ESSEMM Acetylated Lecithin exhibits improved fluid properties, improved water dispersibility and are an effective oil-in-water emulsifier for a wide variety of food applications. Acetylation occurs primarily on the amino group of PE and PI. Moderately and highly acetylated lecithin’s are resistant to heat and can be repeatedly heated and cooled without darkening.
The intended uses of minimally acetylated products are in infant foods, coffee whiteners, meat sauces and gravies and for oil in water cosmetic emulsions. Moderately acetylated products are used in cheese sauces, shortenings and as release agents in pumpable and aerosol formulations. It is also found to be used as a feed additive for pigs, poultry and fish for the improvement of nutrient digestibly and growth.
ESSEMM Acetylated Soya Lecithin is used as a food ingredient and food additive. It is also used as a liquid carrier for plastics additives, dyes or pigments. Its primary functions are as an emulsifier and release agent.
|Parameter||Specifications for AcetylatedSoya Lecithin|
|Acid value (mgKOH/g)||30 max|
|Moisture (%)||0.7 max|
|Acetone insoluble (%)||60 min|
|Color (in 10% toluene) Gardner Units||12 max|
|Hexane insolubles (%)||0.03|
|Peroxide value (meq/1000g)||5|