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Lecithin soy VEROLEC F-62 – Ingredienty. Razvitie, OOO | all.biz
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Lecithin soy VEROLEC F-62

Lecithin soy VEROLEC F-62

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  • 529.96 HUF/kg.  - from 200 kg.
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Technical characteristics
  • BrandEMULGRAIN S.A.
  • Country of manufactureArgentina
Description

The standardized soy lecithin (E-322), viscous liquid of amber-brown color, with a typical smell and taste of soy. The product is received from soy oil by a hydration method at refinement. VEROLEC F-62 was standardized for maintenance of constant viscosity on all volume. This product meets all specifications established to FAO/WHO, the EU and the Food Chemical Code. VEROLEC F-62 corresponds, according to classification of the EU and TP to the HARDWARE 029/2012 to the E-322 code.

Scope. Addition of VEROLEC F-62 in chocolate during a konshirovaniye reduces viscosity of mix of cocoa powder, sugar and cocoa butter. Power consumption and an expense of cocoa butter are as a result cut. Influences process of crystallization of fat and prevents a fatty posedeniye. In the same way, the significant increase in viscosity happening in the presence of water mostly is compensated by addition of VEROLEC F-62. It is especially useful for glazes for ice cream where moisture from a body of ice cream leads to the excess thickness of chocolate glaze on a glazing site. In cocoa powder for instant products of VEROLEC F-62 covers all particles of fat powder with a thin hydrophilic film, allowing water to moisten and wash away agglomerates.

Thanks to the lowered viscosity, VEROLEC F-62 can be pumped over the pump at a moderate temperature, to dose automatically and to deliver in eurocubes.

Soy VEROLEC F-62 lecithin can be applied also by production of other foodstuff, such as margarine, cookies, instant products, bakery products, etc.

Dosage: 0,3-0,5% in chocolate and in glazes; 0,5-0,8% in cocoa powders for instant products.

Qualitative characteristics:

Indicators: Characteristic and norm:
Appearance and consistence: viscous liquid of amber-brown color
Smell and taste: peculiar to soy
Mass fraction of moisture, % no more: 1
Mass fraction of substances, not soluble in acetone, %, no more: 62
Acid number, mg GAME/g, no more: 30
Color number on Gardner's scale (10% solution in toluene), no more: 12
Perekisny number, mekv O2/kg, no more: 5
Viscosity (on Brukfilda at 25 s), Pa*s, no more: 12
Fat and acid structure: C16 … 17, C18 … 5, C18:1 … 19, C18:2 … 53, C18:3 … 6
Phospholipidic composition: PE … 9-12, PC … 12-15, PA … 1-3, PI … 8-11
Nutrition value on 100 g of a product: carbohydrates - 5,0 g, fats - 90 g
Power value on 100 g of a product:: 830 kcal


Safety indicators: HARDWARE 029/2012 TR "Safety requirement of food additives, fragrances and technological supportive applications" conforms to requirements of TR of the HARDWARE 021/2011 "About safety of food products".

Producer and country of origin: "EMULGRAIN S.A.", Argentina

Packing: Steel and plastic barrels with a net weight of 200 kg. Eurocubes, with a net weight of 1000 kg. 20-pound tank container, with a net weight of 20-25 tons.

Storage:

Storage: Period of storage of 18 months from the date of production.

To store at a temperature from 20 to 40 s. At lower temperature it is more difficult to handle a product, in connection with increase in viscosity. In case of need the product can be warmed up quickly up to the temperature not over 60 s. It is always necessary to close a barrel after lecithin selection

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