Shankar Chemical Products Dhenu Market, Indore, Madhya Pradesh

What is Soya Lecithin oil ?   Soya Lecithin oil is a homogenized balanced mixture of oil and Lecithin, which, is more acceptable of choline. It is an approval Product by major giants of the industry. At present time, it is Successfully used by the number of big companines in India.   Lecithin’s Chemistry   The Quality of lecithin occurs due to unique surface active properties of  Phospholipids as molecules.   In addition to phospholipids. Soybean lecithin’s contain Triglycerides, sterols small quantity of fatty acids, carbohydrates and sphingolipids.   Fractioning (breaking up) there complex mixtures of adding elements such as refined oils or other surfactants.   Can create new products tailored for specific applications. In Food Product :- it’s hydrophilic/hydrophilic character makes it an ideal food emulsifier. In Pharmaceutical or Cosmetic :- To form liposomes, tiny vescicles, to encapsulate useful substances.   Lecithin is also a component in Paint, Molding, Explosives, Fertilizers, Waxes and many other products.   MAIN ADVANTAGES OF USING POULTRY FEED GRADE SOYA Lecithin Oil   It ensures excellent digestibility of fat and energy because it acts as a natural emulsifier   It improves the digestibility of the other nutrients in the feed and promotes the absorption of the fat-soluble vitamins   It has been specially developed for use in energy-rich feed mixtures for poultry.   It is Natural performance enhancement   Greater vitality   Support for the immune system   Efficient metabolism   Optimal supplies of choline and energy   Excellent binding of dust   It acts as energy supplies, energy concentrates, fat & protein enrichment   It helps as a physiological agent and aids in pelletizing   It increases the egg mass & production.   Decrease feed dust.   Improves feed efficiency   It is having more unsaturated fatty acid which are easy to digest as comperison saturated fatty which are higher in percentage palm based oils. Website By Sahaj Infotech Role Of Soya Lecithin In Poultry (Broiler & Layer)   Lecithin is regarded as a growth promoter, addition of it in poultry feeds improves the growth and feed conversion ratios.   Absorbtion of fat soluble vitamins (VitaminA, Vitamin D, Vitamin E & Vitamin K) can be enhanced in the presence of lecithin.   It is found that the digestibility of protein and dry matter can be improved with the lecithin.   Lecithin is also a rich source of inositol and choline. Infact, lecithin is also known as phosphatidyl choline. In Animal Feeding, Lecithin was being used as a Choline source even before synthetic choline chloride was available.   Lecithin extract also contains other phospholipids like Cephalinphosphatidyl Serine & Inositol. Phospholipids are the active substances of lecithin. They are particularly essential for lipid metabolism.   Lecithin is having anti-oxidant property.   Lecithin is being applied to chicken for the prevention of perosis. Beneficial effect on bone formation is also observed.   The usage of Lecithin in the Poultry prevents the birds from fattening of Liver, helps in faster recovery from illness, increases survival rate & promotes growth.   Lecithin is a fat substance. Dietary fat has a substantial influence on feed intake and growth for poultry, which are permanently under heat stress. Added fat has no negative effect on the fat content of the carcass as long as there is no energy over-supply and there is no lack of essential amino acids.   Phospholipids in the form of soya lecithin added to the feed help to solve the physiological shortcomings of the young animals. In broilers and egg type chicks the digestibility of dietary lipids has been improved when phospholipids were added to the feed.

Specially for Paints, Printing Ink, Coatings, Audio Video Tapes, Paper industries and Rubber Industry.   BENEFITS:-   It creates proper Emulsification of Batches. Synthetic Enamel Paints never spread. at the time of use it easily creates smoothness.     PERCENTAGE TO BE USED:-   The amount of lecithin to use may vary depending on the type of pigment. Generally, 1% of the pigment weight is sufficient. However, in formulas with large surface area pigments (carbon black, iron blue, etc.) up to 4% of the pigment weight may be required. The lecithin should be dispersed in the vehicle and used in the pigment grinding and dispersion stage. In this method, the pigment is ground with 20-30% of the vehicle which contains the lecithin. This grinding slurry is milled for a predetermined time (usually 30-60 minutes), after which the remainder of the grinding vehicle is added and milling continued until complete.     STAGE OF USE:-   At the stage of grinding.     FUNCTIONS:-   Printing Inks, Paints & other- Emulsifying, wetting & dispersing surface coatings.agents.   Rubber-Accelerating, Disbursing Softening agents.   Resins & Plastics- Mould Lubricant.   Paper Manufacture- Deloanming agent.

Our R & D have introduced a new product of Soya Lecithin for Ice-Cones/ Wafers.   The main Characteristics of the product is to maintain high quality, resistance to moisture, stops crackness and to improve the shapes etc.   The product is very good improving agents for the quality of Ice-Cones/Wafers.   It preveent moisturization, minimize crackness of cones/ Wafers.

Color : Light yellow as honey

Website By Sahaj Infotech It initialy mix batches of confectlonery hard-boiled & choccolates, save from dryness to the batches of confectionery colour will we improved.   Our lecithin greatly reduces the enabling particles of the choclate.   Sugar and milk products to be coated, improving flow and mixing ability.   In other words “our lecithin works as excellent viscocity Modifier” typical usage levels are 0.2%-0.6% of total product weight.

