By now we have talked various times about lecithin and how it is widely used as an emulsifier and surfactant in various products, ranging from food and beverages to pharmaceuticals and cosmetics. While it is commonly associated with soybeans, lecithin can also be extracted from other sources such as sunflowers and eggs.
What we haven’t talked about, interestingly, is the fact that lecithin was once considered a waste product of the soybean oil refining process. We’re talking about this today because understanding the evolution of lecithin is essential for manufacturers, suppliers, and consumers alike. If you know the history of lecithin, its various uses and benefits, you can appreciate the importance of this ingredient and its impact on the industry.
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Depending on the extraction method used, sunflower lecithin can have varying PC and acid content and yield. Different extraction processes are also preferred for different applications.
Sunflower lecithin can be acquired in food grade, pharmaceutical grade, and industrial grade. Each grade has unique characteristics and applications and is meant for a separate industry.
By reducing clumping and separation, improving bioavailability and absorption, and extending shelf life, sunflower lecithin can improve the stability and efficacy of oil-based supplements.
By controlling oxidation, microbial growth, improving texture and appearance, and enhancing nutritional value, sunflower lecithin can help manufacturers improve the shelf life and stability of their food products.