98% de polvo de lecitina de soja

¿Qué es el polvo de lecitina de soja?

La lecitina de soja es un subproducto del proceso de refindel aceite de soja, que se obtiene a través de la extracción por solvente y la separación centrífuga después del lavado con alcohol. La lecitina de soja en forma granular en el mercado es el fosfolípido precipitado del aceite de soja en el proceso de degumming, y luego procesado y secado después del producto. La lecitina pura de soja es sólida cerosa de color marron-amarillo, fácil de absorber agua en un coloide marron-negro, y fácil de oxidar, de marron-amarillo gradualmente marrón a marron-negro. La lecitina de soja puede mejorar la capacidad de transmisión de información celular, mejorando así la vitalidad del cerebro, y aumentando la capacidad de auto-reparación de la membrana celular para proteger el hígado.

La tecnología verdespring suministra 98% de polvo de lecitina de soja, la materia prima se selecciona de soja no transgé, con alto contenido y sin impurezas, que ha sido ampliamente utilizado en el campo de productos para el cuidado de la salud, alimentos, etc.

Green Spring Technology es una compañía de biotecnología líder en China, dedicada a proporcionar a los clientes extractos de plantas naturales, seguros y orgánicos. Los productos se fabrican de acuerdo con los m ã ¡S altos est ã ¡Ndares internacionales de la industria, cumpliendo con la UE EC396, UE 2023/915 y los m ã ¡S altos est ã ¡Ndares de residuos de disolventes. Ha obtenido Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 y muchas otras certificaciones. Se dispone de informes autorizados de pruebas de terceros.

Especificaciones:  

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Improve Cardiovascular Health

Soya lecithin is rich in unsaturated fatty acids, such as linoleic acid and linolenic acid, these fatty acids can reduce the level of cholesterol and triglycerides, and reduce the occurrence of atherosclerosis, soy lecithin in lecithin can also promote blood circulation, and improve cardiovascular health.

Memory Improvement

Soya lecithin is rich in phosphatidylcholine, an important neurotransmitter that plays an important role in brain development and memory enhancement. Studies have shown that consuming the right amount of soy lecithin can improve learning and memory ability and prevent the occurrence of Alzheimer's disease.

Protecting the Liver

The lecithin in soya lecithin can promote the regeneration and repair of liver cells and improve the detoxification function of the liver, it can also reduce serum cholesterol and triacylglycerol levels and prevent the occurrence of fatty liver.

Improve Skin Health

The lecithin in soya lecithin promotes skin cell renewal and repair and improves the skin's ability to retain moisture. It also inhibits the production of melanin and prevents the formation of pigmentation, making the skin smoother and more elastic.

Regulation of Blood Lipids

Soy lecithin has the function of emulsifying and decomposing fats and oils, which can enhance blood circulation, improve serum lipids, remove peroxides, reduce the content of cholesterol and neutral fats in the blood, reduce the retention time of fats in the inner wall of the blood vessels, promote the dissipation of atherosclerotic plaques, prevent damage to the inner lining of the blood vessels caused by cholesterol, and prevent and treat arteriosclerosis (hypertension, myocardial infarction, cerebral haemorrhage).

Slowing down the Aging Process

A decrease in the neurotransmitter (acetylcholine) in the brain is the main cause of Alzheimer's disease. The cause of memory loss is related to insufficient levels of acetylcholine. Acetylcholine is a compound necessary for the transmission of information in the nervous system. "Choline is the basic component of lecithin, and an adequate supply of lecithin will ensure that there is enough choline in the body to combine with acetyl in the body to form "acetylcholine", thus providing the brain with adequate information transmitting substances. The brain can take up lecithin and choline directly from the blood and convert them into acetylcholine quickly. Long-term supplementation of lecithin can slow down the process of memory loss and prevent or delay the onset of Alzheimer's disease.

Applications:

In the Food Field:

Soya lecithin powder can be used as an emulsifier, foaming agent, and growth promoter in bread, candy, chocolate, milk powder, margarine, and so on. Soya lecithin powder is used in ice cream to increase smoothness, prevent the "sanding" phenomenon, and reduce the amount of egg yolk. Adding a small amount of phospholipids to cheese can increase cohesion and prevent the cheese from breaking. Soluble cocoa powder can be prepared to increase its nutritional function. Appropriately added to the gravy, soy sauce, ketchup, dairy products, fruit juices, sausages, and tripe, can make the product mix uniformly, fruit juice, and drinks do not produce precipitation, increasing its flavor.

In Pharmaceutical:

Soya lecithin powder is a natural amphoteric ionic surfactant with hydrophilic and lipophilic groups, which has a strong emulsifying effect on fats and oils, so that the oil particles are dispersed finely, and the emulsion made is not easy to rupture, so it has special role in the preparation of liposomes in medicine.

For Feed Product：

Soya lecithin powder can be used in the feed industry as a feed nutrient additive for livestock and poultry animals, improving the nutritional value of feed.

In Cosmetics:

Soya lecithin has O/W and W/O type emulsifying properties, while phospholipids play an important role in the normal activity and metabolism of human slip high answer body cells, and have good coordination and permeability to the skin. Adding phospholipids in cosmetics in an appropriate amount has a certain effect on moisturizing the skin and preventing skin dryness.