Lecithin manufacturers and suppliers in india

Lecithin

Properties

Melting point:: >145°C (dec.)

Density: d424 1.0305

Flash point:: 57 °C

storage temp.: -20°C

solubility: chloroform: 0.1 g/mL, slightly hazy, slightly yellow to deep orange

form: solution

color: Pale Brown to Yellow

Odor: at 100.00?%. bland fatty

Water Solubility: NEGLIGIBLE

Merck: 14,5429

BRN: 5209585

Stability:: Stable, but light, heat, moisture and air-sensitive. Incompatible with strong oxidizing agents.

InChIKey: FWMYJLDHIVCJCT-VSZGHEPYSA-N

Safety Information

Symbol(GHS): GHS06,GHS08

Signal word: Danger

Hazard statements: H302-H315-H319-H331-H336-H351-H361d-H372

Precautionary statements: P202-P301+P312-P302+P352-P304+P340+P311-P305+P351+P338-P308+P313

Hazard Codes

Risk Statements

Safety Statements

WGK Germany: 3

RTECS: OG7565000

F: 1-8-10

TSCA: Yes

HS Code: 29239000

Toxicity: LD50 oral in rat: > 8mL/kg

Use

Lecithins are essential components of cell membranes and, in principle, may be obtained from a wide variety of living matter. In practice, however, lecithins are usually obtained from vegetable products such as soybean, peanut, cottonseed, sunflower, rapeseed, corn, or groundnut oils. Soybean lecithin is the most commercially important vegetable lecithin. Lecithin obtained from eggs is also commercially important and was the first lecithin to be discovered. Vegetable lecithins are obtained as a by-product in the vegetable oil refining process. Polar lipids are extracted with hexane and, after removal of the solvent, a crude vegetable oil is obtained. Lecithin is then removed from the crude oil by water extraction. Following drying, the lecithin may be further purified. With egg lecithin, a different manufacturing process must be used since the lecithin in egg yolks is more tightly bound to proteins than in vegetable sources. Egg lecithin is thus obtained by solvent extraction from liquid egg yolks using acetone or from freeze-dried egg yolks using ethanol (95%). Synthetic lecithins may also be produced.