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Shankar Soya Concepts

LESOY FH 56 Soya Lecithin Hydrolyzed

LESOY FH 56 Soya Lecithin Hydrolyzed -  Lesoy FH is a modified liquid Lecithin. It is enzymatically modified to give it more hyrophilic properties. Due to this modification it gets great stability in oil in water emulsion This nature allows it to be used in cream emulsions very well. Giving better volume, softness,dough machinability in Bakery, Wafers Cones etc. Applications & Functions Food and feed industry Mayonnaise, Non Dairy Creams, Instant Mixes formulas, Sauce, Bakery, Cone, Wafers etc Due to its higher solubility in water it helps in better and faster digestion in animal, thus providing higher nutrients Download PDF Specifications/Data Sheet Hydrolysed Liquid Lecithin(HLL)- Specifications and Data Sheet Physical and chemical standards Parameter Standard Appearance Viscous liquid Color Max 14 Moisture Max. 1% Viscosity 80-120 Poise Odour Typical Predominantly Soya Acid Value Max 40 mgKOH/gm Peroxide Value Max 5 meqO2/kg Acetone Insoluble Min 56% Hexane Insoluble Max 0.3 % Toluene Insoluble Max 0.3 % Heavy Metals(Lead and arsenic) Below detection level Micro-Biological Standards Total Plate Count Max 1000 CFU Enterobacteriacae Absent/gm Coliform Absent/gm Yeast and Moulds Max 100 E.coli Absent/gm Salomonella Absent GMO content GMO Negative Typical Applications Bakery, Food, Cosmetics Recommended Storage Store in a cool dry place free from rodents and insects, toxic chemicals Shelf Life 18 months