Soy lecithin is one of the most commercially used emulsification agents in the manufacturing business. It is found and extracted from the cell membrane of soybeans. While it can be acquired from naturally harvested soybeans, it mostly comes from genetically modified soy crops to meet the commercially high demand of the market.
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.