LECITHIN HYDROXYLATED FCC

Yellow-orange viscous liquid

Commonly found in soy beans, eggs and some marine life, it can either be obtained via a chemical or mechanical process. It is used in margarine as an emulsifier and antispatter agent; in chocolate manufacture it controls flow properties by reducing viscosity and reducing the cocoa butter content from 3 to 5%. It is used as a wetting agent in cocoa powder, fillings, and beverage powders; an antisticking agent in griddling fat. It is also used in baked goods to assist the shortening mix with other dough ingredients and to stabilize air cells.

Lecithin Hydroxylated FCC; T/N Unilec S 300H; T/N: Aloclec Z-X; Soybean Lecithin; Soy Lecithin; Soya Lecithin; L-a-Phosphatidylcholine;
Phosphatidylcholine

Do not store in direct sunlight. Keep refrigerated. Store in a tightly closed container. Store in a cool, dry, well-ventilated area away from incompatible substances.