Non GMO Soybean Lecithin, as used by food manufacturers, is a mixture of phospholipids in oil. The lecithin is obtained by water degumming the extracted oil of seeds.
Lecithin mixes with fats/oils and with water, making it ideal as an emulsifier, has wide application in the industry of chocolate, bakery, Culinery, food supplement, dairy products.
Appearance----Yellow to Brown Liquid
Taste & Odor----Natural flavor without peculiar smell
Acetone Insoluble, AI (%)---- Min 60%
Hexane Insoluble, HI (%) ----Min 0.3%
Water &Volatiles(%)---- Max 2.0%
Acid Value (KOH, mg/g)---- Max 35
Peroxide Value (mmol/kg)---- Max 5.0
Arsenic(mg/kg) Max----3.0
Lead(mg/kg) ----2.0
Mercury(mg/kg)----1.0
Total Plate Count(CFU/g)----Max 3000
Coliforms(CFU/g) ----Max 100
Yeasts & Mould(CFU/g)----Max 100
Salmonella(CFU/g)---- Absent in 25g
