ULTRALEC P - ADM

• As an emulsifier, Ultralec® P promotes even blending and mixing.
• It is used in baked goods such as breads to extend shelf life, tortillas to reduce stickiness, and cakes to increase moisture retention.
• The powdered form blends evenly with other dry ingredients in bases and mixes. In snack foods, Ultralec® P facilitates even blending of ingredients and improves extrusion efficiency in extruded products. In sauces, gravies and canned goods, it helps emulsify fat and reduces separation. As an instantizer, Ultralec® P helps products disperse quickly in water.
• The bland flavor and low aroma make Ultralec® P ideal for use in dairy and dairy analogs. Application areas of interest would include beverages and powders, frozen desserts and nutritional drinks.
• Ultralec® P is also useful for instantizing soup and gravy mixes. It has the versatility to disperse in either oil of water depending on your process or formulation requirements.
• Ultralec® P is also used as a source of phospholipids and essential fatty acids in nutritional products such as capsules and beverages.

*- Total Fat is reported as grams of Triglyceride
** - Values are not reported as grams of Fatty Acid in the product, and as such, will not sum to grams of total Fat
*** - Information provided for technical purposes and not required for inclusion by FDA/NLEA

⁺ - Total Lipidic Material (g) = 100 – (Moisture (g) + Carbohydrate (g) + Ash (g))

**** - Choline is contained in the phosphatidylcholine.

• Storage temperature should not exceed 77°F (25°C).
• Product will meet FCC purity criteria for lecithin for a minimum 24 months, from date of manufacture, when stored at or below 60°F (15°C) in the original container.
• Avoid excessive exposure to light and moisture.