Unilec RPL
Unilec RPL is pure non GMO rapeseed lecithin, its viscous yellow to brown liquid mixture of phospholipids derived from Rapeseed by oil extraction and degumming process. Rapeseed Lecithin is free from 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
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- Unilec
- Functions
- Emulsifier, Preservative, Stabilizer
- Ingredient Name
- Rapeseed
- Labeling Claims
Halal, Kosher, Natural, Naturally Derived, Non-GMO; Halal; Kosher; Natural; Naturally Derived; Non-GMO
- Ingredient Origin
- Natural Origin
- Certifications & Compliance
- EU Compliant, Halal, ISO 22000, Kosher
- Markets
- Food & Nutrition
- PACKAGING
- ISO Bulk, 1000 Kg IBCs, 200 Kg Drum, 25 Kg Pails
- Regulatory
UNILEC-RPL 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-RPL 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-RPL 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
- Rapeseed
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Pails
- Totes (IBC)
- 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. 150 | 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 |
