Lecithin
Lecithin is a mixture of fractions extracted from vegetable oils using physical methods. By their nature, the lecithins are the most widespread group of polar lipids, which is present in cell membranes of all living organisms. Lecithin is a valuable food ingredient comprised of a number of natural vegetable phospholipids. It is used as an effective food additive (E322) enhancing the emulsifying and dispersing, as well as other rheological properties of various foods, and is used as an antioxidant. Soy lecithin Baltcithin-1 is a standardized liquid phosphatide concentrate with high content in phospholipids, which is derived from soy oil processing. Soy oil is the main source of lecithin across the world, since it has the highest amount of phospholipids of all vegetable oils.MAIN PHOSPHOLIPIDS
| Phosphatidylcholine | 16.0 |
| Phosphatidylethanolamine | 13.0 |
| Phosphatidylinosizytol | 10.0 |
| Phosphatide acids | 5.0 |
Being the leading soy oil producer in Russia, ZAO Sodrugestvo-Soy has production capacities to manufacture up to 8 metric tons/day of high-quality food-grade soy lecithin in various packaging ranging from 200 до 1,000 kg depending on the customer’s needs.
| Name (TU 9146-006-15323453-2008) | BALTCITHIN-1 | BALTCITHIN-2 |
| Odor and taste | Neutral or peculiar to soy oil odor and taste | Neutral or peculiar to soy oil odor and taste |
| Body | Fluid | Fluid |
| Color value, mg iodine, at most | 10 | 18 |
| Weight fraction of moisture and volatile substances, %, at most | 1 | 1 |
| Weight fraction of substances (phospholipids), non soluble in the acetone, %, at least | 62 | 55 |
| Weight fraction of substances non soluble in toluene, %, at most | 0.3 | 0.3 |
| Acid value of lecithin, mg tan/g, at most | 28 | 30 |
The guaranteed shelf life of the lecithin packaged in special tare is conditional upon storing it in the original packing and protection against the light and heat at 0-25 Celsius degrees, relative humidity not exceeding 70%, and amounts to 18 months from the manufacturing date.
