Our product, High Quality Soybean Lecithin CAS 8030 - 76 - 0, is derived from high - grade soybeans. CAS number 8030 - 76 - 0 is a unique identifier for this substance in the chemical industry, which ensures its quality traceability and standardization.
The soybean lecithin is typically available in a granular or liquid form. The granular form has a fine powder texture, which is easy to handle and mix. The liquid form has a certain viscosity and is well - soluble in various solvents. In terms of purity, our product can reach a high level, usually above 95%. It has a characteristic mild soy - like odor and a light yellow to amber color.
a. Food Industry: Soybean lecithin is widely used as an emulsifier in the food industry. It can prevent oil and water from separating in products such as chocolate, margarine, and salad dressings, maintaining a uniform texture. It also acts as a release agent in baking, preventing baked goods from sticking to pans.
b. Pharmaceutical Industry: In pharmaceuticals, it is used as an excipient in some formulations. It can improve the solubility and bioavailability of certain drugs, helping the body better absorb the active ingredients. Additionally, it has some health - promoting properties itself, such as supporting liver function and reducing cholesterol levels.
c. Cosmetics Industry: Due to its emulsifying and moisturizing properties, soybean lecithin is added to many cosmetic products like creams, lotions, and lip balms. It helps to keep the product stable and provides a smooth, non - greasy feel on the skin.
a. For the food industry, when using the granular form, it can be directly mixed with dry ingredients before adding liquids. For example, in chocolate production, add the appropriate amount of lecithin during the conching process. The recommended dosage is usually 0.5% - 1% of the total product weight. When using the liquid form, it can be added to the oil phase or directly emulsified with the water phase, depending on the specific food product.
b. In the pharmaceutical field, it is often mixed with other excipients during the drug formulation process. The exact amount and method of addition depend on the specific drug formula and the requirements of the manufacturing process. It is usually added under controlled temperature and mixing conditions.
c. In cosmetics, when formulating creams or lotions, the lecithin is added during the emulsification stage. It should be well - dispersed in the oil or water phase to ensure the stability of the final product. The dosage is typically around 1% - 3% of the total formulation weight.
a. Chocolate Manufacturing: A well - known chocolate company was facing the problem of fat bloom in their dark chocolate products. Fat bloom is the white, powdery coating that appears on the surface of chocolate due to the separation of cocoa butter. They started using our soybean lecithin in the production process. By adding 0.8% of lecithin during the conching process, they were able to prevent fat bloom effectively. The chocolate maintained a smooth, shiny surface for a longer period, and the quality and shelf - life of the product were significantly improved.
b. Skin Cream Formulation: A small - scale cosmetics brand was struggling to create a stable and moisturizing skin cream. Their initial formula had a problem of phase separation, where the oil and water phases would separate after a short period. After incorporating our soybean lecithin at a concentration of 2% into the emulsion, the cream became stable. It had a smooth texture and provided long - lasting moisture to the skin. Customer feedback showed an increase in satisfaction with the product's performance.
If you have any questions about our High Quality Soybean Lecithin CAS 8030 - 76 - 0, please feel free to contact us. Our email is info@vivalr.com, and our phone number is (86) 15866781826.
This is William, CEO of Zhishang Chemical Co., Ltd.
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