Non Gmo Liquid Soya Lecithin

Soya Lecithin manufactured by GUJARAT AMBUJA is a complex mixture of acetone insoluble phosphatides, which consist mainly of phosphatidlycholine, phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidylinositol (PI), combined with various amounts of substances such as triglycerides, fatty acids, and carbohydrates as separated from the crude vegetable oil source. The word Lecithin is derived from the Greek term “lekithos – λεκιθος” meaning egg yolk.

Our Soya Lecithin is made from fresh gums, during de-gumming of Soyabean Oil obtained from Non-GMO Soyabean seeds.

Lecithin is used in a wide variety of food and non-food products relying on the unique surface-active properties of phospholipids. It disperses readily in oil & forms hydrates/emulsions in water. Used in Non Dairy Creams, Whole Milk Powders, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods etc. Used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants.

Specifications of Non GMO Soya Lecithin Food Grade:

Description Specifications Method Of Analysis
Appearance Semi Liquid
Colour 10-12 Max Gardner scale
Moisture Max. 1.0% IS : 548 (Part 1) 1964
Acid Value Max. 30 KOH/g Max IS : 548 (Part 1) 1964
Peroxide Value Max. 5.0 m.eq IS : 548 (Part 1) 1964
Hexane Insoluble Max. 1.0 % C USP. NF – 18 : Method : 1(921)
Acetone Insolubles Min. 62% USP. NF – 18 :
Page : 2259
pH Value 7 By pH Meter
Viscosity 80 – 120 Poise Brookefield,Viscometer
Microbial Count
Total Plate Count cfu / gm 3000 Max. IS : SP : 18 (Part I) 1980
Coliforms cfu / gm Nil IS : SP : 18 (Part I) 1980
E. Coli. cuf / gm Nil IS : SP : 18 (Part I) 1980
Yeast & Mould cfu / gm 100 Max. IS : SP : 18 (Part I) 1980
Salmonella 25/ gm Nil IS : SP : 18 (Part I) 1980