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Milk powder

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0.2%-1%

Lecithin is used in powdered milk for its emulsifying properties, ensuring a smooth and creamy texture. It improves stability, prevents clumping, and evenly disperses flavors and nutrients. Additionally, it extends the shelf life of powdered milk. In summary, soya lecithin is essential for high-quality powdered milk with a smooth texture and enhanced taste.


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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