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Ag Processing Lecithin

Ag Processing Lecithin is obtained by degumming filtered crude soybean oil. The wet sludge from the degumming process is dried under vacuum in a thin film evaporator. Lecithin is used in foods because of its emulsifying, wetting, colloidal, antioxidant and physiological properties. Lecithin also performs as a release agent for the baking and plastics industries. Lecithin also serves as a dispersing agent in latex paints and printing inks.

Ingredient Name: Soy Lecithin

Functions: Emulsifier

End Uses: Candies, Chocolates

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Knowde Enhanced TDS

Identification & Functionality

Ingredient Name
Food Ingredients Functions
Ingredients
Soy Lecithin
Food Additive Number
E 322, INS 322
Technologies

Applications & Uses

Food & Nutrition Applications
Applications

This product is utilized as an emulsifier and additive in a number of food products, including baking, chocolates, candies, and many other applications.

Properties

Appearance
Viscous, amber-colored fluid
Chemical Properties
ValueUnitsTest Method / Conditions
Acetone Insolublemin. 66%AOCS Ja 4-46
Acid Valuemax. 24AOCS Ja 6-55
Hexane Insolublemax. 0.05%AOCS Ja 3-87
Peroxide Valuemax. 25meq/kgAOCS Ja 8-87
Physical Properties
ValueUnitsTest Method / Conditions
Gardner Colormax. 17AOCS Ja 9-87
Moisture (KF)max. 80%AOCS Ja 2b-87

Regulatory & Compliance

Certifications

This product is certified “Kosher” by the Union of Orthodox Jewish Congregations.