VEROLEC F-62 PREMIUM
DESCRIPTION
Soybean lecithin (E-322), fluid, transparent, amber-brown colour.
VEROLEC F-62 PREMIUM has been standardised keeping constant its viscosity throughout.
In accordance with the specific purity criteria laid down in Regulation 231/2012/EC.
PHYSICOCHEMICAL SPECIFICATIONS MICROBIOLOGICAL SPECIFICATIONS
Acetone Insoluble (%) ................ min. 62 Total plate count ISO 4833 (per g)… max. 3000
Hexane Insoluble (%) …………. Max 0,1 Yeast and moulds ISO 7954 (per g) .. max. 100
Acid value (mg KOH/g) ................ max. 30 Coliforms ISO 4831 (per 0,1 g).......... absent
Moisture (%) ................ max. 1 Salmonella ISO 6579 (per 50 g) ........ absent
Gardner colour (10% in toluene) .......... max. 11
Peroxide value (meq O2/Kg) ................ max. 5
Viscosity (Ps, 25 ºC) ................ max. 120
Lead (ppm) ................ max. 2
Mercury (ppm) ................ max. 1
Arsenic (ppm) ................ max. 3
USES
The addition of VEROLEC F-62 PREMIUM in chocolate counching process reduces the viscosity of the mixture of
cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter
amount to be added.
Slows down fat crystallisation and prevents fat bloom.
Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of
VEROLEC F-62 PREMIUM. This is particularly useful in ice-creams coatings where moisture from the centre can
cause excessive thickening of the chocolate in the coating machinery.
In cocoa powder for instant products, VEROLEC F-62 PREMIUM covers the fat powders with a thin hydrophilic film,
allowing the water to wet and disintegrate the agglomerates.
Due to its reduced viscosity, VEROLEC F-62 PREMIUM is pumpable at moderate temperatures, permits automatic
dosage and the supplying in containers.
Dosage: 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products.
VEROLEC F-62 PREMIUM has also application in other foodstuffs as margarines, cookies, instant food, bread and so
on.
ALLERGENS NUTRITIONAL INFORMATION
ALLERGEN YES NO (per 100 g of product)
01 Cereals containing gluten
02 Crustaceans and products thereof Protein ..................... 0g
03 Eggs and products thereof Carbohydrates ..................... 5g
04 Fish and products thereof Fiber ..................... 0g
05 Peanuts and products thereof Water ..................... 0.5 g
Ash ..................... 4.5 g
06 Soybeans and products thereof
Total fat ..................... 90 g
07 Milk and products thereof
of which
08 Nuts and products thereof
saturated ..................... 21.5 g
09 Celery and products thereof monounsaturated ................... 17 g
10 Mustard and products thereof polyunsaturated ..................... 61.5 g
11 Sesame seeds and products thereof Energy ..................... 830 Kcal
Sulphur dioxide and sulphites at concentrations of more
12
than 10mg/Kg or 10mg/L expressed as SO2
13 Molluscs and products thereof
14 Lupins and products thereof
STORAGE
During storage, VEROLEC F-62 PREMIUM keeps its properties, being careful to take the following precautions:
1.- Keep at temperatures between 15 ºC and 40 ºC. Under these values, the increase in viscosity makes the
handling difficult. When heating is necessary, do not exceed 60 ºC, always during short time periods .
2.- Keep packages closed after use.
Shelf life of 18 months.
PACKAGING
200 Kg drums, 1000 Kg IBC, Isotanks 24 TN and Flexitank 23,5 TN.
The information contained herein is based on data to be believed reliable. Since the conditions of use are beyond our control, we cannot accept any responsibility for any specific or particular user purposes.
