Système de lécithine de soja en poudre
Phospholipide ≥96% | ISO 22000 | Non-GMO IP Optional
Forme: Fine light yellow powder | Modèles: HXY-PLP/PLS/PLF/PLG | MOQ: 200 kg
Ce que ce produit aide à évaluer
- Baking & Frying: Poor dough handling, fast oxidation, poor crispness
- Technical excipient evaluation: Poor aqueous dispersibility in trial formulations
Demandez COA, TDS, SDS/MSDS ou échantillon avant qualification fournisseur, essais formulation ou scale-up production.
Spécifications produit
| Forme produit | Fine light yellow powder |
| Options modèle | Oil-dispersible (HXY-PLP/HXY-PLS) / Non-GMO (HXY-PLF) / Granulés (HXY-PLG) |
| Acetone Insoluble (Phospholipide) | ≥96% (AOCS Ja 4-46) |
| Loss on Drying | ≤2.0% |
| Acid Value | ≤36.0 mg KOH/g (AOCS Ja 6-55) |
| Peroxide Value | ≤5.0 mmol/kg |
| Certifications | ISO 22000; Non-GMO IP available for HXY-PLF |
| Conditionnement | 20kg Kraft Paper Bag with Aluminum Foil Liner |
| Stockage | Sealed, moisture-proof, 15–30°C. Shelf life 24 months |
Applications et points de douleur
Baking & Frying
Point de douleur
Poor dough handling, fast oxidation, poor crispness
Produit recommandé
HXY-PLP
Dosage
0.3%-0.8% of flour
Effet technique
Améliore tolerance, delays oxidation, enhances crispness
Technical excipient evaluation
Point de douleur
Poor aqueous dispersibility in trial formulations
Produit recommandé
HXY-PLF
Dosage
As needed
Effet technique
Soutient dispersibility screening; regulatory use requires buyer validation
Meat & Protein Processing
Point de douleur
Fat separation, dust generation
Produit recommandé
HXY-PLP
Dosage
0.2%-0.5%
Effet technique
Uniform fat/water mixing, reduces dust