ESSEMM Soya Lecithin Hydroxylated
Introducing ESSEMM Hydroxylated Soya Lecithin
Enhancing Water Dispersability and Emulsifying Properties for Optimal Baking Applications
ESSEMM Hydroxylated Soya Lecithin is a light-colored product specifically designed to revolutionize baking applications of fats while combating staling. By harnessing the power of hydroxylation, this innovative product offers increased water dispersability and improved emulsifying properties, making it an effective solution for o/w systems.
With its pronounced hydrophilic character, ESSEMM Hydroxylated Soya Lecithin effortlessly disperses in cold water, making it highly convenient for various formulations. By improving dough extensibility, this specialized lecithin contributes to creating outstanding baking results. The process of hydroxylation imbues the lecithin with hydrophilic properties, enhancing moisture retention and ensuring optimal texture and freshness.
|Parameter||Specifications for Hydroxylated Soya Lecithin|
|Acid value (mg KOH/g)||30 max|
|Moisture (%)||<1.0 max|
|Acetone insoluble (%)||60 min|
|Color (in 10% toluene) Gardner Units||12 max|
|Hexane insolubles (%)||0.03|
|Peroxide value (meq/1000g)||5 max|
|Iodine Value||30% reduction|