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Lecithin soy VEROLEC F-62  — Buy Lecithin soy VEROLEC F-62, Price , Photo Lecithin soy VEROLEC F-62, from Ingredienty. Razvitie, OOO. Lecithin on Allbiz Russia
    Lecithin soy VEROLEC F-62  — Buy Lecithin soy VEROLEC F-62, Price , Photo Lecithin soy VEROLEC F-62, from Ingredienty. Razvitie, OOO. Lecithin on Allbiz Russia
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    • BrandEMULGRAIN S.A.
    • Country of manufactureArgentina
    Text is translated automaticallyThis translation is a automatic and is designed for your convenience only.Original language

    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: 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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