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Instant noodles, hanging noodles, hollow noodles

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0.5%-1%.

Lecithin in noodles serves multiple purposes. It as an emulsifier, improving dough texture making it easier to handle. It enhances the stretchiness and chewiness of the noodles while maintaining their moisture. Additionally, soya lecithin improves the color and texture, resulting in smooth and resilient noodles. In summary, soya lecithin plays a vital role in stabilizing and enhancing the quality of noodles.


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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