Soy lecithin has been a staple in the food & beverage industry owing to its variable properties. It is core to many food processing functions that determine the quality of the end product.
It's naturally found in soybeans and other plants. The main function it provides is emulsification as it's amphiphilic, enabling it to keep insoluble elements like oil and water from separating.
While it is the most used raw material, it is also, unfortunately, the most controversial due to many of its highlighted adverse effects. Check it this blog and decide for yourself if soy lecithin is harmful or harmless.
F&B manufacturers are increasingly turning to plant-based lecithin to offer a unique blend of sustainability and health benefits. Discover how it can revolutionize your supply chain and enhance your products.
The multifaceted applications of plant-based lecithin in the food and beverage industry, enhance product quality, extend shelf life, and promote sustainability.
When choosing a plant-based lecithin product, it is important to consider its type, form, purity level, source and the product you manufacture.
Since sunflower lecithin is extracted from renewable resources like the sunflower seeds, it doesn’t impact the environment making it a sustainable choice for food and beverage manufacturers