Lecithin CAS#8002-43-5

CAS Number: 8002-43-5
Chemical Formula: C42H80NO8P
Synonyms:

l-α-phosphatidylcholine, hydrogenated
l-α-phosphatidylcholine solution
PHOSPHATIDYLCHOLINE(LECITHIN)(RG)

Appearance: Yellow Solid

MOQ (Minimum Order Quantity): 1 FCL (Full Container Load)

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Product Details

Lecithin CAS#8002-43-5

Food-grade lecithin is obtained from soybeans and other plant sources. It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl etha nolamine, and phosphatidyl inositol, combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the prepon-derance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing all or certain fractions of the total phosphatide complex. The consistency of both natural grades and refined grades of lecithin may vary from plastic to fluid, depending upon free fatty acid and oil content, and upon the presence or absence of other diluents. Its color varies from light yellow to brown, depending on the source, on crop variations, and on whether it is bleached or unbleached. It is odorless or has a characteristic, slight nutlike odor and a bland taste. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteris tics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but are practically insoluble in fixed oils. When all phosphatide fractions are present, lecithin is partially soluble in alcohol and practically insoluble in acetone.

Lecithin Chemical Properties

Melting point	>145°C (dec.)
density	d424 1.0305
refractive index	1.4649-1.4710
Fp	57 °C
storage temp.	-20°C
solubility	chloroform: 0.1 g/mL, slightly hazy, slightly yellow to deep orange
form	solution
color	Pale Brown to Yellow
Odor	at 100.00%. bland fatty
biological source	soybean
Water Solubility	NEGLIGIBLE
Merck	14,5429
BRN	5209585
Stability:	Stable, but light, heat, moisture and air-sensitive. Incompatible with strong oxidizing agents.
Cosmetics Ingredients Functions	ANTISTATIC SKIN CONDITIONING - EMOLLIENT SKIN CONDITIONING SURFACTANT - EMULSIFYING
Cosmetic Ingredient Review (CIR)	Lecithin (8002-43-5)
InChIKey	FWMYJLDHIVCJCT-VSZGHEPYSA-N
SMILES	[P](=O)([O-])(OC[C@H](OC(=O)CCCCCCC\C=C/C\C=C/CCCCC)COC(=O)CCCCCCCCCCCCCCC)OCC[N+](C)(C)C
CAS DataBase Reference	8002-43-5
EPA Substance Registry System	Lecithins (8002-43-5)

Safety Information

Hazard Codes
Risk Statements
Safety Statements
WGK Germany	3
RTECS	OG7565000
F	1-8-10
TSCA	TSCA listed
HS Code	29239000
Storage Class	3 - Flammable liquids
Hazard Classifications	Eye Irrit. 2 Flam. Liq. 2
Hazardous Substances Data	8002-43-5(Hazardous Substances Data)
Toxicity	LD50 oral in rat: > 8mL/kg

Product Application of Lecithin CAS#8002-43-5

Lecithin is an emulsifier that is a mixture of phosphatides which are typically surface-active. it is now commercially obtained from soy- beans; previously it was obtained from egg yolk. it is used in marga- rine as an emulsifier and antispatter agent; in chocolate manufacture it controls flow properties by reducing viscosity and reducing the cocoa butter content from 3 to 5%; it is used as a wetting agent in cocoa powder, fillings, and beverage powders; an antisticking agent in griddling fat; and in baked goods to assist the shortening mix with other dough ingredients and to stabilize air cells. typical usage levels range from 0.1 to 1.0%.

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