Betul Oil’s Lecithin is synonymous with top-tier quality. Our lecithin is derived from the finest sources and processed with precision to deliver a product that stands out in terms of purity and effectiveness. Lecithin, known for its emulsifying and stabilising properties, finds a perfect balance in our product.
Soya lecithin - BOL62
Soya Lecithin-BOL60
Soya Lecithin-BOL85
Soya Lecithin-BOL-30
Soya Lecithin-BOL35
Soya lecithin - BOL62
Soya Lecithin – BOL62
Soya Lecithin-BOL62, a natural emulsifier derived from soybeans, is a versatile ingredient with applications across various industries. This yellow-brown viscous liquid, composed of phospholipids, glycolipids, and triglycerides, serves as an emulsifier in the food industry, preventing ingredient separation in chocolate, margarine, and processed foods while enhancing the texture and volume of baked goods. In the pharmaceutical sector, it acts as a binder and lubricant in tablets and capsules, improving drug and supplement absorption and preventing sticking to equipment. In the cosmetic industry, Soya Lecithin-BOL62 functions as an emulsifying agent in creams, lotions, and skincare products, facilitating the blending of oil and water-based ingredients for a smooth application. It stands as a multifaceted solution meeting the diverse needs of the food, pharmaceutical, and cosmetic sectors.Food Industry:
- Used in chocolate, margarine, and processed foods as an emulsifier.
- Prevents ingredient separation, ensuring a smooth, uniform texture.
- Enhances texture and volume in baked goods.
- Functions as a binder and lubricant in tablets and capsules.
- Improves drug and supplement absorption, preventing sticking to equipment.
- Serves as an emulsifying agent in creams, lotions, and skincare products.
- Facilitates the blending of oil and water-based ingredients for a smooth application.
Soya Lecithin-BOL60
Soya Lecithin – BOL60
Soya lecithin-BOL60, a hydrolysed lecithin, undergoes a process involving water and enzymes, breaking it down into smaller, more easily incorporated molecules. Here’s why it’s a valuable ingredient:Food Production:
- Acts as an effective emulsifier and stabiliser in baked goods, chocolates, and margarine.
- Outperforms other emulsifiers, forming stable emulsions in products like salad dressings, sauces, and mayonnaise.
- Improves texture and mouthfeel, extending the shelf life of products.
- Used in low-fat and reduced-calorie products to mimic the texture of full-fat products.
- In the cosmetics industry, it serves as an emulsifier and stabiliser in creams and lotions.
- In the pharmaceutical industry, it functions as a solubilizing agent for poorly soluble drugs.
Soya Lecithin-BOL85
Soya Lecithin – BOL85
Soya Lecithin-BOL85, a modified form of lecithin (lysolecithin), plays a pivotal role across industries due to its unique characteristics. This clear, viscous liquid is water-soluble and easily mixed with other ingredients, making it a common choice in the food industry for products like salad dressings, baked goods, and dairy items as an emulsifier, stabiliser, and dispersant. Its application improves the texture and appearance of food products by stabilising emulsions, enhancing the mouthfeel and creaminess of sauces and dressings, and extending the shelf life of baked goods. Additionally, it reduces the required amount of fat in certain food products by improving the emulsification process, creating a smoother texture and minimising the need for excess fat or oil. In the pharmaceutical sector, Soya Lecithin-BOL85 is utilised as a solubilizer for poorly soluble drugs, contributing to enhanced bioavailability and absorption in the body. It’s crucial to note that this ingredient is not suitable for individuals with soy or egg allergies, and checking the label and consulting with a healthcare professional is advised if any concerns arise.Food Industry:
- Clear, viscous liquid, water-soluble, easily mixed with other ingredients.
- Commonly employed in food products like salad dressings, baked goods, and dairy items as an emulsifier, stabiliser, and dispersant.
- Improves the texture and appearance of food products by stabilising emulsions.
- Enhances the mouthfeel and creaminess of sauces and dressings.
- Extends the shelf life of baked goods.
- Reduces the required amount of fat in certain food products by improving the emulsification process.
- Creates a smoother texture, minimising the need for excess fat or oil.
- Used in the pharmaceutical industry as a solubilizer for poorly soluble drugs.
- Improves the bioavailability of medications by enhancing absorption in the body.
Soya Lecithin-BOL-30
Soya Lecithin-BOL – 30
Instant food often contains challenging-to-disperse materials like proteins, fibres, vitamins, or minerals that must dissolve in cold water, milk, or other aqueous solutions. Hydrophobic powders, such as those with high-fat content, repel water, making dispersion difficult. Conversely, hydrophilic powders attract water, leading to immediate hydration and lump formation. Soya Lecithin-BOL-30, a low-viscosity lecithin for instant powders, provides a solution. Spray and coat Soya lecithin-BOL 30 onto hydrophilic or hydrophobic powder surfaces, with usage ranging from 5-10%, depending on factors like fat and protein levels, particle sizes, and the desired degree of wetting.Benefits:
- It is used in foods as a viscosity modifier, dispersant, and lubricant.
- Promotes even distribution of ingredients.
- Improves dispersal of high-fat powders.
- Enhances hydration of high-protein ingredients.
- Ideal for instantizing fatty powders such as milk powders.
Soya Lecithin-BOL35
Soya Lecithin-BOL35
Soya Lecithin-BOL35, a naturally occurring phospholipid found in soybeans, is crucial for cell membrane integrity and fluidity. This vital component of cell membranes plays a crucial role in maintaining cellular integrity, aiding in the absorption and transportation of lipids and nutrients. Additionally, it serves as a precursor to acetylcholine, a neurotransmitter essential for memory, learning, and muscle function. While naturally present in soybeans and various sources, soy lecithin, a byproduct of soybean processing, contains the highest concentrations, is widely used in the food industry as an emulsifier, and is available as a dietary supplement.Benefits:
- Supports liver health by promoting regeneration and reducing damage caused by alcohol and toxins.
- Enhances cognitive function, especially in memory and learning, through acetylcholine production.
- Improves cardiovascular health by reducing LDL cholesterol and increasing HDL cholesterol levels.
- Enhances exercise performance by reducing muscle damage and improving recovery time.
