Aboissa - Óleos vegetais

Produto: Lecitina De Soja Em Pó / Soy Lecithin Powder

Specification

Soy lecithin in Powder
Physical Appearance and Organoleptic Characteristics
Yellowing | mild odor
Characteristic taste high | Consistency at 20 º C powder

Composition
Moisture 1% max. | Subst. Insoluble in acetone 94% min.
Acid value 30 mgKOH / g max. | Pb <10ppm
Sust in Toluene Insoluble 0.15% max.
10 Peroxide Value meq / kg max.

Profile of phospholipids
Total phospholipids (on IA) 90% | 35-40% Phosphatidylcholine
Fosfatidilmetanolamina 40-45% | 8-5% phosphatidylinositol
Phosphatidic acid 12-5%

Microbiological Characteristics
Mesophilic aerobic bacteria count total
(Agar-PCA 48 hrs 37 ° C) 1000 CFU / g max.
Enterobacteriaceae count (Agar VRBG 48hrs 37 ° C) 10 CFU / g max.
Detection of coliforms (MPN/100 ml broth lauryl 48hrs 37 ° C) Absence / gr.
Staphylococcus aureus count 10UFC/gr max.
Investigation of Salmonella Absent in 50 g
Count of fungi and yeasts (YGC agar 5 days 25 º C) 100 CFU / gr.Máx.

Shelf Life
Very hygroscopic powder so it is recommended to keep it in its original packaging
and sealed until use. Do not expose to the light, nor
humid environment, or temperatures above 25 º C.
The product has a shelf life of 12 months from the date of manufacture.