Egg York Lecithin

This product is milky white or light yellow powder or waxy solid, with a slight smell, touch slightly greasy feeling.  It is dissolved in ethanol, ether, trichloromethane- or petroleum ether (boiling range 40~60ºC), almost insoluble in acetone and water.  It is very sensitive to heat and hydrolyzes easily under acid, alkali and esterase action.  Forbidden to protein, egg yolk allergy.  Used in emulsifier, liposome membrane material, food field, etc. [1].  According to most reports, PC can inhibit serum triglycerides and total cholesterol and increase HDL.

Item
Result
Appearance
Yellow Powder
Odor & Taste
Characteristic
Lecithin
>60%
Loss on Drying
4.0% max.
Heavy Metals
20ppm max.
Lead
5ppm max.
Arsenic
3ppm max.
Total Plate Count
10000 CFU/g max.
Total Plate Count
10000 CFU/g max.
Yeast & Mold
50 CFU/g max.
Coliform
50 CFU/g max.
Samonella
Negative

. Egg Yolk Powder can add into cakes, biscuits, and bread then improve nutritional value of the products, and increase the volume and softness, improve food flavor.

2. Egg Yolk Powder after mixing with the dough, it can make the dough has higher ability of gas containing.
3. Egg Yolk Powder add into the baked goods, and make the food surface colorful and beautiful.
4. Egg Yolk Powder as a kind of natural emulsifier for the cold food, it can increase the cohesiveness of fat, and improve the conformity of the cold food.
5. Egg Yolk Powder can as the ingredients of flavoring.
                           

 

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