改性大豆卵磷脂系统
HLB 约 10 | ISO 22000 | O/W 乳化剂
形态：液体 (HXY-2SP) / 粉末 (HXY-PLW) | HLB 约 10 | MOQ：200 kg
该产品可帮助评估什么
- Milk 粉末 & Instant Beverages: Fat floating, clumping, sedimentation
- Bakery & Noodles: Long dough formation, poor tensile strength, fast staling
在供应商资质审核、配方试验或生产放大前，索取 COA、TDS、SDS/MSDS 或样品。
产品规格
| 产品形态 | 液体 (HXY-2SP) / 粉末 (HXY-PLW) |
| 丙酮不溶物 | ≥60% (液体) / ≥96% (粉末) |
| HLB 值 | ~10 — Optimized for Oil-in-Water Emulsions |
| 溶解性 | Readily dispersible in water forming stable emulsions |
| 认证 | ISO 22000 |
| 包装 | 200kg Iron Drum (液体) / 20kg Kraft Bag (粉末) |
| 储存 | Sealed, moisture-proof, 15–30°C |
应用与痛点
Milk 粉末 & Instant Beverages
痛点
Fat floating, clumping, sedimentation
推荐产品
HXY-PLW
用量
0.2%-0.5% dry blending or spraying
技术效果
改善 fat stability, anti-caking, reduces sedimentation
Bakery & Noodles
痛点
Long dough formation, poor tensile strength, fast staling
推荐产品
HXY-2SP
用量
0.3%-0.8% of flour
技术效果
Stabilizes rheology, improves moisture retention
Protein Isolate Processing
痛点
Slow solubility, lack of gloss, dust
推荐产品
HXY-PLW
用量
As needed
技术效果
Increases rapid solubility, enhances gloss