Soybean lecithin powder, also called soya lecithin powder or soy lecithin powder, which is a mixture of phospholipids extracted from soybean oil, mainly composed of ingredients such as phosphatidylcholine, phosphatidylethanolamine and phosphatidylinositol. It is usually light yellow to brown and has emulsifying, stabilizing and antioxidant properties.

Main ingredients:

1) Phosphatidylcholine (PC): helps cell membrane structure and function.

2) Phosphatidylethanolamine (PE): participates in cell signaling.

3) Phosphatidylinositol (PI): plays an important role in cell signaling and membrane structure.

Product Features: 

1) Soy lecithin powder has high purity and good fluidity, and the powder can pass 60 mesh. 

2) Soy lecithin powder has high PC content and low peroxide value, and can be used as a raw material for producing high-purity PC and PS. 

3) Soy lecithin powder is a de-oiled and refined powdered phospholipid product. The HLB value is about 7, easily dispersed in water, soluble in oil and fat, and partially soluble in ethanol.

Specifications of our Soy Lecithin Powder:

Texture	Powder
Color	Yellow to tan
Odor	Has a characteristic smell, no peculiar smell
Acetone Insoluble Substance	Not less than 96%
Hexane Insoluble Substance	Not more than 0.3%
Acid Value (as KOH)	Not more than 36 mg/g
Peroxide Value	Not more than 5.0 mmol/kg
Moisture	Not more than 2.0%
Lead (Pb)	Not more than 2.0 mg/kg
Arsenic (As)	Not more than 3.0 mg/kg
Residual Solvents	Not more than 50 mg/kg
Total plate count	Not more than 1000 CFU/g
Yeasts & Mould	Less than 100 CFU/g
Coliforms	Not more than 0.30 MPN/g
Escherichia coli	Less than 10 CFU/g
Salmonella	Negative/25g

Application Areas:

‌Specific Fields	Main Functions
Pharmaceutical products	Used in liposomes or drug embedding emulsifiers, raw materials and auxiliary materials for drugs for the treatment of fatty liver, hyperlipidemia, etc.
Raw materials for the production of PC and PS	Promote cell regeneration, improve brain function and intelligence.
Health products, milk powder, soy protein, solid beverages	Brain-nourishing, liver-protecting, blood lipid-lowering, nutritional supplementation, improving product dispersion and solubility, and improving stability.
Bread, cakes, biscuits and other baked goods	It helps to disperse oil, increase food elasticity, make it softer, reduce viscosity, prevent aging, and improve foaming properties.
Instant noodles, noodles, crisp noodles, popcorn, potato chips	Make noodles moist, soft and elastic, reduce starch dissolution during boiling, reduce viscosity, facilitate processing, and increase crispness.
Chocolate, candy, chewing gum	Reduce viscosity, facilitate film removal, improve flexibility and chewing taste, and prevent sticking to teeth.
Meat products	Improve the combination of protein, starch and water, and improve the water retention and moisture retention of meat products.
Lecithin soft capsules, hard capsules	Enhance brain function, promote cell growth, regulate blood lipids, and protect the liver.
Margarine, jam, shortening	Emulsifiers and anti-splash agents
Amino Acids	Emulsifiers
Pet food, eel feed and other high-end feed	Improve animal hair, reduce hair loss, increase gloss, promote fish fry growth, increase survival rate, and provide necessary nutrition.
Textile, leather	Improve the gloss, softness and feel of finished products.
Coatings, paints	Antioxidants and color enhancers, promoting dispersion and stabilization.

Packaging:

20kg per Carton (5kg/Aluminum Foil Bag*4) or 25kg per Carton (5kg/Aluminum Foil Bag*5).

Storage & Transportation:

Preserved in unopened original containers in a cool dry place before using, kept away from direct sunlight, heat and moisture; prevented from rain, strong acids or alkalis. Handle with care during transportation to prevent damage to the packages.

Shelf Life:

24 months if stored under above mentioned conditions.