Lecithin is mainly used by manufacturers for the emulsification and blending of insoluble materials and ingredients. Its structural properties play a large role in making it such a good emulsifier. We have tried to take an in-depth look at the structure and properties of lecithin to understand its emulsification characteristics. You can read it here.
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.