🌻 SaporePuro Sunflower Lecithin

SaporePuro Sunflower Lecithin (E-322) is a natural emulsifier obtained from sunflower seeds. It is a complex mixture of phospholipids, glycolipids, and lysophospholipids with hydrophilic properties, easily dispersible in water, and ideal for a wide range of food applications.

Thanks to its multiple functions, it is used to emulsify, thicken, solubilize, moisturize, and stabilize preparations. It reduces sugar crystallization, prevents staling, improves dough workability, and increases the viscosity of creams and mousses.

⚙️ Features and Uses

Sunflower Lecithin is extremely versatile and is used in various food sectors:

• In ice cream production, it reduces sugar crystallization in the presence of fats, such as in chocolate, and naturally binds water, milk, and fats, improving creaminess and stability.

• In pastry and bakery, it makes doughs easier to work with, increases volume and crumb structure, slows the hardening of the finished product, and improves the performance of panettone, croissants, crackers, and biscuits (recommended dosage 0.2–3%).

• In gluten-free products, it gives gluten-free doughs crispness and the right level of moisture, with a dosage of approximately 25 g per 300 g of fresh flour.

• In vegan recipes, it replaces eggs and dairy products, making it essential for plant-based mayonnaise, butters, mousses, and raw creams.

• In creative cuisine, it allows you to create decorative foams and airs thanks to its ability to generate stable bubbles.

• In fats, margarines, biscuits, chocolate, and the dairy sector, it acts as an emulsifier and stabilizer: the dosage ranges from 0.2–0.5% in fats and margarines, and from 200–500 g per 100 kg of flour in bakery improvers.

✨ Benefits

SaporePuro Sunflower Lecithin ensures greater stability, volume, and creaminess in preparations, with consistently natural results. It is suitable for traditional, vegan, and gluten-free recipes, adding value to a wide range of food products.

📌 Technical Specifications

• Appearance: water-dispersible powder

• Dosages: 0.2–0.5% in fats/margarines; 200–500 g per 100 kg of flour; 0.2–3% in baked goods; 25 g per 300 g of gluten-free flour

• Areas of use: ice cream production, pastry, bakery, gluten-free, vegan, chocolate, margarines, dairy sector

• Non-GMO: compliant with EC Regulations 1829/2003 and 1830/2003

🌿 Did You Know?

Lecithin is naturally present in many vegetable oils (soybean, rapeseed, sunflower) and also in egg yolk. The sunflower variety is now highly valued for its plant-based origin and its ability to adapt to modern formulations, from desserts and ice cream to vegan and gluten-free recipes.

IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT