Lecithin

It is an excellent nutritional supplement.

Soybean lecithin is a natural component obtained from this oilseed. It is formed by a blend of phospholipids, glycolipids, neutral lipids and sugars. Its use is mainly directed, but not limited to, the food, paint, pharmaceutical, and plastic industries.

Lecithin is present in a wide range of foods as emulsifier, by maintaining components consistent and homogenous.

In addition, it helps maintaining food stability, such as in: Fast food, infant formulas, and low-fat salad dressings, margarines, grain bars, and chocolates.

 

Three class of Lecithins:

TEXTROL-N

Description

TEXTROL-N is a natural product obtained from soybean, containing phospholipids and soybean oil.

Use

It is used in the chemical industry as dispersing, anti-sediment, and stabilizer agent. Main usages: In dyes, textile, chemical industries in general.

Advantages

The advantages of using TEXTROL – N are:

  • Natural emulsifier.
  • Cost-benefit ratio, compared to other emulsifiers.
  • Standardized product.
Specifications

Fluid appearance, amber color.
Not soluble in Acetone (%) Min. 62
Viscosity (p 25ºC) 80 to 120
Color Gardner Máx. 9
Moisture 1.0
ot soluble in Hexane (%) Max. 0.15
Acidity Index (mgKOH/g) Max. 29

LECSAM-SG

Use

It is used by food industry as natural emulsifier, and stabilizer agent. This product is essential in some applications such as powdered milk, milk drinks, and chocolate drinks, for microbiological control.

Advantages

The advantages of using LECSAM – SG are:

  • Natural emulsifier.
  • Cost-benefit ratio, compared to other emulsifiers.
  • Standardized product.
  • Medium viscosity.
  • Microbiological guarantee.
Specifications

Fluid appearance, amber color.
Not soluble in Acetone (%) Min. 62
Viscosity (p 25ºC) 80 - 120
Color Gardner Max. 9
Moisture 1.0
Not soluble in Hexane (%) Max. 0.15
Acidity Index (mgKOH/g) Max. 29
Peroxide Index (mEq/Kg) Max. 5

Microbiological Control

Total mesophilic count, Max. 500 CFU/g
Escherichia Coli, Absent in 1 g
Coliforms Salmonella, Absent in 125 g
Fungi and yeast count, Max. 100 CFU/g

LECSAM-N

Use

It is used by food industry as natural emulsifier, and stabilizer agent. Main usages: cakes, cookies, bread derivatives, chocolates, etc.

Advantages

The advantages of using LECSAM – N are:

  • Natural emulsifier.
  • Cost-benefit ratio, compared to other emulsifiers.
  • Standardized product.
  • Medium viscosity.
Specifications

Fluid appearance, amber color.
Not soluble in Acetone (%) Min. 62
Viscosity (p 25ºC) 80 - 120
Color Gardner Máx. 9
Moisture 1.0
Not soluble in Hexane (%) Max. 0.15
Acidity Index (mgKOH/g) Max. 29
Peroxide Index (mEq/Kg) Max. 5

Packaging
  • Barrels with removable lid, and polyethylene bags – net weight 200Kg.
  • Disposable container (Big – bags) – net weight 900Kg.
  • Other packaging available under request and inquiry.