Producing low-calorie food is a challenging task. Because reducing fat and calories often results in a sacrifice of taste and texture, which can lead to decreased sales and consumer satisfaction. Since no manufacturer wants that, sunflower lecithin comes in as a potential solution.
In this article, we have explored the science behind fat and emulsification, the benefits of using sunflower lecithin in low-calorie food products and considerations for sourcing high-quality sunflower lecithin.
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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.