SOYA LECITHINE

SOYA LECITHINE            

Description:

• Color:            Light Brown
• Flavor:           Characteristic
• Aspect :          Viscous liquid
• Origin:            Argentina

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Certificate of analysis:

• Acetone Insoluble: Min 60%
• Moisture               : Max 1%
• Acid Value           : Max 30mg KOH/g
• Hexane Insoluble : Max 0.5%
• Gardner Color      : Max 17
• Viscosity at 25 degrees celsius: Max 12,000 centipoises
• Std Plate Count    : Max 10,000 cfu/g
• Coliform Count   : Max 10 cfu/g
• E.coli                  : Absence/1g
•  Salmonella         : Absence/25g
•  Drum                  : 200 or 210kgs/steel drums/ flexitanks.

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Nutritional information:

• Energetic value : 896 kcal
• Total fat            : 99.5 gr
• Saturated fat     : 20.6 gr
• Monounsaturated fat: 16.2 gr
• Polyunsaturated fat  : 62.7 gr
• Sodium            :44.7 mg

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Soy lecithin is extracted from soybeans (also marked as E322) and The major components of Lecithin following as:
•    20–21% phosphatidylinositols

•    19–21% phosphatidylcholine

•    8–20% phosphatidylethanolamine
•    5–11% other phosphatides including phosphatidylserine
•    5% free carbohydrates
•    2–5% sterols
•    1% moisture

Soy lecithin are important emulsifiers used for feed, pharmaceutical, and food industries. Some people use lecithin as a supplement because of its high choline content. Choline is a micronutrient that is good for heart health and brain development.

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Storage and handling:

• Usage: Addition from 1% to 3% for Aquafeed, Poultry/depending for feed.
• Storage: Keep away from toxic products incompatible chemical substances, heat and sources of ignition.
• Special conditions: Temperatures over 65⁰C will affect lecithin’s quality. Temperatures below 10⁰C will increase viscosity.

Product shelf life: 18 months in original unopened packing under recommended environmental conditions.