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SOYA LECITHIN AS CAKE GEL EMULSIFIER

Soya lecithin as cake gel emulsifierDescription: Substance name: soya lecithin          CAS number: 8002-43-5              EC number: 232-307-2                   Molecular formula: C36H72NO8P Molecular weight: 677.93 g/molOrigin: ChinaDefinition: Soya lecithin is a good additive generally used as emulsifier.It is 100% pure soya lecithin, non modified, non fractioned.Specifications:Analytical quality:Appearance Light brown to yellow, viscous liquid Moisture ≤ 1 %Acid value ≤ 30 mg KOH/gPeroxide value ≤ 5 meq /kgAcetone insoluble ≥ 60 % (0 – 5°C)Odour Typical, predominantly soyaViscosity 8-12 Pa.s at 25℃Hexane insoluble ≤ 0.3 mg/kgGardner colour ≤16. unitMicrobiology:Total Plate Count < 5,000 cfu/gYeasts < 10 cfu/gMoulds < 10 cfu/gEnterobacteriaceae < 10 cfu/gTotal Coliforms absence in 1gSalmonella absence in 1gSalmonella absence in 25gHeavy metals:Chromium < 25ppbLead < 100ppbCadmium < 25ppbMercury < 10ppbArsenic < 10ppbContaminants:BHA and BHT: absenceDioxins (PCDD/F – TEQ) < 0.5pptTotal PCB < 40 μg/kg (in the fat)OrganochIorinated hydeocarbons < 10ppbAromatic hydrocarbons < 25ppbPackaging, Storage and Shelf life:200 kg IRON drums, 200 kg HDPE drums, 1000 kg IBC drums, 24ooo kg Flexitank.To be sored at ambient temperature.12 months from manufacture.



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