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Export high quality Soya Products. |
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Soya Lecithin, Soya Flakes, Soya Oil, Soya Flour and Agriculture Products like PVC Garden Pipes, LDPE Pipes. |
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| Soya Lecithin |
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BABAL FOLIAGES Soya Lecithin Liquid is also used in Baked Goods, Caramel Corn, Cheese Releases, Non Dairy Creams, Whole Milk Powders, Chocolate/Cocoa, Flavour/Colour Incorporation, Meat Sauces and Gravies, Margarine, Shortening, Ice Creams, Biscuits, Candy Based Products, Macaroni, Noodles, Salad Oil, Edible Fat and Oils, Spice Oleoresins, Medical, Dietary, Instant Foods.
Lecithin is also used as a release agent for plastics, a dispersing agent in paints and inks, an antisludge additive in motor lubricants, an antigumming agent in gasoline, or an emulsifier, spearding agent, and antioxidant in the textile and rubber industries and other industrial purpose. |
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History of Soya
Soya Lecithin is a part of every cell of the body, with high levels in the brain, liver, kidneys and bone marrow. A rich source of Phospholipids.
The soya plant (Glycine max) was cultivated in China before 3000 B.C., and was classified as one of the five sacred crops. The first written record is a 2200 B.C. farming manual advising Chinese farmers how to get the best from their crop. Missionaries brought soya to Europe in the 17th century but climatic and soil conditions were unsatisfactory. Soya was introduced in the USA in the early 19th century (originally arriving as ballast aboard returning clipper ships), but soya farming in the USA only expanded dramatically after World War II, when production in China was devastated.
Soya as a Food Ingredient
About two-thirds of all manufactured food products contain derivatives or ingredients made from soya. Before they can be used in food products the soya beans have to be cleansed, cracked, dehulled and rolled into flakes, which ruptures the oil cells for easy extraction Soya lecithin acts as an emulsifier in some chocolate, breakfast cereals, ice cream, sweets and margarine. Soya flours were developed in the 1940s by grinding and screening defatted flakes; these are used to increase the shelf-life of many products and improve the colour of pastry crusts. |
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