Soy Lecithin Liquid System
Phospholipid ≥60% | ISO 22000 | Non-GMO IP Optional
Form: Amber viscous liquid | Models: HXY-1SP/3SP/5SP/1SPN | MOQ: 200 kg
What this product helps evaluate
- Chocolate & Confectionery: High refining viscosity, difficult molding, cocoa butter overuse
- Dairy & Instant Beverages: Fat floating, clumping, slow dissolution
Request COA, TDS, SDS/MSDS or a sample before supplier qualification, formula trials or production scale-up.
Product Specifications
| Product Form | Yellow to brown viscous liquid; bleached type lighter |
| HXY-1SP (Concentrated) | Acetone Insoluble ≥60%, Acid Value ≤30 mg KOH/g, Moisture ≤1.0% |
| HXY-3SP (Bleached) | Acetone Insoluble ≥62%, Acid Value ≤30 mg KOH/g, lighter color |
| HXY-5SP (Transparent) | Acetone Insoluble ≥62%, Acid Value ≤30 mg KOH/g, high clarity |
| HXY-1SPN (Hydrolyzed) | Acetone Insoluble ≥60%, Acid Value ≤25 mg KOH/g, enhanced water dispersibility |
| Testing Methods | Acetone Insoluble (AOCS Ja 4-46), Acid Value (AOCS Ja 6-55), Moisture (GB 5009.3) |
| Certifications | ISO 22000; Non-GMO IP Statement available for HXY-1SPN |
| Packaging | 200kg Iron Drum / 1000kg IBC Tote |
| Storage | Sealed, cool, dry place at 15–30°C. Shelf life 24 months |
Applications & Pain Points
Chocolate & Confectionery
Pain Point
High refining viscosity, difficult molding, cocoa butter overuse
Recommended Product
HXY-1SP / HXY-3SP
Dosage
0.3–0.5% of total fat
Technical Effect
Supports flow and molding targets when validated in the buyer's formula
Dairy & Instant Beverages
Pain Point
Fat floating, clumping, slow dissolution
Recommended Product
HXY-1SPN
Dosage
0.5–2% spray or dry blend
Technical Effect
Supports uniform dispersion after buyer-side process validation
Bakery & Dough
Pain Point
Sticky dough, low volume, fast staling
Recommended Product
HXY-1SP
Dosage
0.3%-1.0% of flour
Technical Effect
Improves extensibility, increases volume, retains moisture