Product demonstrates advantages in these technical indicators:

High Phospholipid Content: A higher phospholipid content signifies greater purity in your soy lecithin liquid, providing enhanced emulsification performance and stability, making it more favorable for use in food and pharmaceutical manufacturing.

Low Moisture Content: Low moisture content extends the product's shelf life, reducing the potential for microbial growth. This means your product is more stable and maintains high quality over a longer period.

Superior Emulsification Performance: Outstanding emulsification performance makes your soy lecithin liquid highly useful in food processing, aiding in achieving desired textures and mouthfeel while improving uniformity and stability.

Low Acid Value: A low acid value indicates a lower content of free fatty acids in your product, reducing the risk of oxidation reactions, thus extending shelf life and minimizing the potential for undesirable flavors.

Low Peroxide Value: A low peroxide value indicates your soy lecithin liquid's strong resistance to oxidation, making it suitable for long-term storage and use in varying environmental conditions.

Excellent Color and Texture: Products with good color and texture are more readily accepted by consumers, which is crucial in food and pharmaceutical manufacturing as they directly impact the final product's appearance and mouthfeel.

No Off-Taste or Odor: Ensuring your product has no adverse tastes or odors is essential for manufacturing high-quality foods and pharmaceuticals, as it helps maintain flavor purity in the final products.

In summary, these advantages in technical indicators make your soy lecithin liquid an ideal choice in the manufacturing of food and pharmaceutical products, assisting clients in producing high-quality, stable, and appealing products. These strengths can be leveraged for marketing and sales, highlighting your product's value and outstanding performance in a competitive market.