Technical data sheet
Reference Nº: DIE-198-1
Date: 01/11/2023
SOYBEAN LECITHIN liquid, E322
| CHEMICAL IDENTIFICATION | |
| DESCRIPTION | Transparent, standardized, liquid soy lecithin, non-GM, standard. A mixture of non-polar (triglycerides) and polar (phospho- and glyco-) lipids and small amount of carbohydrates. |
| INCI NAME | Lecithin |
| E Nº | E322 |
| GEOGRAPHICAL ORIGIN | Asia-Europe |
| APPEARANCE | Yellow-brown viscous liquid |
| ODOUR | Characteristic |
| TASTE | Characteristic |
Specifications
Standard
Method
| ACETONE INSOLUBLE SUBSTANCES | ≥60% | Internal Method |
| HEXANE INSOLUBLE SUBSTANCES | ≤0.3% | Internal Method |
| TOLUENE INSOLUBLE SUBSTANCES | ≤0.3% | Internal Method |
| VISCOSITY at 25ºC | ≤12.5 Pa.s | Internal Method |
| COLOUR (10% in Toluene) | ≤13.0 Gardner | Internal Method |
| PEROXIDE VALUE | ≤5.00 meq O2/kg | Internal Method |
| MOISTURE | 0.8 – 1.5% | Internal Method |
| LOSS ON DRYING | ≤2% | Internal Method |
| RESIDUAL SOLVENTS | ≤50 ppm | Internal Method |
| ACIDITY | ≤30 mg KOH/g | Internal Method |
| SOLUBILITY | Dispersable in water, soluble in fats/oils and partly soluble in ethanol. | Internal Method |
Contaminants
Contaminants
Standard
Assay
| HEAVY METALS as Pb | ≤20 ppm | Internal Method |
| ARSENIC | ≤3 ppm | Internal Method |
| LEAD | ≤1 ppm | Internal Method |
| MERCURY | ≤1 ppm | Internal Method |
Microbiological analysis
Specifications
Standard
Method
| TOTAL PLATE COUNT | ≤3 000 ufc/g | Internal Method |
| MOULD | ≤100 ufc/g | Internal Method |
| YEASTS | ≤100 ufc/g | Internal Method |
| SALMONELLA | Absence/25g | Internal Method |
Other informations
Use: Food.
Vegan ans Vegetarian Suitable Product.
Product with Halal and Kosher certified.
GMO Free Product conforms to the Reg. (EC) No 1829/2003 & No 1830/2003.
BSE Free Product conforms to the Reg. (EC) No 999/2001.
Product CONTAINS Allergens: Soybean and derived products.
STORAGE: Store at 15-35°C in a dry place in a closed container. Avoid contact with moisture and excess light. Temperatures below 15°C may promote separation of the oil from the phospholipids. If this occurs, the lecithin can be heated and remixed without loss of functionality.
SHELF LIFE: 2 years.
Norms: Complies manufacturer´s specifications & Reg. (EU) No 231/2012.
ALL DATA SHOWN ARE FROM OUR SUPPLIER-MANUFACTURER. THE ABOVE INFORMATION DOES NOT EXEMPT FROM THE OBLIGATION TO IDENTIFY AND CONTROL THE PRODUCT IN RELATION TO THE INTENDED USE. THIS DOCUMENT IS GENERATED BY COMPUTER AND IS VALID WITHOUT SIGNATURE.
STORAGE CONDITIONS
Vegan ans Vegetarian Suitable Product.
Product with Halal and Kosher certified.
GMO Free Product conforms to the Reg. (EC) No 1829/2003 & No 1830/2003.
BSE Free Product conforms to the Reg. (EC) No 999/2001.
Product CONTAINS Allergens: Soybean and derived products.
STORAGE: Store at 15-35°C in a dry place in a closed container. Avoid contact with moisture and excess light. Temperatures below 15°C may promote separation of the oil from the phospholipids. If this occurs, the lecithin can be heated and remixed without loss of functionality.
SHELF LIFE: 2 years.
Norms: Complies manufacturer´s specifications & Reg. (EU) No 231/2012.
ALL DATA SHOWN ARE FROM OUR SUPPLIER-MANUFACTURER. THE ABOVE INFORMATION DOES NOT EXEMPT FROM THE OBLIGATION TO IDENTIFY AND CONTROL THE PRODUCT IN RELATION TO THE INTENDED USE. THIS DOCUMENT IS GENERATED BY COMPUTER AND IS VALID WITHOUT SIGNATURE.
STORAGE CONDITIONS
*Product characteristics may vary from one batch to another due to the origin of the raw materials used in its manufacture, their area of origin, or natural factors associated with them. These variations may affect parameters such as color, odor, taste, or moisture, without compromising its properties or quality.
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.
*Any additional information or supporting documentation will be provided upon request or against order.
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In our own quality laboratory in Spain.
Constant
stock rotation.
stock rotation.
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Punctuality and quality of delivery.
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