Advantages :-   More productive milch breeds demand high energy during lactation period. So it acts as energy supplies.   It increases the milk fat as well as milk production   It reduces the chance of infertility, loss of weight, ketosis, and lower milk production bia optimal energy supply.   Long chain fatty acids (Linoleic, Linolenic, Palmitic acids) are used for the milk fat synthesis. These fatty acids adsorbed on to particles in the rumen where they are hydrogenated by microbes and absorbed only from the intestine which increases fat percentage in the milk.   It improves the absorption of fat soluble vitamins and other nutrients.   Less moisture contents is advantageous for reduces the fungal growth in the feeds.   It increases the palatability of the feeds     Function :-   It acts as a energy supplies, energy concentrate, fat enrichment.     Nutrition Profile of Soya Lecithin :-   Phosphatides 55- 60% Min.   Soybean Oil 39Min.   Moisture 15% Max   Fat (per 50gms Product) 46.5gms   MUFA 17.9%   PUFA 60.7%   SFA 20.3%   Calories (per 50gms Product) 395   Carbohydrates (Per 50gms Product) 2.5 gms   Fatty Acid Cont.(Relative Composition)           a. Linoleic : 54 % (Essential fatty acid)           b. Linolenic : 6.7 %           c. Oleic : 17.9 %           d. Palmitic : 15.6 %           e. Stearic : 4 .7 %           f. Others : 1.1 %   Phosphatidylcholine (Essential Lipid) 15 %   Phosphatidylethanolamine 13%   Phosphatidylinositol 9%   Phosphatic Acid 5%   Phosphatidyl Serine 2%   This Specifications is our general specifications & can be change according to our customer requirements.   Precautions:   Keep away from Sunlight & Heat Self life one year from date of manufacturing Keep under at the room temperature.

It reduces the need of fats to about 20% to 25% in Biscuits or any product after reducing the fats, Percentage of shining of product remains the same.   Shelf time of Biscuits increases and Flavour, taste of Biscuits improves.   “Our lecithin here works as excellent Emulsifier”  the main function of this product is to remove the rough surface of your biscuit and to increase the shining and decency of Biscuits.   It increases the softness of the buiscuits.

Lecithin, Which is a mixture of various phospholipids, is a natural emulsifer, combining many characteristics that improve baked goods. Lecithin has been used for years in baked goods. like bread to improve the extensibility and elasticity of doughs, which enhance their handling properties (18). Lecithin is also and antioxidant and enhances the stability of vitamins in bakery goods. It helps improve the volume, crumb structure, and tenderness of bread. It supports the effects of oter active baking ingredients, can partia lly compensate for fats and protein, and can improve shelf life and dispersibility in an aqueous system like doughs and batters. Lecithin has dough-strengthening properties, which benefit yeast-raised baked goods. It also helps to control batter viscosity for pancakes and other batter products, helping create a consistent, controlled flow. Some soy lecithin can improve the fermetation stability of yeast doughs and, through its interaction with the starches in the flour, retards aging and the drying-out of baked goods.   In cookie manufacturing, addition of lecithin hekps to obtain a smooth, easily formed dough. Cookies made with lecithin remain pleasantly crumbly so that it may even be possible to reduce the fat content. Also, lecithin retards the oxidation of fat so cookies stay fresh longer. in sweet, yeast-leavened baked goods, such as milk bread and puff pastry, lecithin ensures optimization of the gluten structure and a more homogenous distribution of other ingredients so that significantly improved results can be obtained. In flat wafers, twisted ice cream cones, and pressed cones for soft frozen custard, addition of lecithin contributes to the homogenous distribution of the hydrophilic and lipophilic dough componets, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break. Lecithin helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage. The improved fermentation stability offered by lecithing give the food producer more leeway when baking the product.

Color : Golden Brown

Packaging Type : 50 & 200 KG NET In Sound Condition Barrel

Soya lecithin is a natural-sourced, consistent, superior feed ingredient that is an excellent source of dietary phospholipids.   Advantages of lecithin :   Improves survival rate of shrimp and fish larvae   Improves growth rate of fish and shrimp   Improves feed utilization efficiency Increases resistance to stress   Provides a consistent source of bio-available phospholipids   Good energy source   Mobilizes cholesterol   Nutritionally superior source of choline, iositol and unsaturated faty acids   Reduces the leaching of water-soluble nutrients   Acts as a natural antioxidant   Acts as a feed attractant     Lecithin can be used as an emulsifier, a wetting agent, a release agent, a viscosity modifier, a mixing aid, an anti-duscting agent, and more. Lecithin is known to be a consistent source of highly bioavailable phospholipids to crustaceans and fish. But there are a number of other nutritional benefits in aquaculture applications. Lecithin has an interactive role in the intestinal absorption of cholesterol, which helps improve the growth and survival of aquaculture species. In crustaceans and fish, lecithin helps mobilise dietary cholesterol. Lecithin provides the same feeding energy value as animal fat or feed-grade vegetable oil. Lecithin’s synergistic effect on lipid metabolism results in improved feed utilisation efficiency, growth, and survival rates in fish and crustaceans. The physical functionality of lecithin imparts a number of advantages to aquaculture operations. For instance, because phospholipids can reduce the oxidation of vitamins A, C and E, they enhance the utilisation of these vitamins in aquacultural species. Enrobing feed with fluid lecithin prevents the leaching out of water-soluble nutrients.

Backed by a team of highly experienced professionals, we are involved in providing a wide range of malt extract.

Our company presents an assortment of soya lecithin that are available at competitive prices.