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Canola lecithin is a type of lecithin that is derived from canola oil. Lecithin is a naturally occurring fatty substance that is found in various plants and animals. It is commonly used as an emulsifier, which means it helps to mix two substances that would otherwise not mix, such as oil and water.
Production Facility:
Canola lecithin is typically produced by extracting it from canola oil using a process called degumming. During degumming, the oil is treated with water and an acid, which causes the lecithin to separate from the oil. The lecithin is then further processed to remove any impurities and to standardize its properties.
Application in Industries:
Canola lecithin is commonly used in the food industry as an emulsifier, stabilizer, and dispersant. It is used in a wide range of products, including baked goods, chocolate, margarine, and salad dressings. Canola lecithin is also used in the pharmaceutical industry as a coating agent for tablets and capsules.
Useful Properties:
Canola lecithin has several useful properties that make it a popular ingredient in various industries. It is a natural emulsifier, which means it helps to stabilize mixtures of oil and water. It is also a natural dispersant, which means it helps to evenly distribute particles throughout a mixture. Canola lecithin is also a good source of choline, which is an essential nutrient that is important for brain function and liver health.
Advantages:
One of the main advantages of canola lecithin is that it is a natural and sustainable ingredient. Canola oil is a renewable resource, and the production of canola lecithin generates less waste than the production of synthetic emulsifiers. Canola lecithin is also allergen-free, which makes it a safe ingredient for people with food allergies.
Features:
Canola lecithin has a neutral flavor and odor, which makes it a versatile ingredient that can be used in a wide range of products without affecting their taste or smell. It is also a stable ingredient that can withstand high temperatures and acidic conditions, which makes it suitable for use in a variety of food and pharmaceutical applications.