大豆卵磷脂颗粒
总磷脂 97.2% | 非转基因大豆 | 清洁颗粒形态
形态：浅黄色颗粒 | 丙酮不溶物：97.2% | MOQ：200 kg
该产品可帮助评估什么
- Dietary supplements: 需要 natural phospholipid nutrition in a convenient solid format
- Bakery, Chocolate & Confectionery: Oil-water instability, poor texture, and shorter shelf life
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 | Light yellow soy lecithin granules for easy blending, dispersion, and handling |
| 来源 | Refined from non-GMO soybeans |
| Acetone Insoluble (Total 磷脂s) | 97.2% reference value; standard limit ≥95.0% (SN/T 0802.2) |
| Hexane Insoluble | 0.09% reference value; standard limit ≤0.30% (SN/T 0802.2) |
| Moisture & Volatiles | 0.40% reference value; standard limit ≤1.0% (GB/T 5009.3) |
| 酸值 | 22.0 mg KOH/g reference value; standard limit ≤30.0 mg KOH/g (GB/T 5530) |
| 过氧化值 | ≤3.0 meq/kg reference value; standard limit ≤10.0 meq/kg (GB/T 5009.227) |
| 重金属 | Pb not detected; As not detected (GB/T 5009.74 / AOAC 986.15) |
| 营养成分（每 100g） | Energy 3700 kJ, fat 91g, carbohydrates 8g, protein 0g, sodium 0.04g |
| 关键活性组分 | Natural phospholipid blend rich in phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) |
| 储存 | Keep sealed in a cool, dry place away from direct sunlight and moisture |
应用与痛点
Dietary supplements
痛点
需要 natural phospholipid nutrition in a convenient solid format
推荐产品
Soy Lecithin Granules
用量
As formulated
技术效果
支持 buyer-reviewed nutrition formulations without making health efficacy claims
Bakery, Chocolate & Confectionery
痛点
Oil-water instability, poor texture, and shorter shelf life
推荐产品
Soy Lecithin Granules
用量
0.3%-0.8% typical use depending on formula
技术效果
改善 emulsification, texture uniformity, processing flow, and product stability
Dairy, Margarine & Processed Foods
痛点
Fat separation and inconsistent mouthfeel
推荐产品
Soy Lecithin Granules
用量
As formulated
技术效果
Stabilizes fat systems and improves texture in clean-label formulations
Feed & Animal Nutrition
痛点
需要 better dispersion and palatability support
推荐产品
Soy Lecithin Granules
用量
As formulated
技术效果
支持 feed palatability and dispersion evaluation in buyer formulations