Lecithins clarity

HI. The level of HI matter is one measure of the purity of lecithin products. HI matter usually consists of residual fiber, but also particulate contaminants that may be introduced during processing (e.g., filter aids). The level of HI matter in crude lecithin should never exceed 0.3% and rarely exceeds 0.1%. HI matter in lecithin is detrimental to clarity and use in specific applications. HI is measured by an official Food Chemicals Codex (FCC) (1996) method (54) or by AOCS Official Method Ja 3-87 (77). 

Clarity. In some soy processing plants, high levels of HI may partition with the lecithin gums on separation from the oil. This lipid-insoluble material can cause haziness in fluid lecithins. With modem miscella and oil filtration techniques, lecithins with very low HI contents can be produced. Consequently, modern lecithins are clear. Additionally, moisture can also contribute to lack of clarity. Generally, moisture levels over 1% can cause haziness. Besides being an aesthetic problem, if haziness is caused by HI material, it can result in sediment over time solid particles may appear on the bottom of an otherwise clear liquid product containing lecithin. 

The potential technical and commercial applications of microemulsions are mainly linked to their unique properties such as thermodynamic stability, optical clarity, and high solubilization capacity. However, the most critical problem regarding the use of microemulsions in the food, cosmetic, and pharmaceutical fields is the toxicity of their partial components. Formulation and characterization of nontoxic microemulsions based on naturally occurring amphiphiles and different oils have been studied for almost two decades. The first attempt to use natural biodegradable surfactants for the formulation of nontoxic microemulsions was reported by Shinoda et al. [ 155,156]. In this regard, soybean lecithin is a combination... 

Chem. Descrip. Special grade lecithin, highly filtered CAS 8002-43-5 EINECS/ELINCS 232-307-2 Uses Mixing/blending aid, vise, modifier, w/o emulsifier for foods Features Designed for encapsulation where clarity and brilliance are required Properties Amber fluid oil-sol, vise. 3500 cP acid no. 28 0.3% moisture Solec 1P-UB [Solae]... 

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