Unilec DHSL
Unilec DHSL is hydrolysed soya lecithin powder an enzymatically modified complex mixture of phospholipids, its tan to medium yellow colored free flowing powder produced by special Enzymatic Hydrolysis of hydrated and Nonhydrated phosphatides derived from oil extraction of non GMO Soya seed by degumming and drying process.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Confectionery
Product Families
- Antioxidants & Preservatives
- Processing Aids
- Emulsifiers
- Stabilizers
Other characteristics
- Brand
- Unilec
- Features
Balanced Nutrition, Emulsifying, Enhanced Shelf Life, High Digestability, High Purity, Preservation, Stabilizing
- Functions
Anti-Sticking Agent, Emulsifier, Preservative, Release Agent, Stabilizer
- Ingredient Name
- Soy 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
20 Kg Net , Primary liner bags, secondary corrugated box
- Regulatory
UNILEC-DHSL 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-DHSL 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) .
- Application
UNILEC-DHSL is invaluable emulsifier, stabilizer and preservative having more hydrophilic properties, it has high nutritive value, emulsifying ability, easily digestive, useful for various kinds of food application such as dry blends, baking, release agent and wetting agent. The benefits of lecithin are used throughout several industries from food, confectionery , health nutrition, cosmetics to pharma applications. It can be applied in oil-in-water type emulsions.
- Ingredient
- Soy Lecithin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- 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
- Anti-Sticking Agent
- Emulsifier
- Preservative
- Release Agent
- Stabilizer
- Certifications and Compliance
- EU Compliant
- Halal
- ISO 22000
- Kosher
- Food and Nutrition Applications
- Dry Mixes
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Acetone Insoluble | min. 97 | % | AOCS Ja 4-46 |
| Moisture Content | max. 1 | % | AOCS Ja 2b-37 |
| Bulk Density | 0.55 - 0.65 | gm/ccm | on request |
| Acid Value | max. 35 | mg KOH/g | AOCS Ja 6-55 |
| Peroxide Value | max. 5 | meq O2/Kg | AOCS Ja 8-87 |
| Hexane/ Toluene Insoluble | max. 0.3 | % | AOCS Ja 3-87 |
| Ash Content | max. 12 | % | on request |
Table 2 of 2
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Counts | max. 1000 | 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 |
