ESSEMM Hydrolised Soya Lecithin
Introducing ESSEMM P200 Hydrolysed Soya Lecithin
Unleashing Enhanced Functionality for Diverse Applications
ESSEMM P200 Hydrolysed Soya Lecithin is meticulously manufactured using food-grade enzymes through a selective hydrolysis process targeting the fatty acids in the 2 position of the phospholipids. The precise process conditions determine the extent of hydrolysis and the relative hydrolysis of different types of phospholipids, resulting in a unique and versatile product.
ESSEMM Hydrolysed Lecithin offers several distinct advantages. Its increased hydrophilicity, influenced by the degree of hydrolysis, enables its utilization in various cream emulsion types and frying margarines. The monoglyceride-like structure, characterized by having only one fatty acid, proves highly effective in bakery products, imparting desirable softness and contributing to extended shelf life.
Typical Specification
Physio-Chemical
| Specifications | Range |
|---|---|
| Characteristic | Pure Soya (Enzymatic Modified) |
| Odor | Typical Soya |
| Appearance | Semi Liquid Viscous Syrup |
| Colour | 10-13 Max on Gardner scale |
| Moisture | Max 1.0% |
| Acid Value | Max 30 KOH/g |
| Peroxide Value | Max 5.0 m.eq |
| Hexane Insoluble | Max 0.30% |
| Acetone Insoluble | 58% - 60% |
| Viscosity | Max 120 Poise |
| HLB | 8-11 |
| GMO | Negative |
| Solubility in Water | 90 - 100% |
Microbiological
| Parameter | Value |
|---|---|
| Total Plate Count (cfu/g) | 5000 max. |
| Total Coliform (per g) | Negative |
| E. Coli (per g) | Negative |
| Salmonella (per 25g) | Negative |
| Yeast & Moulds (cfu/g) | 100 max. |
