Frozen food (dumplings, rice balls, roasted wheat, spring rolls, etc.)
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0.1%-0.2%
Lecithin is used in frozen products as an emulsifier, stabilizer, and texture enhancer. It helps blend fats and liquids, prevents separation, and improves the smoothness and creaminess of the product.
ITEM | Acetone insoluble % | Moisture % | N-hexane insoluble % | Acid number in KOH) mg/g | Peroxide value mmol/kg | Lead(as Pb) mg/kg | Arsenic(as As) mg/kg | Gardner % | Phosphatidylcholine Content % | Application |
HXY-1SP | ≥62 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | ≤14 | 10~16 | Confectionery, Chocolate |
Bake, Butter, Wafer, Cone | ||||||||||
HXY-2SP | ≥60 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | ≤10 | 10~12 | Bake |
HXY-3SP | ≥60 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | ≤10 | 10~12 | Confectionery, Chocolate |
Bake, Butter, Wafer, Cone | ||||||||||
HXY-5SP | ≥60 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | ≤8 | 10~12 | Confectionery, Chocolate |
Bake, Butter, Wafer, Cone | ||||||||||
HXY-1SPN | ≥62 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | ≤14 | 10~16 | Confectionery, Chocolate |
Bake, Butter, Wafer, Cone | ||||||||||
HXY-PLP | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | 19~21 | Frozen foods, Instant noodles, Health care |
HXY-PLW | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | 19~21 | Milk powder, instant drinks |
HXY-PLS | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | 19~21 | Frozen foods, Instant noodles, Health care |
PC25 | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | ≥25 | Medicine and Cosmetics |
PC30 | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | ≥30 | Medicine and Cosmetics |
PC50 | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | ≥40 | Medicine and Cosmetics |
PC70 | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | ≥70 | Medicine and Cosmetics |
PC90 | ≥97 | ≤2.0 | ≤0.3 | ≤36.0 | ≤5.0 | ≤2.0 | ≤3.0 | / | ≥90 | Medicine and Cosmetics |
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