Lecithin (Soya Based)

Lecithin is the popular and commercial name for a naturally occurring mixture of phosphatides  (also called phospholipids or, more recently by biochemists, phosphoglycerides), which varies in color from light tan to dark reddish brown and in consistency from a fluid to a plastic solid. Lecithin is the gummy material contained in crude vegetable oils and removed by degumming. Soybeans are by far the most important source of commercial lecithin and lecithin is the most important by-product of the soy oil processing industry because of its many applications in foods and industrial products. The three main phosphatides in this complex mixture called “commercial soy lecithin” are phosphatidyl choline (also called “pure” or “chemical” lecithin to distinguish it from the natural mixture), phosphatidyl ethanolamine (popularly called “cephalin”), and phosphatidyl inositols (also called inositol phosphatides). Commercial soy lecithin also typically contains roughly 30-35% unrefined soy oil. Indeed lecithin is one of the most complex and versatile substances derived from the soybean.

Soya Lecithin Project Report covers:

• Introduction
• Uses and Applications
• Properties
• Market Position
• Present Manufacturers
• B.I.S. Specifications
• Manufacturing Process with Formulae
• Cost Economics with Profitability Analysis
• Capacity
• Land & Building Requirements with Rates
• List & Details of Plant and Machinery with their Costs
• Raw Materials
• Details/List and Costs
• Power & Water Requirements
• Labour/Staff Requirements
• Utilities and Overheads
• Total Capital Investment
• Turnover
• Cost of Production
• Break Even Point
• Profitability
• Land Man Ratio
• Suppliers of Plant & Machineries and Raw Materials.