Sunflower lecithin possesses valuable emulsifying, thickening, solubilizing, wetting, anti-crystallizing, and anti-cooling properties. It is widely used in the food industry especially for preparations with an airy consistency, to emulsify otherwise immiscible sauces (especially in water-in-oil systems such as margarine and chocolate), to dissolve oil in water (which is why it is contained in some dishwashing detergents as a solubilizer), helps powdered substances dissolve more quickly in water by performing a wetting action, and increases the viscosity of creams and mousses due to its thickening function.
Sunflower Lecithin FlavorPure is a sunflower lecithin (E-322). It is a complex mixture of polar lipids (phospholipids, glycolipids and lysophospholipids) with hydrophilic properties and is easily dispersible in water for food applications.
FlavorPure Sunflower Lecithin can be applied in margarine from 0.2 to 0.5 percent depending on the fat.
In bread and pastry improvers, the dosage should be calculated to have between 200 and 500 g of FlavorPure Sunflower Lecithin on 100 kg of flour.
Dosage: according to recipes.
Fields of use: Bakery, Cookies, Chocolate, Fats and Margarine, Dairy Sector.
Sunflower lecithin is a natural emulsifier, derived from sunflower seeds, labeled E322. It possesses valuable emulsifying, thickening, solubilizing, wetting, anti-crystallizing, and anti-cooling properties. It binds water-oil or water-air creating emulsion. They are very soluble in water while losing their solubility in fat.
Lecithin is a complex mixture of natural phospholipids. It is found in all natural oils, but soybean, sunflower and canola oils have the highest contents. It can also be found, albeit in much smaller amounts, in the yolk egg.
As a natural emulsifier, lecithin boasts many different industrial products and
chemical uses in a wide range of activities: human and animal food, pharmacy, dietetics, etc.
ICE CREAM: Sunflower lecithin minimizes crystallization of sugars in the presence of fat, such as occurs in chocolate. It has the power to naturally bind together otherwise immiscible substances, such as water and milk and fats, all key ingredients in the composition of ice cream.
BAKERY: gives an aid to baked goods containing a high amount of fat such as: panettone, croissants, bread, crackers and cookies. It imparts more volume, increases the amount of crumb with a more homogeneous alveolation in the product and a more homogeneous alveolation. In such products, the recommended dosage is 0.2%-3%. Makes doughs easier to work with and reduces the tendency for the finished product to harden.
GLUTEN FREE: Sunflower lecithin is used in many recipes. In combination of doughs with gluten-free flours it ensures a crisp finished product and the right moisture content. (In this case the dosage is 25 g in fresh pastas per 300 g of flours).
VEGAN: Fundamental to the preparation of vegan foods, such as mayonnaise and vegetable butter, or raw, sweet and savory mousses and creams, in which it is a valuable substitute for eggs and dairy products.
COOKING: Sunflower lecithin is used primarily as a thickener and added to a liquid produces soap-like bubbles by mechanical agitation, so much so that it is also very useful for decorative purposes in creating sweet or savory airs or foams.
This product meets the purity criteria set out in Directive 2008/84/EC for E-322. The product does not contain any ingredients that have been produced from genetically modified organisms (GMOs). Therefore, the product does not have to bear any GMO labeling according to Regulations (EC) 1829/2003 and 1830/2003.
PRODUCT PACKAGING VARIES DEPENDING ON THE WEIGHT/SIZE PURCHASED
*IMAGE FOR DEMONSTRATION PURPOSES ONLY.