De-oiled Soya Lecithin is a high-quality emulsifier derived from natural soybeans. The oil is removed from soy lecithin, resulting in a pure, concentrated product that boasts exceptional stability and versatility. This de-oiled lecithin serves numerous functions within the food industry, including acting as an emulsifier, antioxidant, and surfactant. Its unique properties make it ideal for enhancing texture, extending shelf life, and improving product consistency in a variety of food applications. From baked goods to confections, De-oiled Soya Lecithin plays a crucial role in ensuring uniformity and quality in food products. Employed in baked goods, cheese products, confections, icings, frostings, instant beverage mixes, and instant foods, its applications are virtually limitless, making it an essential ingredient for food manufacturers aiming to improve product formulation.
Key Features
| Features | Description |
|---|---|
| Source | Natural soybeans |
| Form | De-oiled and pure lecithin |
| Functionalities | Emulsifier, antioxidant, surfactant, viscosity modifier |
| Stability | High stability and improved shelf life |
| Applications | Baked goods, cheese products, confections, frostings, margarine |
| Attributes | Description |
|---|---|
| Appearance | Light yellow to cream-colored powder |
| Hygroscopicity | Highly hygroscopic, absorbs moisture |
| Solubility | Soluble in water and oils |
| Odor | Neutral odor |
| Storage Conditions | Store in a cool, dry place, away from sunlight |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Brand: HOC
Country Of Origin: India
Deoiled lecithin is primarily used as emulsifiers, wetting agent, antioxidant, surfactants, dispersants, instantizing agent, viscosity modifiers, release agents and lubricants. De-oiled soya lecithin comes from soybeans and is a natural fat. To make it, they take out the oil and other stuff, so it becomes a strong and pure lecithin product. This change makes it more stable and useful for several food recipes.
Application _ It is widely used in baked goods, cheese products, confections, icings, frostings, instant beverage mixes, instant foods, margarine, and release agents.
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