Processing timely-stored soybeans and intricately balancing the refining of soybean oil gives us a high quality product, lecithin, with good yields. Lecithin refers to a complex, naturally occurring mixture of polar lipids obtained by water-degumming crude vegetable oils and separating and drying the hydrated gums. It is, however, the phospholipid portion of lecithin that is mainly responsible for giving form and function to commercial lecithin. Plant based lecithin, like our Non-GMO soy lecithin, have the distinct advantage of having high unsaturated fatty acid concentration and no cholesterol.
Commercial applications of non-gmo Soy lecithin include viscosity reduction in chocolate and confectionary products, and emulsification / anti spattering properties in margarine. It is also used in bakery products and pasta. It has a strong tendency to promote water-in-oil (W/O) – type emulsions. Accordingly, it is also supplied to manufacture encapsulated nutritional supplements and in pharmaceutical industries.
| Physical and Chemical Standards | Limits | Average values |
| Appearance / colour | Viscous Liquid/Reddish Brown | Viscous Liquid- Reddish |
| Moisture | 1.0% maximum | 0.14% |
| Color Gardner scale | 14 maximum | 10+ |
| Viscosity at 25°C | 120 Poise maximum | 80 Poise |
| Acid Value | 30mg KOH/g maximum | 23.44 |
| Peroxide value | 5.0 meq/kg | nil |
| Hexane Insoluble | 0.30% maximum | 0.16% |
| Acetone Insoluble | 60-65 % maximum | 63% |
| Microbiological Analysis | ||
| Total Plate Count | 2000 cfu/g maximum | 112 cfu/g |
| Coliform | Absent 1 g | Absent |
| E. Coli | Absent 1 g | Absent |
| Yeast and Moulds | 100 cfu/gm max | 1.5 x 10-1 cfu/g |
| Salmonella | Negative per 25 g | Negative |
| GMO content by PCR test | Negative | Negative |
Maharashtra Oil Extractions PVT. LTD. Designed By Trigacy
