| Product | Soy Lecithin |
| Appearance | Brown yellow Liquid |
| Grade | Food Grade |
| Specific Gravity, @ 25 °C | 1.035-1.045 |
| Insoluble in Acetone | ≥60% |
| Moisture | ≤1.0% |
| Viscosity 25℃ | 8000- 15000 cps |
| Acid value, mg KOH /g | ≤28 |
| Color, Gardner 5% | 5-8 |
| Peroxide value, mmol/KG | ≤5 |
| Package | 200kg/drum |
Soy lecithin (Lecithin High Potency), also known as soy lecithin, is a by-product in the process of refining soybean oil. It is obtained by solvent extraction, centrifugation, and alcohol washing. The granular soybean lecithin on the market is the product of phospholipids precipitated by soybean oil during the degumming process and then processed and dried. Pure soy lecithin is a brown-yellow waxy solid, which is easy to absorb water and turns into a brown-black gel, easy to oxidize, and gradually changes from brown to brown to brown-black; soy lecithin contains lecithin, cephalin, etc., which can delay Aging, prevention of cardiovascular and cerebrovascular diseases, etc. Soy lecithin can enhance the ability of cell information transmission, thereby improving the vitality of the brain, and enhancing the self-repair ability of cell membranes to protect the liver.
In Food Industries, Soya Lecithin is used as Natural Emulsifier, Wetting agent, Dispersing agent, Stabilizing agent, Viscosity
Reducing agent, Antispattering agent, Mixing & Blending agent, Release agent, Conditioning, Lipotropic, Surface Active Agent and as an Emollient and Antioxidant as well.
