Bulk Soy Lecithin

Bulk Soy Lecithin Supplier:

Guanjie Biotech offers bulk soy Lecithin in many forms. You can choose bulk lecithin wax, bulk lecithin liquid, or bulk lecithin powder. We are the manufacturer and control from the source. Different specifications have different applications. To know more, please feel free to consult our professional staff at info@gybiotech.com. Our products meet the diversified needs of customers.

COA:

This is the COA of bulk soy lecithin wax. Other specifications of soya phospholipids (for injection) are available upon request.

Physical and chemical indicators
	PC-80	PC-90	PC-95	PC-98
Appearance	Yellow waxy
P	≥2.7%	≥2.7%	≥2.7%	≥2.7%
N	1.5～2.0%	1.5～2.0%	1.5～2.0%	1.5～2.0%
PC	≥80%	≥90%	≥95%	≥98%
PE	≤30%	≤30%	≤30%	≤30%
PC+PE	≥80%	≥90%	≥95%	≥98%
Acetone insolubles	≥90%	≥90%	≥90%	≥90%
LPE	≤1%	≤1%	≤1%	≤1%
LPC	≤3.5%	≤3.5%	≤3.5%	≤3.5%
LPE+LPC	≤4.0%	≤4.0%	≤4.0%	≤4.0%
PI	≤5.0%	≤5.0%	≤5.0%	≤5.0%
Total related substances	≤8.0%	≤8.0%	≤8.0%	≤8.0%
Hexane insolubles	≤0.3%	≤0.3%	≤0.3%	≤0.3%
Moisture	≤1.5%	≤1.5%	≤1.5%	≤1.5%
Total residual solvents	≤0.5%	≤0.5%	≤0.5%	≤0.5%
Protein	not detectable	not detectable	not detectable	not detectable
Acid value	≤30	≤30	≤30	≤30
Iodine value	≥75	≥75	≥75	≥75
Peroxide value	≤3.0	≤3.0	≤3.0	≤3.0

Microorganisms, bacterial endotoxins
	PC-80	PC-90	PC-95	PC-98
TAMC	≤100cfu/g	≤100cfu/g	≤100cfu/g	≤100cfu/g
TYMC	≤100cfu/g	≤100cfu/g	≤100cfu/g	≤100cfu/g
E. coli	not detectable/1g	not detectable/1g	not detectable/1g	not detectable/1g
Salmonella	not detectable/10g	not detectable/10g	not detectable/10g	not detectable/10g
Endotoxins	＜2.0Eu/g	＜2.0Eu/g	＜2.0Eu/g	＜2.0Eu/g

heavy metals
	PC-80	PC-90	PC-95	PC-98
Heavy metals	≤5ppm	≤5ppm	≤5ppm	≤5ppm
Arsenic	≤2ppm	≤2ppm	≤2ppm	≤2ppm
Lead	≤2ppm	≤2ppm	≤2ppm	≤2ppm

 

Classification

Baked Applications:

Bulk soy lecithin is a natural emulsifier and surfactant. It has several positive effects on baked goods and is an indispensable ingredient in the food industry. Its application not only improves the texture, taste, and appearance of bakery products but also plays an important role in prolonging their shelf life and improving their nutritional value.

 

• Emulsification and stabilisation

One of the main functions of lecithin soy is emulsification. In the production process of bakery products, lecithin can stabilise the mixing of immiscible substances, such as oil and water, to form a homogeneous emulsification system. This emulsification allows the fat and water in the dough to be evenly distributed, improving the texture and stability of the dough. For example, in the production of cakes, biscuits and breads, lecithin allows for an even distribution of fats and oils, avoiding stratification or loss of fats and oils. This results in a finer texture and better flavour of the baked product.

 

• Improvement of dough properties

Lecithin also improves the mechanical properties of dough. Bulk soy lecithin makes the dough easier to knead and shape, while increasing its ductility and flexibility. This aids in the leavening process of bakery products such as bread. This is particularly important for baked goods that require high ductility and a strong gluten structure. Examples include pizza dough and French bread. Through its dual hydrophilic and lipophilic properties, lecithin acts as a lubricant in the gluten network and reduces excessive hardening of the gluten. This results in bread that expands more easily and has a fluffier and more homogeneous internal organisation.

• Improvement of texture and taste

The role of lecithin in bakery products is not limited to processing, but it also significantly improves the texture and mouthfeel of the final product. Lecithin helps to form a finer bubble structure. This makes baked goods such as cakes and biscuits fluffier and lighter in texture. It also reduces the stickiness of the dough during baking and improves the neatness and smoothness of the cut of the cake or bread. In addition, lecithin reduces oil precipitation from the surface of baked products. It improves the appearance and feel of food products.

 

• Extends shelf life

Bulk soy Lecithin in bakery products also helps to extend the shelf life of the products. Its antioxidant property slows down the oxidation of fats and avoids the deterioration of oils and fats due to oxidation. This is especially important in baked goods with high-fat content. For example, biscuits and cakes with a high butter content. In addition, lecithin slows down the rate of water loss by stabilising moisture. It prevents bakery products from drying out and hardening during storage. Extending the shelf life not only improves the marketability of the product but also reduces losses caused by improper storage.

 

• Reduce the amount of fat

The emulsifying property of bulk soy lecithin enables it to replace part of the fat to a certain extent. It is therefore an ideal additive in low-fat or fat-free bakery product formulations. By adding lecithin, it is possible to reduce the amount of butter, oil, etc. used. At the same time, it maintains the softness and texture of the product.

 

• Enhance the nutritional value of products

Lecithin bulk itself is rich in phospholipids, choline and other nutrients. It can be added to bakery products to improve the nutritional value of the products. Choline is a nutrient that is essential for brain and nervous system function, which helps memory and learning ability. The unsaturated fatty acids contained in lecithin also help maintain cardiovascular health. Therefore, the use of lecithin in bakery products not only improves the process performance of the products but also provides additional health benefits to consumers.

 

• Anti-adhesive effect

In some high-sugar and high-fat bakery products, the dough or finished products are often prone to sticking. This creates problems for the production and packaging process. Bulk lecithin acts as an anti-adhesive by forming a film on the surface. This reduces the friction between the dough and the processing equipment. This is particularly important in industrial production. It increases productivity, reduces cleaning time of the processing equipment and lowers production costs. In addition, the anti-adhesion effect improves the appearance of the food, making it smoother and more aesthetically pleasing.

 

• Improvement of baking colour

Bulk soy lecithin also improves the colour of baked products. During the heating process, lecithin can promote the Meladic reaction. The surface of baked products shows an attractive golden colour. This is particularly important for the appearance of products such as biscuits, breads and cakes, which attract the attention of consumers.

 

 

Company Advantages:

Guanjie Biotech's factory is fully qualified. We have various quality, HALAL, and KOSHER certificates. The facilities and equipment are standardized, and the production quality management system is complete.

We have a competent testing capacity is complete, technology, production, quality team. We can provide customized products with various active ingredients for customers' Bulk soy lecithin specific business and usage needs. At the same time to meet the high-end customer factory inspection, extended audit, and filing needs.

 

Certification

 

Package & Shipment

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