Our Soya Lecithin is Non-GMO
certified by CERT-ID and Kosher Certified.
Introduction
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.
Applications
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.
Food
Industry
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
|
|
|
|
|
Chocolate and Confectionary
|
Reduces viscosity and betters yield.
Reduction of expensive cocoa butter.
Controls
sugar crystallization.
Controls
the flow properties of chocolate.
Used as
coatings.
Helps in the homogeneous mixing of
ingredients.
Improved
shelf life for products such as chewing gum.
|
|
W/O Emulsions, Fat Spreads
|
Emulsion stabilizer.
Helps in the homogeneous mixing of
ingredients.
Reduces
spattering during frying.
Improves
texture of spreads.
Improves
flavour release.
Stablizes
liquid emulsions.
|
|
Frozen dough
|
Provides formation of fine crystals.
Even
distribution of ingredients in dough mixture
Freeze
protection of yeast cells
Fermentation
stability
Increased
volume
|
|
Instant and/or Agglomerated Products
|
Improves wetting properties of
hydrophilic powders (e.g. low fat proteins) and
lipophilic powders (e.g. cocoa powder)
Dust
control of powder.
Complete dispersion in aqueous
environment
|
|
Bakery and fine pastry goods
|
Reduces fat and egg usage.
Improves
fat distribution.
Increases shelf life.
Increases
volume.
Emulsification
of fat-sugar-water systems.
Uniform
pore structure.
Water
retention
|
|
Dry
Bakery Products
|
Releasing Agent.
Easy removal of sticky materials from hot
or cold surfaces of molds and pans.
Release of
wafer products.
Prevents
foods from sticking together.
Reduced
need for cleaning.
|
|
Snacks
|
Interaction with starch.
Decreases
fat absorption.
Controls
the fat/water barrier.
Extrusion
aid.
Shelf life
control.
|
|
Convenience food (e.g. Sauces, Pizzas,
Noodles, Cereals, Bars, Ice cream etc..)
|
Emulsification and stabilisation of
fat/sugar/water.
Barrier
between toppings and dough.
Shelf life
improver.
Control of
water and fat holding capacity.
Anti-staling.
Crystallization
control of lipids.
Aeration
control.
|
Feed
Industry
Specifications of Non GMO Soya Lecithin Feed 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. 35 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. 60%
|
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
|
|
Applications
|
Functionalities
|
|
Poultry Feed, Pig
Feed, Cattle Feed, Sheep, Ruminants, Shrimp Feed, Fish
Feed, Pet foods etc.
|
It enriches fat
& protein.
It improves the
palletization of the product.
|
Pharmaceutical
Industry
Specifications of Non GMO Soya Lecithin Pharma 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. 0.5% C
| | | 
