China (Mainland)
Sunflower Lecithin Liquid CAS NO.8002-43-5
- FOB Price: USD: 5,100.00-5,600.00 /Metric Ton Get Latest Price
- Min.Order: 2 Metric Ton
- Payment Terms: L/C,T/T
- Available Specifications:
regular(1-8)Metric Tonregular(10-20)Metric Ton
- Product Details
Keywords
- Sunflower Lecithin Liquid
- Sunflower Lecithin liquid phospholipid 60%
- Sunflower Lecithin high quality Boshuai Biotechnology
Quick Details
- ProName: Sunflower Lecithin Liquid
- CasNo: 8002-43-5
- Application: Sunflower lecithins can be used in app...
- PackAge: 200kg steel drum,1 MT IBC tank, 24MT f...
- ProductionCapacity: 1000 Metric Ton/Day
- Purity: Phospholipids ≥60
- Storage: It can be stored for 12 months from da...
- LimitNum: 2 Metric Ton
- Acetone Insoluble( w/%): ≥60
- Loss On Drying (w/%): ≤1.0
- Hexane Insolubles( w/%): ≤0.3
- Acid Value(mgKOH/g): ≤35.0
- Peroxide Value(meq/kg): ≤10.0
- Color(Gardner): ≤12
- Viscosity（25℃）（Brookfield）: ≤12000
- Heavy Metals ( mg/kg ): ≤20.00
- Arsenic( mg/kg ): ≤3.0
- Lead: ≤2.0
- Mercury: ≤1.0
- Solvent Residue( mg/kg ): ≤50
- HLB Value: 4-10
- Total Plate Count (CFU/g): ≤1000
- Yeast & Mold (CFU/g): ≤100
- Coliforms(CFU/g): ≤10
- E.Coli (MPN/100g): ≤3
Superiority
Properties of Sunflower Lecithins
The special property of the sunflower seeds is that they are not commercially grown. Apart from the production without genetic modifications, sunflower lecithin has an additional advantage over soya lecithin, as it exhibits a slightly higher proportion of valuable unsaturated fatty acids.
•is hypoallergenic, sustainable and safe
•is not required to be disclosed as an allergen
•offers a special feature over soy: no genetically modified sunflower seeds have been commercially grown worldwide
•it is a great alternative to soy lecithin because with sunflower lecithin equally good results can be obtained
Details
Basic Information
Sunflower lecithins are complex mixtures of different polar lipids (phospholipids and glycolipids) and neutral lipids (triglycerides, sterines, fatty acids). Due to both its lipophilic and hydrophilic properties, sunflower lecithins are applicable as emulsifiers in the food industry.
It can be used in applications in which allergen free and non-GMO ingredients are required.It has various functions;it helps form stable emulsions, changes the rheology of products and influences surface tension.
Lecithin alllow improved chocolate processing,reduced cocoa butter input and improved chocolate quality.
In bakery products lecithins are commonly used to ensure even mixing of the batter,decreasing stickness of the dough and reducing fat content and they can facilitate moisture retention in the final product and improve taste and freshness.
Lecithin contributes to avoiding spattering of hot fat and scorching of milk casein when added as emulsifier in pan fried food.
When lecithin is added in the formulation of chewing gum,it helps to keep chewing gum elastic,soft and ensures a homogenous mixture of all ingredients.
Lecithin is one of the key ingredients used to improve the dispersability of powders with hight fat contents.
1.Applied in food field, it is added into kinds of chocolate, Bakery products,margarines and mayonnaise,chewing gums,nutritional supplements,convenience food,release agent,beverage and liquor.
2.Applied in health product field, it is widely added into various kinds of health products to prevent chronic diseases or relief symptom of climacteric syndrome.
3.Applied in cosmetics field, it is widely added into the cosmetics with the function of delaying aging and compacting skin, thus make skin much smooth and delicate.
4.Applied in pharmaceutical field, it is widely added into the medicine which can be used in treating chronic diseases such as cardio-cerebrovascular disease, kidney disease, diabetes mellitus.
Shelf life and Storage
It can be stored for 12 months from date of manufacture at temperatures of 15-30℃(60-95℉)in a dry place in unopened packaging.Contact with moisture and excess light should be avoided as much as possible.Temperatures below 15℃(60℉)may promote separation of the oil from the phospholipids.If this occurs the lecithin can be heated and remixed without loss of functionality.