Product Systems Powder
Soy Lecithin Powder System
Phospholipid ≥96% | ISO 22000 | Non-GMO IP Optional
Form: Fine light yellow powder | Models: HXY-PLP/PLS/PLF/PLG | MOQ: 200 kg
What this product helps evaluate
- Baking & Frying: Poor dough handling, fast oxidation, poor crispness
- Technical excipient evaluation: Poor aqueous dispersibility in trial formulations
Request COA, TDS, SDS/MSDS or a sample before supplier qualification, formula trials or production scale-up.
Product Specifications
| Product Form | Fine light yellow powder |
|---|---|
| Model Options | Oil-dispersible (HXY-PLP/HXY-PLS) / Non-GMO (HXY-PLF) / Granules (HXY-PLG) |
| Acetone Insoluble (Phospholipid) | ≥96% (AOCS Ja 4-46) |
| Loss on Drying | ≤2.0% |
| Acid Value | ≤36.0 mg KOH/g (AOCS Ja 6-55) |
| Peroxide Value | ≤5.0 mmol/kg |
| Certifications | ISO 22000; Non-GMO IP available for HXY-PLF |
| Packaging | 20kg Kraft Paper Bag with Aluminum Foil Liner |
| Storage | Sealed, moisture-proof, 15–30°C. Shelf life 24 months |
Applications & Pain Points
Baking & Frying
Pain Point
Poor dough handling, fast oxidation, poor crispness
Recommended Product
HXY-PLP
Dosage
0.3%-0.8% of flour
Technical Effect
Improves tolerance, delays oxidation, enhances crispness
Technical excipient evaluation
Pain Point
Poor aqueous dispersibility in trial formulations
Recommended Product
HXY-PLF
Dosage
As needed
Technical Effect
Supports dispersibility screening; regulatory use requires buyer validation
Meat & Protein Processing
Pain Point
Fat separation, dust generation
Recommended Product
HXY-PLP
Dosage
0.2%-0.5%
Technical Effect
Uniform fat/water mixing, reduces dust