non-GMO, Emulsifier, Stabilizer, Natural origin, Biodegradable

Molecular Weight
758.1 g/mol

Ingredients
Soya Lecithin

Structural Formula
Phosphatidylcholine (main component)

Usage
Used for emulsification, stabilization, instantizing

CAS No
8002-43-5

Poisonous
NO

Density
1.03 Gram per cubic centimeter(g/cm3)

Application
Food emulsifier, Pharmaceuticals, Cosmetics, Feed, Paints

Ph Level
5.5 7.0

Grade
Food Grade

Smell
Mild, Characteristic

Refractive Rate
1.465 1.475

Color
Amber

Heavy Metals Content
<10 ppm

Viscosity
1500 - 2500 cps (at 25C)

Peroxide Value
< 5 meq/kg

Packaging Type
Steel Drum, HDPE Drum or Flexitank

Moisture Content
1%

Hydroxyl Value
60 - 90 mg KOH/g

Acid Value
20 - 35 mg KOH/g

Allergen Information
Contains soya

Non GMO Soya Lecithin Trade Information

Minimum Order Quantity
50 Kilograms

Supply Ability
1 Kilograms Per Week

Delivery Time
1 Week

About Non GMO Soya Lecithin

Non GMO Soya Lecithin

CAS Number : 8002-43-5
Synonyms : Phosphatidylcholine
Molecular formula : C36H72NO8P
Molecular weight : 677.932541 [g/mol]
Appearance : Semi Liquid
Color : 20 Max on Gardner scale
Moisture : Max. 1.5%
Acid value : Max. 35 KOH/g Max
Peroxide value : Max. 5.0 m.eq
Hexane insoluble : Max. 1.0 % C
Acetone insoluble : Min. 55-60%
Packaging Details : 25 KG, 50 KG

Exceptional Emulsifying and Stabilizing Power

Non-GMO Soya Lecithin acts as an outstanding emulsifier, ensuring oil and water blend seamlessly in foods, pharmaceuticals, and cosmetics. Its superior stabilizing properties make it an essential ingredient for instantizing powders and improving texture and shelf life in a wide range of applications.

Safe, Natural, and Biodegradable

Derived from high-quality soybeans, this lecithin is free of genetically modified organisms and is biodegradable. It is safe for culinary and industrial use, containing no poisons, and complies with global food safety and chemical regulations, making it ideal for eco-conscious industries.

FAQs of Non GMO Soya Lecithin:

Q: How should Non-GMO Soya Lecithin be stored for best preservation?

A: To maintain its purity and efficacy, store Non-GMO Soya Lecithin in a cool, dry area away from direct sunlight. Proper storage helps preserve its emulsifying properties and extends its shelf life to up to 24 months.

Q: What are the primary uses of Non-GMO Soya Lecithin in the food industry?

A: Non-GMO Soya Lecithin is widely used for its strong emulsifying and stabilizing qualities in foods such as chocolate, baked goods, margarine, and instant powders. It helps blend ingredients smoothly and improves product texture and consistency.

Q: When is the best stage to add Soya Lecithin during manufacturing processes?

A: Its recommended to blend Soya Lecithin during the mixing or blending phase to ensure proper dispersion and optimal emulsification in both food and industrial formulations.

Q: Where can Non-GMO Soya Lecithin be sourced in India?

A: Non-GMO Soya Lecithin is available from reputable distributors, exporters, importers, manufacturers, and wholesalers throughout India, supplied in steel or HDPE drums, and flexitanks for various industrial needs.

Q: What is the benefit of using Non-GMO Soya Lecithin in pharmaceutical and cosmetic products?

A: In pharmaceuticals and cosmetics, Soya Lecithin assists in emulsification, enhances the stability of formulations, and provides a natural, safe alternative to synthetic additives, supporting cleaner label claims.

Q: How does Non-GMO Soya Lecithin contribute to product quality and shelf life?

A: Its emulsifying and stabilizing properties minimize ingredient separation and extend the shelf life of products, resulting in consistent texture, appearance, and performance over time.

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