Hydrogenated lecithin·
After the hydrogenation of double bonds in its fatty acids, the lecithin can form a very stable interface in aqueous media resulting in easy formation of micelles & liposomes and good emulsifying & dispersion properties. On the other hand, hydrogenation has improved its stability towards destructive oxidation.
Description: Hydrogenated soya lecithin fluid, with Acetone Insluble 60% min., HLB value about 12, and Iodine value NMT 3g I2/100g.
TDS
3301 HM-60L
Technical Specifications
Main item | index |
Acetone insoluble (%) | ≥60 |
Acid value (mgKOH/g) | ≤30 |
Moisture (%) | ≤1 |
Hexane insoluble (%) | ≤0.1 |
Peroxide value (meq/kg) | ≤10 |
HLB value | 5-6 |
Iodine value | 3g I2/100g max |
Colour (gardner scale) | 8-12 |
Viscosity(Brookfield) @25℃(mPa·s) | <12,000 |
Appearance | yellowish liquid |
