Unilec SFL
Unilec SFL is pure non GMO sunflower lecithin, its viscous yellow to brown liquid mixture of phospholipids derived from Sunflower Seed by oil extraction and degumming process. Sunflower Lecithin is free from GMO & allergen.
Properties
- Physical Form
- Liquid
Product families
Applications
- Bakery
- Confectionery
- Cooking Oils & Fat Products
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
- Emulsifiers
- Stabilizers
Other characteristics
- Brand
- Unilec
- Features
Balanced Nutrition, Emulsifying, Enhanced Shelf Life, High Digestability, High Purity, Preservation, Stabilizing
- Functions
- Emulsifier, Preservative, Stabilizer
- Ingredient Name
- Sunflower Lecithin
- Labeling Claims
Halal, Kosher, Natural, Naturally Derived, Non-GMO; Halal; Kosher; Natural; Naturally Derived; Non-GMO
- Ingredient Origin
- Natural Origin
- Markets
- Food & Nutrition
- PACKAGING
- ISO Bulk, 1000 Kg IBCs, 200 Kg Drum, 25 Kg Pails
- Regulatory
UNILEC-SFL conforms to EU regulations 1829/2003 and 1830/2003 free from GMO-declaration and conforms Commission Regulation (EU) No 231/2012 of 9 March 2012( E322) & Codex Alimentarius Lecithin (322(i) Emulsifier Lecithin.
- Shelf LIfe
UNILEC-SFL has minimum 18 months from the date of manufacture if retained in original packing away from direct sunlight, moisture and air. Recommended Storage at ambient temperature (16-32 ˚C) . Storage below 16 ˚C may cause separation of oil.
- Application
UNILEC SFL is invaluable emulsifier, stabilizer and preservative, it is a natural product has high nutritive value, emulsifying ability, easily digestive, useful for various kinds of foods such as margarines, baked goods, chocolates, ice creams, non-stick cooking sprays, biscuits, salad dressing, sauces and gravies. The benefits of lecithin are used throughout several industries from food, bakery, confectionery and cosmetics to pharma applications.
- Ingredient
- Sunflower Lecithin
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Pails
- Totes (IBC)
- Food Additive Number
- E 322, INS 322
- Food Ingredients Features
- Balanced Nutrition
- Emulsifying
- Enhanced Shelf Life
- High Digestability
- High Purity
- Preservation
- Stabilizing
- Food Ingredients Functions
- Emulsifier
- Preservative
- Stabilizer
- Certifications and Compliance
- EU Compliant
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Biscuits
- Chocolates
- Ice Cream
- Margarine
- Salad Dressing
- Sauces
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acetone Insoluble | min. 60 | % | AOCS Ja 4-46 |
| Moisture Content | max. 1 | % | AOCS Ja 2b-37 |
| Viscosity (at 25°C) | max. 125 | Poise | Brookfield Ja 10-87 |
| Acid Value | max. 35 | mg KOH/g | AOCS Ja 6-55 |
| Color Gardner | max. 13 | — | AOCS Ja 9-87 |
| Peroxide Value | max. 5 | meq O2/Kg | AOCS Ja 8-87 |
| Hexane/ Toluene Insoluble | max. 0.3 | % | AOCS Ja 3-87 |
Table 2 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Counts | max. 3000 | cfu/g | ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528-1 |
| Coliforms | max. 10 | cfu/g | ISO 4832 |
| E. Coli | Absent | /g | ISO 16649 |
| Yeast & Moulds | max. 100 | cfu/g | ISO 7954 |
| Salmonellae | Absent | /25g | ISO 6579 |
