Soy Lecithin Powder
Natural Emulsifier
Plant-based emulsifier that also softens the skin.
TECHNICAL DATA
Appearance Viscous fluid
Origin Soy
Color Amber brown yellow
Odor Characteristic
Flavor Mild, characteristic
Foreign matter Free of foreign matter
Ingredients Soy lecithin (65.0 %), soybean oil (35.0 %)
Aerobic mesophiles 3,000 CFU/g max.
Total coliforms 20 CFU/g max.
Molds and yeasts Absent
Salmonella sp. Absent
Acetone-insoluble matter 62.0 % min.
Moisture 1.0 g
Acid value 32.0 max.
Viscosity 150 poise max.
Color (Gardner) 10 max. (diluted to 5 % in colorless mineral oil)
Hexane-insoluble matter 0.30 % max.
Lead 2.0 ppm max.
Arsenic 3.0 ppm max.
Energy (kcal) 785
Energy (kJ) 3284
Total protein 4.5 g
Total carbohydrates 5.0 g
Total fat 83.5 g
Saturated fat 17.9 g
Monounsaturated fat 14.8 g
Polyunsaturated fat 50.8 g
Trans fatty acids 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Ash 6.0 g
Potassium, calcium and magnesium (mainly potassium) 1.75 g
Phosphorus 2.0 g
FUNCTION
EmulsifierAnti-spattering agentDispersantHumectantLubricating agentViscosity modifier
APPLICATIONS
CreamsBalmsSoapsFoodMargarines (0.1 to 0.5%)Chocolates and coatings (0.25–0.35 %)Candies, chocolate and nut confections (0.2–0.3 %)Ice cream (0.2–2 % of total formula weight)Chewing gum (0.5–5.0 %)Natural and imitation cheeses
DESCRIPTION
Not specified
Soy lecithin is a complex mixture of phosphatides (mainly phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and phosphatidylserine) combined with triglycerides, fatty acids, tocopherols and carbohydrates. It is obtained from soybean oil gums and contains 30–35 % oil. This lecithin is classified as fluid, unbleached (natural color).
Practical formulation guide
Usage level: Varies by application; see "Applications" for details.
Many emulsifiers are first evaluated at around 2–8 %, but the supplier's specific range and the formula composition must prevail.
How to use and incorporate: Melt in the oil phase at 70–75 °C/158–167 °F. Heat the water phase to the same temperature, combine the phases while stirring and homogenize; cool with slow stirring to room temperature. Heat-sensitive ingredients are added below 40 °C/104 °F.
Formulation tips:
- Combine with co-emulsifiers or stabilizers (cetyl or cetearyl alcohol, glyceryl stearate, xanthan gum) to improve body and stability.
- To evaluate stability: centrifugation, temperature cycles and observation of separation for 4 weeks.
Compatibility: Compatible with oils, esters, silicones, waxes and most actives; check compatibility with electrolytes and acidic extracts.
Storage: Pail and drum: keep in original packaging, tightly closed and free of dust, in a cool, dry place. Maximum stacking is 3 pails or 1 drum. Handle at room temperature. · Bulk: store in a closed stainless steel tank at 45–60 °C/113–140 °F C. · At temperatures of 15 °C/59 °F or below, the product tends to increase in viscosity
Precautions: Wear gloves and safety glasses when handling. Do not ingest. Avoid contact with eyes; in case of contact, rinse with plenty of water. See the Safety Data Sheet (available with purchase).
Technical information for formulators: This sheet describes industrial uses of the raw material in the development of cosmetic products. It is not an efficacy claim for any finished product. The person responsible for the formulation must validate the concentration, compatibility and claims of their product in accordance with applicable regulations.
✉️ sales@gardenianaturals.ca · COA and Safety Data Sheet available with purchase · 🚚 Ships across Canada and the USA