Soybean Lecithin

Soybean Lecithin

Description

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Basic   Information 

Product Name

Soybean  Lecithin

Appearance

Light   yellow

Specification

50%-96%

Soy lecithin is   extracted from soybean oil and is generally used as a natural emulsifier or   stabilizer in various food applications.  Soybean Lecithin is a   combination of naturally-occurring phospholipids, which are extracted during   the processing of soybean oil.

 

The soybeans are tempered by keeping them at a   consistent temperature and moisture level for approximately seven to 10 days.   This process hydrates the soybeans and loosens the hull. The soybeans are   then cleaned and cracked into small pieces and the hulls are separated from   the cracked beans.

 

Next, the soybean pieces are heated and pressed into   flakes. Soybean oil is extracted from the flakes through a distillation   process and lecithin is separated from the oil by the addition of water and   centrifugation or steam precipitation1. Lecithin is utilized in a wide   variety of food and industrial applications. The French scientist, Maurice   Gobley, first discovered the substance in 1850, and named it   "lekithos," the Greek term for egg yolk. At the time, eggs provided   a primary source of commercially-produced lecithin. Today, the majority of   lecithin used in food applications is derived from soybeans.

 

Organoleptic 

Odor

Characteristic

Taste

Characteristic

Drying Method

Vacuum drying

Excipient

None

Physical Characteristics 

Particle Size

100%Through 80 mesh

Loss on Drying

≤1.0%

Ash content

≤1.0%

Heavy metals 

Total Heavy Metals

≤10ppm

Arsenic

≤2.0ppm

Hg

≤2.0ppm

Pb

≤2.0ppm

Microbiological Tests 

Total Plate Count

≤1000cfu/g

Total Yeast & Mold

≤100cfu/g

E.Coli

Negative

Salmonella

Negative

Staphylococcus

Negative

Function

(1)The blood vessels effect Take lecithin on   blood pressure and high cholesterol are a significant effect, can prevent and   treat atherosclerosis.  

(2)The   Protection of liver D phospholipids not only to prevent fatty liver, but also   promote liver regeneration, while phospholipid can reduce serum cholesterol   levels, prevent cirrhosis, and contribute to the recovery of liver function,   can improve a variety of alcohol-induced liver disease, prevention cirrhosis.    

(3)   Diabetes nutrition If the diabetic patients to eat more than 20 grams of   lecithin, the recovery rate of diabetes is quite remarkable, especially for   urine gangrene and other complications of atherosclerosis in patients with   symptoms of significant improvement.  

(4)   Resolve the gallstones Soybean Lecithin can decompose excess cholesterol,   digestion and absorption of cholesterol in the bile to keep liquid.  

(5)   Infant necessities Lecithin can promote the system and the brain volume of   brain growth and development. Therefore, the U.S. Food and Drug   Administration (FDA) regulations that must be added in infant formula d   phospholipids.  

(6)Whiting-skin   Lecithin is just a natural antidote to too much it can break down the body of   toxins, and the handling by the liver and kidney excretion, when the body of   toxins reduced to a certain concentration, the face will be slow spots and   acne slowly disappear.  

(7)   Prevent the incidence of dementia Nervous system acetylcholine is the   transmission of information when necessary compounds directly from the human   brain phospholipids and choline uptake in the blood, and quickly transformed   into acetylcholine. Long-term memory loss supplement lecithin can slow the   process. Prevent or delay the occurrence of dementia.


Preserve in tight containers at controlled room temperature.

Shelf Life

24 months when properly stored.

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