70% 콩 레시틴 가루

70% 콩 레시틴 분말은 무엇인가요?

콩레시틴은 콩에서 추출한 인지질로 불포화지방산과 레시틴이 풍부하다.옅은 노란색에서 갈색의 투명 또는 반투명한 점성 액체 또는 흰색에서 옅은 갈색의 분말 또는 과립으로 나타납니다.콩 레시틴은 유화 효과가 강한데 레시틴은 불포화 지방산을 많이 함유하고 있어 빛, 공기, 온도의 영향을 쉽게 받고 변질되어 색이 흰색에서 노란색으로 변하며 마지막으로 갈색으로 변한 콩 레시틴은 열을 받고 습기가 차면 액정을 형성할 수 있다.콩 레시틴 분말은 아주 좋은 천연 유화제 및 계면활성제로서 독성이 없고 자극성이 없으며 분해되기 쉽고 다양한 효과가 있어 식품, 의약, 화장품, 사료가공 등에 널리 사용된다.

그린 스프링 기술은 균일하고 미세한 분말, 안정적인 성능, 좋은 용해성, 낮은 수분 함량으로 70% 콩 레시틴 분말을 공급하여 저장 기간을 연장 할 수 있습니다.

녹색 봄 Technology는 중국 최고의 식물 추출물 기술 회사입니다.ISO, HACCP 등 품질 기준에 따라 생산을 체계화하고, 제품은 유럽 약전, 일본 약전, 미국 약전 등 국제 기준을 준수한다.완벽한 추적관리 시스템을 구축했으며 모든 제품은 추적이 가능합니다.녹색 봄 Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO9001, ISO22000 등과 같은 많은 인증을 획득했습니다.

규격:  

규제:

EU 규정에 부합한다.

Benefits:

Delaying Aging

Cell membranes are mainly composed of lecithin, and adequate lecithin intake can repair damaged cell membranes, improve cell membrane function, soften and rejuvenate cell membranes, and increase cell activity. Soy lecithin can repair damaged cell membranes, increase the unsaturation of fatty acids in cell membranes, and soften and rejuvenate them, thus improving the body's metabolism, self-healing ability, and regeneration of body tissues, thus slowing down the aging of the human body.

Protecting the Liver

Heavy drinking or excessive nutrition will increase the burden on liver cells and reduce the liver's ability to synthesize phospholipids. When there is insufficient phosphatidylcholine in the body, it will lead to a large amount of fat accumulation in the liver, forming a fatty liver, destroying liver cells, reducing liver function, causing cirrhosis, and even liver cancer. Scientific evidence: soy lecithin can enhance the metabolism of liver cell substances, promote fat degradation, protect the liver, and prevent the occurrence of fatty liver and other diseases.

Lowering Blood Lipids

Lecithin can emulsify and decompose fats and oils and can emulsify cholesterol and fat adhering to blood vessel walls into microparticles so that they can be dissolved in the blood and transported back to the liver for metabolism. It softens blood vessels, improves serum lipids, removes peroxides, and reduces cholesterol and fat content in the blood, thus lowering blood viscosity, improving blood circulation, and reducing the retention time of fat in blood vessels. As a result, the nutrient-rich, oxygenated blood flows freely to the brain, heart, and other organs.

The Department of Food and Nutrition of Keio University School of Medicine in Japan has conducted clinical experiments and concluded that taking lecithin, it can effectively reduce excessive blood fat and cholesterol, and thus prevent and control coronary heart disease, hypertension, myocardial infarction, cerebral thrombosis, cerebral haemorrhage, arteriosclerosis, and other diseases.

Good for the Brain

The content of lecithin in the nerve cells of the brain accounts for about 17% to 20% of its mass. Choline" is the basic component of soy lecithin, and an adequate supply of lecithin ensures that sufficient "choline" is synthesized with "acetyl" in the body to form "acetylcholine". Acetylcholine". Acetylcholine excites the nerve cells of the brain, so the more acetylcholine there is in the brain, the faster the formation of memory and thinking. Lecithin can increase the concentration of acetylcholine in the brain, which can help people maintain abundant energy and good memory.

Applications:

In the Food Field:

Since soy lecithin can increase the decomposition activity of peroxides and hydrogen peroxide in fats and oils, its antioxidant effect is widely used in the production of fats and oils. Soya lecithin is used as an emulsifier in W/O emulsions. As it is sensitive to ionic environments, it is usually combined with other emulsifiers and stabilizers to emulsify. Soya lecithin as a foaming agent is more used in fried food. It not only can foam for a longer period but also prevents the food from sticking and scorching. In the production of fermented foods, soy lecithin can improve the fermentation speed. This is mainly because it can significantly increase the activity of yeast and lactococcus.

In Industrial field:

Adding soy lecithin to detergent can reduce the surface tension of the solution, increase the wetting ability, and improve the washing effect of the detergent. Adding soy lecithin to natural rubber, synthetic rubber, hard rubber, and recycled rubber has the function of softening, dispersing, promoting vulcanization, and preventing aging. Soy lecithin has many uses in textile, printing, and dyeing, such as emulsifier, penetrating agent, diffusing agent, antioxidant, etc. It can also be used in textile washing, degumming, mercerizing, dyeing, and other processes.