Modified phosphatide powder phospholipids

Category:Natural Extracts > Plant Extracts
Product Name:Modified phosphatide powder phospholipids
CAS No.:/
Standard:In-house Standards
Price(USD):0.00
Company:Boshuai Biotechnology (Tianjin) Co.,Ltd

Basic Info
  • Grade: Pharmaceutical Grade

    Factory Location: Xiqing Tianjin

    Main Sales Markets: Eastern Europe,Australasia,Asia,Middle East,Africa

  • Packaging Information: the inner package is the double low pressure polytene plastic bags and aluminium foil. The specification is 1kg, 5kg,10kg, 20kg per package, the outer package is made by manila. Net weight for every package is 20kg, or we can make package design

  • Sample Provided: no

    Tianjin Boshuai Industrial & Trading Co., Ltd

    产品名称:改性磷脂粉末磷脂

    Modified Soya Lecithin powder

    原料产地: 美国/巴西/阿根廷

    指标:

    项目 
    Item

    质量指标

    Quality Index

    项目 
    Item

    质量指标

    Quality Index

    外观appearance

    乳黄色或黄色粉末

    Milky-Yellow Powder

    水分(%moisture

    1.0

    丙酮不溶物(%Acetone insolubles

    95.0

    酸价(mgKOH/gAcid value

    35

    乙烷不溶物(%Hexane insolubles

    0.3

    过氧化值(meq/kgPeroxide value

    12.0

     

     

     

    图片:

    Product Application: Widely used for making biscuit cookies, cake, margarine, ice-cream, sweets, chocolate, gum, meat, flour products, milk powder, solid drinks, nutrient food, sauce and seasoning, puffed food, roasted seeds and nuts and so on. The application range and amount are as follows:

    1.The amount of addiction in bakery food, is 0.2%-0.3%, the addition is used for the crisping, saving oil and formation.

    2.Enlarge the size, changing the inner structure, improving tastes

    3.The maximum usage for making margarine is 0.1%-0.35%, the effect is to emulsify, anti-splashing and anti-scattering.

    4.0.5% is added in the sweet, especially the sweet contained nuts and honey. The effect is to prevent the oil and liquid leakage and leave sweet odor.

    5.0.2%-0.3% is added in the chocolate, the effect is to shaping and moistening, and to prevent crystallizing and not to create messy pattern.

    6.For making flour and rice products, to enhance the flexibility and pliability, enhance the cooking durability, making sure that the noodles are chewy and slide.
    7.For making sauces and seasoning, preventing oil distilling, sinking and crystallizing, tasted more softer and slider.
    8.For making puffed food, perfectly combining the lipid fraction and various kinds of starch under the condition of high temperature and high pressure, raising quality and creating better tastes.
    9.For making fried products, roasted seeds and nuts, add luster to melon seed, fava beans, peanuts, walnuts, chestnuts and so on.
    10.For making ice-cream, soften fatty balls, enhancing the soft slide and sweet taste
    Method: Adding  lecithin into the45-55℃mixture of water and oil, mix the liquid to emulsion, adding powder and stir up, or applying for the craft as the individual method.

     

    Package: the inner package is the double low pressure polytene plastic bags and aluminium foil. The specification is 1kg, 5kg,10kg, 20kg per package, the outer package is made by manila. Net weight for every package is 20kg, or we can make package designed by our customer.

     

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