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  • Unverified
  • Location:Madhya Pradesh, India
  • Year of Establishment:1954
  • Turnover:More than Rs. 500 Crore
    (or More than USD 100 Million)
  • Main Products:Soya Lecithin, Soya Flour
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Soya Lecithin (Food Grade)

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We manufacture a wide range of Soya Lecithin (Food Grade) by mixing various phospholipids.

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We manufacture a wide range of Soya Lecithin (Food Grade) by mixing various phospholipids. Our range is commonly used as a release agent, separation agent, emulsifier, fat replaced, mixing/blending aid, wetting agent and viscosity modifier. The Lecithin and various other phospholipids comprise both hydrophilic and hydrophobic portions which have similar uses and functions and properties in food processing. Our purified Lecithin has a neutral specific type of smell with a minimum flavor. The de oiled Lecithin is powdery and is used to amdein granules. These are insoluble in water, acetone, and cold vegetable oil and are highly soluble in ether, petroleum ether, vegetable oil and fatty acids.

Technical Specifications


    The crude lecithin is a liquid to plastic consistency and is available in brown to pale-yellow fatty substance
    These contain 60-70% of polar lipids (insoluble in acetone), 30-40% neutral oil, and approximately 0.5-2% moisture
    Its color widely depends on the origin and process conditions
    Chemically the lecithin is phosphatidyicholine (PC) available with the chorine component having13.5% of the molecule
    These are granulated "commercial" lecithin containing 23% of PC

Physical Appearance Semi Liquid, Viscous Syrup
Odor Typical Predominantly Soya
Taste Characterizations of soya bean
Acetone Insoluble 60-65%
Hexane Insoluble 0.3% Max.
Moisture 1.0% Max.
Acid Value 30 mg KOH/g Max.
Viscosity at 25oC 80-140 poise
pH 7
Color 10 + G
  10 + Gardner

 

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