Description

Rapeseed lecithin is a natural emulsifier obtained from rapeseed. It is a brown liquid with a typical neutral smell and taste, without any foreign aromatic notes.

The product is characterised by good stability, suitable viscosity and low water content. Thanks to its emulsifying, anti-caking and stabilising properties, it is valued in many industrial applications, especially in the food sector.

Aspects techniques

Rapeseed phospholipids have a liquid, viscous consistency, uniform brown colour and a neutral taste and odour. They meet the microbiological and chemical standards applicable in the food industry.

Parameter Value
Water content max. 1.0%
Viscosity at 25°C max. 12.5 Pa·s
Gardner colour max. 15%
Arsenic max. 3 ppm
Lead max. 2 ppm
Mercury max. 1 ppm
Cadmium max. 1 ppm
Total number of microorganisms max. 3000/g
Yeast max. 50/g
Moulds max. 50/g
Coliforms not detected in 1 g
Salmonella not detected in 25 g

Application

Rapeseed lecithin is used in the food industry as a natural emulsifier, stabiliser and anti-caking agent in bakery products, confectionery, chocolate, margarine, mayonnaise, sauces and instant products. It improves the consistency, texture and shelf life of products.

Liquid rapeseed lecithin is also used in the feed sector as an additive to improve the palatability, structure and stability of feed mixtures. It supports the digestive processes of animals and facilitates the mixing of ingredients in feed formulations.

Storage

Liquid rapeseed lecithin should be stored in a dry, clean warehouse at a temperature of 4–25°C and relative humidity below 75%, in its original, tightly closed packaging.

Paquet

The product is available in drums, IBCs or flexitanks, depending on the customer’s needs.

Lécithine de Colza

  1. Lécithine de Colza
  2. Lécithine de Colza
  3. Lécithine de Colza
Lécithine de Colza

Les images présentées sont fournies à titre illustratif uniquement.

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Service clientèle

Katarzyna Zając

Katarzyna Zając

contact@fdcm.eu

+48 577 124 466

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