Application:
Chocolate is a product obtained by grinding roasted cocoa beans and contains approximately equal quantities of fat and solid material very finely dispersed in the fat phase.
Lecithin is one of the most effective natural dispersing agents and it has been used in all chocolate productions for many years. The addition of lecithin during the “finishing” step of chocolate production allows the adjustment of the two main rheological parameters, viscosity and yield value. The same effect can be obtained by using cocoa butter, but due to the high cost of this component it is very important to employ the proper quality and quantity of lecithin.
The reduction of the surface tension of the fat and the decrease of the energy between the different solid particles of the chocolate improve the flow properties of the mass.
Specification:
Item(HXY-1SP) |
Index |
Test Result |
Acetone Insoluble (%) |
≥60 |
60.3 |
Hexane - Insoluble Matter (%) |
≤0.5 |
0.1 |
|
Moisture and volatile /Water /(%) |
≤1.0 |
0.05 |
Acid Value (mgKOH/g) |
≤30.0 |
26.5 |
|
Peroxide value (mmol/Kg) |
≤5.0 |
4.0 |
|
Arsenic (mg/kg) |
≤0.1 |
0.02 |
Lead(mg/kg) |
≤0.2 |
|
Color,Gardner,5% |
≤9 |
|
Solubility test |
Good |
|
Conclusion |
Qualified |
|
Apparence:
Transparent tawny viscous liquid, Brown fluid soy lecithin.
It has good solubility, soluble in water and oil .
Packing:
20 kg/plastic drum,200 kg/iron drum or according to customer special need.
