Name | modified soybean phospholipids |
Synonyms | modified soybean phospholipids modifield soybean phosphalipids |
Physical and Chemical Properties | Chemical properties yellow or brownish yellow powder, odorless. Easily soluble in animal and vegetable oil; partially soluble in ethanol; insoluble in water, dispersed and expanded into colloidal solution in water. Very hygroscopic, white fresh products are rapidly oxidized to yellow to tan in the air. |
Use | Good use of natural food emulsifier, can be widely used in biscuits, cakes, margarine food, candy and ice cream. China's provisions can be used for all kinds of food, according to the production needs of the appropriate amount of use. |
natural soybean phospholipids are used as raw materials, moderately acetylated and hydroxylated by hydrogen peroxide, acetic acid and sodium hydroxide, and then degreased with acetone to obtain the product.