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Vippy Industries Limited Company Logo

Vippy Industries Limited Hydrolized NON GMO Soya Lecithin

Vippy Industries Limited Hydrolized NON GMO Soya Lecithin is an oil-in-water (o/w) emulsifier as opposed to regular or native lecithin, which promotes water-in-oil (w/o) emulsions. Most of the performance benefits of soybean-based lecithin come from the unique hydrophilic and hydrophobic surface active properties of phospholipids, their primary component. Hydrophilic (water-loving) and hydrophobic (water-repelling) properties enable lecithin to make stable blends of materials that otherwise do not mix easily and tend to separate.

Ingredient Name: Soy Lecithin

Functions: Emulsifier

Labeling Claims: Halal, Kosher, Non-GMO

End Uses: Dairy Products, Margarine, Mayonnaise, Nutritional Bars, Powdered Beverages, Spreads

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Soy Lecithin

    Food Ingredients Functions

    Emulsifier

    Ingredients
    Soy Lecithin
    Food Additive Number
    E 322, INS 322
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Texture & Consistency

    Emulsifiers

    Features & Benefits

    Labeling Claims

    Halal,

    Kosher,

    Non-GMO

    Food Ingredients Features

    Easily Dispersible,

    Emulsifying,

    Fat Dispersion,

    Fat Reduction,

    Good Wetting Properties,

    Improved Expansion,

    Inhibits Staling

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Powdered Beverages,

    Tea, Cocoa & Coffee

    Food & Nutrition — Food

    Bakery,

    Convenience Foods,

    Cooking Oils & Fat Products,

    Dairy,

    Savory & Culinary

    Food & Nutrition — Nutrition & Well Being

    Functional Foods

    Food & Nutrition Applications

    Dairy Products,

    Margarine,

    Mayonnaise,

    Nutritional Bars,

    Powdered Beverages,

    Spreads

    Applications
    • Emulsification, Antispattering in Margarine/Spreads and Mayonnaise.
    • Wetting & Dispersibility in Instant Drinks Dairy & Cocoa.
    • Volume Improvement, Anti-staling, Fat Dispersion, Machinability in Baked Goods.
    • Used in Separation & Ease of cleaning in Release Agents.
    • Increases oven spring.Nutrition bars the dietary fiber content can be increased while the oil/fat content can be decreased.
    • They are able to stabilize creams, lotions without irritating surfactants.

    Regulatory & Compliance

    Certifications & Compliance

    FSSC 22000,

    GMP,

    Halal,

    ISO 9001,

    Kosher,

    Non-GMO Project Verified