Kanethin 62
Lecithin is a Naturally occurring group of Phospholipids found in nearly every living cell. Kanethin 62 manufactured by KN is a complex mixture of phospholipids i.e. Phosphatidyl choline ( PC ) phosphatidyl ethanolamine (PE), phosphatidyl serine (PS), and phosphatidyl inositol (PI), combined with various amounts of substances such as Triglycerides, Fatty Acids & Carbohydrates as separated from Crude Soya Oil.
Kanethin 62 is made from fresh Gums, during de-gumming of Soyabean Oil obtained from Non GMO Soyabean seed and it meets all relavent EU Food and Feed Legislation. Its available in 200kg Drums and in Bulk (Food Grade ISO Tanks).
| PARAMETERS | KANETHIN 62 (NON GMO-FOOD GRADE) |
PROTOCOL |
|---|---|---|
| Appearance | Viscous liquid | Visual |
| Taste & Smell | Characteristic of Soya | Sensual |
| Color Value | Min10/Max12 | AOCS 6th EDN |
| Phospholipids (Non-soluble in acetone) | Min 62% | AOCS 6th EDN |
| Phospholipids (Non-Soluble in toluene) | Max 0.3% | ISO 28198 : 2009 |
| Acid Value | Max 28 mg KON/g | AOCS 6th EDN |
| Viscosity at 25°c ( Brookfield ) | Max 120 Poise | AOCS 6th EDN |
| Peroxide Value | Max 5 Units | AOCS 5th EDN |
| TVC (Total Viable count) | <1000 cfu/g | ISO 4833 : 2003 |
| Moulds & Yeasts | <30 cfu/g | IS 5403 : 1999 |
| Coliforms | <10 cfu/g | BAM USFDA |
| Salmonella | NEG | ISO 6579 : 2009 |
| Enterobacteriaceae | <10 cfu/g | ISO 21528 ( PART 1 ) |