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.
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.