Unilec HSL
Unilec HSL is hydrolysed soya lecithin is light brown semi viscous liquid, an enzymatically modified complex mixture of phospholipids. It contains more hydrophilic portion, which imparts some useful, functional properties in food processing. UNILEC-HSL is produced by special Enzymatic Hydrolysis of hydrated and Non-hydrated phosphatides derived from Soya Seed by oil extraction and degumming process.
Properties
- Physical Form
- Liquid
Product families
Applications
- Bakery
- Confectionery
- Cooking Oils & Fat Products
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Emulsifiers
Other characteristics
- Brand
- Unilec
- End Uses
Biscuits, Chocolates, Ice Cream, Margarine, Salad Dressing, Sauces
- Functions
- Emulsifier
- Ingredient Name
- Soy Lecithin, Hydroxylated
- Soy Lecithin Hydroxylated
- 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-HSL 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-HSL has minimum 24 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 – HSL Hydrolysed Soya Lecithin is a special emulsifier having more hydrophilic properties, its use in food when Oil/Water type emulsion is required. 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, frostings, infant formulas, non-dairy 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. It can be applied in oil-in-water type emulsions calculated dosage are 0.5 – 1.0% on total weight of product.
- Ingredient
- Soy Lecithin, Soybeans
- Technology
- Food Ingredients
- Packaging Type
- Bulk
- Drums
- Pails
- Totes (IBC)
- Food Ingredients Features
- Balanced Nutrition
- Emulsifying
- High Digestability
- High Purity
- Food Ingredients Functions
- Emulsifier
- 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. 56 | % | 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. 45 | mg KOH/g | AOCS Ja 6-55 |
| Color Gardner | max. 13 | — | AOCS Ja 9-87 |
| Peroxide Value | max. 10 | 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. 5000 | 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 |
