Unilec ISL IP
Unilec ISL IP is 100% pure Soya Lecithin, its viscous, yellow to brown liquid, mixture of phospholipids in a free flowing liquid derived from oil extraction of non GMO Soya seeds harvested & cultivated in India by degumming process.
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
- 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
- ISO Bulk, 1000 Kg IBCs, 200 Kg Drum, 25 Kg Pails
- Regulatory
UNILEC-ISL 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-ISL has minimum 24 months from the date of manufacture if retained in original packing away from direct sunlight and air. Recommended Storage at ambient temperature (16-32 ˚C) . Storage below 16 ˚C may cause separation of oil.
- Application
UNILEC-ISL 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
- Soy 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. 62 | % | AOCS Ja 4-46 |
| Moisture Content | max. 1 | % | AOCS Ja 2b-37 |
| Viscosity (at 25°C) | max. 120 | Poise | Brookfield Ja 10-87 |
| Acid Value | max. 30 | mg KOH/g | AOCS Ja 6-55 |
| Color Gardner | max. 12 | — | 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. 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 |
