NON GMO Soya Lecithin

Non GMO Soya Lecithin

Lecithin is a naturally occurring group of phospho lipids found in every living cell. Though the name Lecithin is derived from the Greek Lethikas meaning “Yolk of an egg”, Soyabean is the commercial source of Lecithin.

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A2Y AGRIPURE Soya Lecithin is obtained by dehydrating and cooling of Gums from Soyabean Oil (derived from ‘NON GMO’ soybeans). The addition of water in Crude Soya Oil Hydrates the phosphotides making them insoluble. These are dried with Soyabean Oil and fatty acids to produce good Lecithin.

Applications

Used in delicately flavored products as a spray drying or in milk powders.
Used by Biscuit Industries.
Used for Frosting.
In baked items including casseroles, breads, cakes, and cookie dough as an anti-caking, pan release and moisturizing agent.
Acts as a superior emulsifying Agent Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent.
It is highly used as an emulsifier in chocolate & confectionary, coatings for spattering control, to prevent crystallization etc.
Lecithin is added to various sauces, gravies, soups, nut butters, and gravies due to their emulsifying properties.
Promotes consistent blending and thorough mixing.

Phosphatidylchdine (PC)	13 - 15%
Phosphatidylethanolamine(PE)	8 - 10%
Phosphatidylinositol(PI)	6 - 9%
Phosphatidicacid (PA)	3 - 5%
Lysophosphatidylcholine (LPC)	0.2 - 0.3%
Lysophosphatidylethanolamine(LPE)	0.1 - 0.3%
Lysophosphatidylinositol (LPA)	0.1 - 0.3%
Lysophosphatidicacid(LPA)	0.1 - 0.5%

Non GMO Soya Lecithin

Non GMO Soya Lecithin

Phosphatidylchdine (PC)

13 - 15%

Phosphatidylethanolamine(PE)

8 - 10%

Phosphatidylinositol(PI)

6 - 9%

Phosphatidicacid (PA)

3 - 5%

Lysophosphatidylcholine (LPC)

0.2 - 0.3%

Lysophosphatidylethanolamine(LPE)

0.1 - 0.3%

Lysophosphatidylinositol (LPA)

0.1 - 0.3%

Lysophosphatidicacid(LPA)

0.1 - 0.5%

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