"Cargill" Lecithin

Light yellow to brown transparent or translucent viscous liquid substance / white to light brown powder or particles / odorless or slightly nutlike smell and taste

PROD­UCT IN­TRO­DUC­TION

1. Chemical name: Phosphatidylcholine (Phosphatidylcholine)

2. Abbreviation name: PC, Lecithin

3. Type: type A, type C

4. Brand: Cargill

5. Specification: 25kg/drum

6. Major nutritional components: phosphatidylcholine, unsaturated fatty acids

7. Character:

According to its purity level, Lecithin generally divided into C50, PC60, PC70, by PC80, PC90, PC95. The highest can be purified to 98%, because of its high purity, the stronger the reduction performance, it is purified to 98% of the lecithin needs to do the hydrogenation treatment, and then save. Lecithin, which has not been hydrogenated, is generally required in a sealed container filled with nitrogen.

STOR­AGE CON­DI­TIONS

Store in clean, cool, dry and sealed con­di­tion.

AP­PLI­CA­TION

Chocolate

Used in chocolate to reduce viscosity and emulsify margarine.

Oil Production

Anti-oxidation of lecithin has been applied in oil production at present. Experiments show that the content of lecithin in oil ≥02% can significantly improve the antioxidant activity of rapeseed oil, sunflower oil and soybean oil.

Fermented Food

Deoiled lecithin used as growth promoter can improve the fermentation speed of fermented products and can be used in the production of fermented food. Such as bread and cake making. Experiments show that the addition of 0.3~0.8% lecithin can significantly increase the activity of yeast and Lactococcus.

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