Audited Supplier
Insen-Sunflower Lecithin
8002-43-5
C42h80no8p
232-307-2
Acidity Regulators, Antioxidants
Nutritional
Additive
Natural
Sunflower Lecithin
Hunan Province
Charge Samples
Sunflower Lecithin
24 Months, 2 Years
Light Yellow Powder
1 Kg
HPLC
Available
Sunflower Lecithin
232-307-2
C42h80no8p
Cool Dry Place
50%-98%
Available
Insen
as Your Request
Food Grade
Hunan, China
Product Description
Insen Sunflower Extract Sunflower Lecithin Powder Organic Sunflower Lecithin
| Product Name: | Sunflower Lecithin | |
| CAS No.: | 8002-43-5 | |
| Active ingredients: | 50%-98% | |
| Test Method: | HPLC |
Sunflower Lecithin Powder Is made from Non-GMOSunflower Lecithin Powder & is a Light Cream colour odourless powder. It is used for its wide functional, Nutritional.
| |
| Application and Function of Sunflower Lecithin Powder | |
| Application | Function |
| Bread, cakes, biscuits, etc. | Increasing food elasticity, reduce viscosity, make the product softer, increase the fragrance and not easy to lose. |
| Milk powder, soy milk powder | Improving the preparation of the finished product, improve the stability of the finished product, prevent agglomeration, and increase the instant dissolution |
| Gum base | Improving flexibility, moisturizing, improve chewing taste |
| Meat products | Promoting the water solubility and dispersion of fat, and ensure the uniformity of product quality and texture |
| Eel feed | Significantly promote the growth and survival rate of fry, improve the persistence of eel feed in water, and meet the needs of eel for essential fatty acids, choline and inositol. |
| Other high-grade feed | Providing essential nutrients (choline, fatty acids, inositol, etc.) |
| |
| Application and Function of Sunflower Lecithin Liquid | |
| Application | Function |
| Margarine, shortening | As an emulsifier and anti-splash agent |
| Chocolate | Preventing surface blooming, improve gloss, easy demoulding, and improve chewing taste |
| Candy | Making sugar cubes have good luster, soft and smooth surface, prevent caking and extend shelf life |
| Bread, cakes, biscuits | Increasing food elasticity, reduce viscosity, make products softer, and have a uniform and detailed internal structure |
| Ice cream | Fully emulsify fat, shorten the freezing time of ice cream mixture, and make bubbles and ice crystals smaller |
