Lecithin is known as one of the best vegetable emulsifiers and stabilizers in the food industry. It is the classic “natural emulsifier”. It can be used both on water in oil and oil in water basis. CPI soy lecithin can be used in many food and feed fields: Convenience Food, Meat Products, Chocolate and Confectionery, Margarine and Spreads, Baking, Instant Food, Animal feed etc.
Physical characteristics
| Acetone Insolubles | 60% min |
| Moisture | 1.5% max |
| Acid Value (mg KOH/g) | 20-30 |
| Peroxide value (mg/kg) | 10% max |
Typical bacteriological analysis
| Viscosity (@25) | 6000-10000 centipoises |
| Appearance | brown liquid, hygroscopic |
Packing: 200kg in drums