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Confectionary

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Lecithin is widely used in candies for its emulsifying properties. It creates a smooth texture by blending fats and water. It also enhances stability, disperses flavors and colors evenly, and extends the shelf life of candies. In summary, soya lecithin is crucial for high-quality candies with a smooth texture and long-lasting freshness.


ITEMAcetone insoluble %Moisture %N-hexane insoluble %Acid number in KOH) mg/gPeroxide value mmol/kgLead(as Pb) mg/kgArsenic(as As) mg/kgGardner
%
Phosphatidylcholine Content %Application
HXY-1SP≥62≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0≤1410~16Confectionery, Chocolate
Bake, Butter, Wafer, Cone
HXY-2SP≥60≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0≤1010~12Bake
HXY-3SP≥60≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0≤1010~12Confectionery, Chocolate
Bake, Butter, Wafer, Cone
HXY-5SP≥60≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0≤810~12Confectionery, Chocolate
Bake, Butter, Wafer, Cone
HXY-1SPN≥62≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0≤1410~16Confectionery, Chocolate
Bake, Butter, Wafer, Cone
HXY-PLP≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/19~21Frozen foods, Instant noodles, Health care
HXY-PLW≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/19~21Milk powder, instant drinks
HXY-PLS≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/19~21Frozen foods, Instant noodles, Health care
PC25≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/≥25Medicine and Cosmetics
PC30≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/≥30Medicine and Cosmetics
PC50≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/≥40Medicine and Cosmetics
PC70≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/≥70Medicine and Cosmetics
PC90≥97≤2.0≤0.3≤36.0≤5.0≤2.0≤3.0/≥90Medicine and Cosmetics

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