Powder Lecithin Soya

Salient Features of powder lecithin soya :
Emulsifier, natural dispersing, obtained from natural soybean oil. In essence, the product it is made up by a mixture of phospholipids in its greater proportion, minimum soybean oil and humidity. The size of particle allows the use of poder in instant dissolving.

Organoleptic features and Aspect Aspect
A white and slightly yellow color. Smell typical, delicate. Flavour characteristic, oily. State thin powder. (20A C)

Physicochemical features
Humidity 1% (max) | Acetone insoluble (AI) 94% min. | Pb <10ppm
Peroxides number 10 meq/kgr max | Percentaje Acetone 250 ppm
Acid number 30mgrsKOH /g max | Toluene-insoluble 0,15% (max)

Phospholipids profile
Total phospholipids (AI): 90% | Phosphatidylcholine 35-40%
Phosfatidylmethanolamina 40-45% | Phosphoinositides 8-5%
Phosphatidic acid 12-5%

Microbiological features
Mesophyll aerobic bacteria total recount (Agar-PCA 48 hrs 37A C) 1000 UFC/gr (max)
Enterobacteria recount (Agar VRBG 48hrs 37A C)10 UFC /gr (max)
Coliforms detection (NMP/100 ml , lauryl sulphate broth 48hrs. 37A C) absence/gr
Staphylococcus aureus recount 10 UFC/gr (max)
Salmonella Ausencia en 50 grs
Fungus and yeast counts (Agar a YGC 5 days 25A C)
100 UFC/gr. mA x.