Modified Soy Lecithin System
HLB ~10 | ISO 22000 | O/W Emulsifier
Form: Liquid (HXY-2SP) / Powder (HXY-PLW) | HLB ~10 | MOQ: 200 kg
What this product helps evaluate
- Milk Powder & Instant Beverages: Fat floating, clumping, sedimentation
- Bakery & Noodles: Long dough formation, poor tensile strength, fast staling
Request COA, TDS, SDS/MSDS or a sample before supplier qualification, formula trials or production scale-up.
Product Specifications
| Product Form | Liquid (HXY-2SP) / Powder (HXY-PLW) |
| Acetone Insoluble | ≥60% (Liquid) / ≥96% (Powder) |
| HLB Value | ~10 — Optimized for Oil-in-Water Emulsions |
| Solubility | Readily dispersible in water forming stable emulsions |
| Certifications | ISO 22000 |
| Packaging | 200kg Iron Drum (Liquid) / 20kg Kraft Bag (Powder) |
| Storage | Sealed, moisture-proof, 15–30°C |
Applications & Pain Points
Milk Powder & Instant Beverages
Pain Point
Fat floating, clumping, sedimentation
Recommended Product
HXY-PLW
Dosage
0.2%-0.5% dry blending or spraying
Technical Effect
Improves fat stability, anti-caking, reduces sedimentation
Bakery & Noodles
Pain Point
Long dough formation, poor tensile strength, fast staling
Recommended Product
HXY-2SP
Dosage
0.3%-0.8% of flour
Technical Effect
Stabilizes rheology, improves moisture retention
Protein Isolate Processing
Pain Point
Slow solubility, lack of gloss, dust
Recommended Product
HXY-PLW
Dosage
As needed
Technical Effect
Increases rapid solubility, enhances gloss