CRUDE SOYBEAN LECITHIN Soybean Phospholipid

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					                                                     CRUDE
                                                     SOYBEAN
                                                     LECITHIN



BASIC PROPERTIES
      Crude SOYBEAN LECITHIN is a product            surface activity as a result of combination
obtained by soybean processing into pro-             of the lipophilic and hydrophilic properties
teinaceous products and crude degummed               in phospholipid molecules. As surfactant,
oil. It is a viscous mass of amber colour and        SOYBEAN LECITHIN is an excellent emulsi-
specific flavour and odour.                          fier, dispersing agent, foam stabiliser, wet-
      SOYBEAN LECITHIN is a natural mixture          ting agent, release agent and crystallisation
of phospholipids and oil with the expressed          controller.

PHYSICAL & CHEMICAL & OTHER CHARACTERISTICS
Characteristics                        Typical values           Guaranteed values
Consistency                            plastic                  plastic                          (1)
Colour (Gardner; 5% lecithin
solution in mineral oil)               10,0                     amber, max.12                    (1)
Flavour & odour                        specific                 specific                         (1)
Acetone insolubles
                                                                                                         CRUDE SOYBEAN LECITHIN
(phospholipids) (%)                    70,0               min. 65                                (1)
Acide value (mg KOH/g)                 22                 max. 26                                (1)
Peroxide value (meqO2/kg)              0                  max 5                                  (1)
Benzene insolubles (%)                 0,3                max 0,3                                (1)
Moisture and volatile matter (%)       0,5                max 1,0                                (1)
Energy value                           3,400 kJ (812 kcal) / 100g                                (2)
                                                                           (1) Analysis (2) Calculated


The variations in the above-mentioned values are possible depending on crude soybean
quality. CRUDE SOYBEAN LECITHIN is produced from controlled, genetically unmodified
soybeans (GMO<0.9%).




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                         Packing: CRUDE SOYBEAN LECITHIN is delivered in bulk or in PE barrels (net weight
                                  60 kg or 200 kg).
                         Storing: Keep in cool and dry places, protected from the outside influences.
                         Shelf life: 9 months

                          Product code                  Product                              Packing

                         BFU200000001 CRUDE SOYBEAN LECITHIN                                  in bulk

                         BFU200000002 CRUDE SOYBEAN LECITHIN                        PE barrels à 200 kg netto

                         BFU200000003 CRUDE SOYBEAN LECITHIN                         PE barrels à 60 kg netto

                         PRODUCT APPLICATION
                             Baking Industry
                             SOYBEAN LECITHIN is used as an emulsifier in production of all types of breads and
                         other baked goods, particularly those where fats are added. It is used in the range of
                         0,3-0,5 % of wheat flour content, depending on the flour quality and type of product.
                         SOYBEAN LECITHIN improves fat dispersion in liquid component of dough, enhances
                         rheological properties of dough, crumb porosity and elasticity, increases loaf volume and
                         prolongs freshness of baked products. In baking industry lecithin can be used individually,
                         or in combination with other emulsifier.

                               Confectionery Industry
                               SOYBEAN LECITHIN is used in production of confectionery products, particularly in
                         all types of chocolates, various types of chocolate products and toppings at levels of up to
                         1,0% of other ingredients. In addition to favourable effects on technological properties of
                         products, SOYBEAN LECITHIN has the expressed dietetic and dietotherapeutic effects.

                              Dietetics and Parapharmaceutics
                              SOYBEAN LECITHIN is a product with the expressed dietetic and therapeutical prop-
                         erties. By protecting and preserving the cardiovascular and nervous systems from risks
                         (effects the brain cell regeneration), SOYBEAN LECITHIN extends the working ability and
CRUDE SOYBEAN LECITHIN




                         has beneficial effects on therapy of pathophysiological conditions that have already ap-
                         peared. For this reason it can be used for production of various dietetic products, such as
                         dietetic preparations for additional nutrition of sportsmen and for those who do exercises,
                         cardiotonics, neurotonics and other similar products.




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Description: CRUDE SOYBEAN LECITHIN Soybean Phospholipid