LYSOL is an Unique Emulsifier having wide application in food industry. It is a highly hydrolised lecithin soluble in water.
LYSOL is a hydrolyzed Soya Lecithin (E-322) a complex mixture of polar lipids (simple lipids, phospholipids, glycolipids and lysophospholipids) obtained by hydrolysis of Standard Soya Lecithin. Compared with Standard Lecithin Lysol can form a more stable o/w emulsion due to its higher hydrophilic properties.
Pure Soya (Enzymatic Modified)
Viscous Yellow to Brown Liquid
45 mg KOH / g max.
10 meq O2 / Kg max.
Total Plate Count (cfu/g)
Total Coliform (per g)
E. Coli (per g)
Salmonella (per 25g)
Yeast & Moulds (cfu/g)
LYSOL is a special hydrolyzed lecithin much more hydrophilic nature than other food emulsifiers and designed for its use in food when high polar emulsifier is required. Lysol has high nutritive value, high emulsifying ability, easily digestive, useful for various kind of foods such as baked goods, frostings, infant formulas, margarine, non-dairy creams, nonstick cooking sprays, biscuits, salad dressing, sauces, cosmetics, medicines, and gravies.
LYSOL can be applied in margarine at 0.2 - 0.5% on fat basis. In bread, pastry and biscuits, the dosage of Lysol, calculated 0.2 1.0% on flour basis.
Store at constant room temperature, dry and dark places, avoid exposure of heat and light.
12-18 months when stored at constant room temperature in unopened packing, dark and dry places.
Packaging facilities as requested in 100 Kg, 200 Kg new drums, 1000 Kg IBC and ISO tank container.