Product Properties
This product is a by-product from the production process of soybean oil or sunflower seed oil. It is a brownish-yellow to brown viscous liquid, produced through processes including dehydration and impurity removal.
The total phospholipid content is no less than 60%, with an HLB value of approximately 3. It is partially soluble in organic solvents such as acetone, ethanol and isopropanol, and fully soluble in n-hexane and diethyl ether.
| Industry | Application Details |
|---|---|
| Baked Food | Reduces dough hydrophobicity, prevents aging and retrogradation; improves shortening performance, reduces oil seepage; enhances product mold release performance. |
| Chocolate | Adjusts viscosity, prevents bloom formation, improves surface gloss and shape retention; enhances melt-in-mouth property and overall taste. |
| Confectionery | Prevents sugar crystallization, improves wetting effect, delivers a smooth and non-sticky surface; enhances the delicate mouthfeel of products. |
| Chewing Gum | Helps retain moisture in the gum base, improves flexibility and chewing texture, and prevents sticking to teeth. |
| Margarine | Promotes emulsification and dispersion, and improves the mouthfeel of finished products. |
| Milk & Protein Beverages | Provides emulsifying, stabilizing and thickening effects, and prevents product stratification. |
| Meat Products & Protein Isolates | Improves the binding state of protein, starch and water, enhances water retention of meat products; boosts the gloss and solubility of protein isolates. |