Common Name	Phosphatidylethanolamines (soy)
CAS Number	97281-51-1
Molecular Weight	N/A
Density	N/A
Boiling Point	N/A
Molecular Formula	N/A
Melting Point	N/A
MSDS	N/A
Flash Point	N/A

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RIDADR

NONH for all modes of transport

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1.What is Soy Lecithin?

Soy lecithin is a product extracted from the oil foot of soybean oil production. It is an ester composed of glycerol, fatty acids, choline or cholamine, and is soluble in fats and non-polar solvents. Soy lecithin has a complex composition, mainly containing lecithin (about 34.2%), ceruloplasmin (about 19.7%), inositol phospholipids (about 16.0%), phosphatidylserine (about 15.8%), phosphatidic acid (about 3.6%) and other phospholipids (about 10.7%), and it is a light yellow to brown viscous liquid or a white to light brown solid powder. Soybean phospholipids not only have strong emulsification, wetting and dispersing effects, but also play a very important role in promoting body fat metabolism, muscle growth, neurological development and antioxidant damage in the body.

2.How is Soy Lecithin produced?

Extraction of cholesterol Fresh sheep brain was taken, grated, acetone (3 times the amount, 2.5 times the amount, 1.5 times the amount) impregnated 3 times, 24h each time, stirring, filtration and pressing, the filtrate to make cholesterol, and the filter cake was blown dry. Extraction, dissolution, concentration Filter cake with ether (3 times the amount, 2.5 times the amount, 1.5 times the amount) extracted 3 times, each 24h, stirring, filtration, filtrate, get the filtrate, concentrate, get concentrate. Add a small amount of ethanol, heating until dissolved, cold room precipitation for 24h, collect the precipitate, in a cold place with ethanol impregnation 3-4 times, each time 3 times the amount, heating to dissolve, cooling, precipitation for 24h, decant the supernatant. The supernatant was concentrated in vacuum to obtain the concentrate. Preparation of lecithin product Concentrate under constant stirring add half the amount of ether, let stand for 2h, filtration, ether clarified solution, in rapid stirring ether clarified solution added to acetone, analyze the precipitate, filtration, precipitate washed with acetone for 2 times, vacuum drying, to get the finished product of lecithin. Concentrate [ether] → clarified liquid [acetone] → lecithin product

3.How is Soy Lecithin stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Soy Lecithin used for?

Proteins can supplement the essential amino acid components of the human body and help strengthen resistance. It can improve the taste of food, increase the elasticity of food, and also improve the storage performance of food, so it plays an important role in the processing of seasoned meat products. It can help to strengthen the body's resistance, and has a certain role in promoting wound healing, mainly supplementing the body's nutritional needs to help enhance the regeneration of their own immune cells, and promote the body's metabolism. Increase the ability of products to hold water and oil. Effectively increases the body's nutrition, strengthens the body's resistance, improves digestion, absorption and transformation ability, and protects the skin's health.