In comparison to soy, sunflower is hypoallergenic, IP sustainable and safe. Just the fact that Sunflower does not have any Genetic Modifications is a huge relief for consumers, and undoubtedly a factor which they notice and approve. No Genetically Modified sunflower kernels have ever been grown. The good natural taste and smell of sunflower lecithin makes it attractive for use in a variety of ways. Sunflower lecithin is ideally suited to replace soy lecithin due to a comparable phospholipid and fatty acid composition. It is a marketing advantage to have Sunflower Lecithin on your label.
The use of sunflower lecithin in the food and nutraceutical industry is multivarious: it can be used as a natural emulsifier, wetting agent, stabilizer, release agent, antioxidant and dispersant. Sunflower lecithin is optimal for the production of chocolate, bread and pastry products, margarine, instant products, biscuits and many other foods.
Liquid sunflower lecithin is a perfect replacer for Soy fluid lecithin and thus it carries the same performance. Fluid lecithin’s functional range of applications is diverse: as a stabilizer - it upholds oil-in-water and water-in-oil emulsions; as a dispersant it provides for a better, more even distribution of fats; as a mixing aid – it overlooks homogenization of the blends; as an emulsifier – keeps steady, consistent alliances between water and fat molecules. In addition Fluid Lecithin is irreplaceable as a wetting agent, antioxidant, instantizing agent, lubricant, and a release agent.