Character:
Light yellow to brown transparent or semitransparent ropy liquid matter. It is produced from fresh soya.

Use:
Food industry: It mainly used in making chocolate, man-made butter, bread, cake, ice cream, noodle sauce etc. It has the function of emulsification, antioxygenic property, reducing viscosity and dispersing property, it also can combine with starch, protein to reform physical property of food. Feed industry: It can strengthen the nutrition of feedstuff, providing lecithin, cephalin, necessary fatty acid, Vitamin E etc. It has function of antioxygenic property.

Specification: