company tower banner
Ag Processing Company Logo

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

Enhanced TDS

Enhanced TDS

Knowde-enriched technical product data sheet

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. 24-AOCS 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. 17-AOCS 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.