Lecithin is known as one of the best vegetable   emulsifiers and stabilizers in the food industry. It is the classic "natural   emulsifier". It can be used both on water in oil and oil in water basis. Soylec   P1 soy lecithin is produced from NON-GMO soybeans, and can be used in many   food and feed fields: Convenience Food, Meat Products, Chocolate and   Confectionery, Margarine and Spreads, Baking, Instant Food, Animal feed etc.

PHYSICAL CHARACTERISTICS

MAJOR PHOSPHOLIPIDS

Acetone Insolubles

96% min

Phosphatidylcholine

20% min

Moisture

1.2% max

Phosphatidylethanolamine

15% min

Accid Value (mg KOH/g)

20—30

Phosphatidyl inositol

10% min

Peroxide Value (mg/kg)

12max

Phosphatidyl accid

5% min

MINERALS (TYPICAL ANALYSIS) *

Heavy Metal (mg/kg)

10 ppm max

* average value

Appearance: powder.

Color: yellowish

Packing: 5 kg   in one bag, and 4 bags in one carton

Shelf life: 12 months

Storage: below 75℉   and 60% relative humidity promotes longer shelf life.