Sunflower lecithin is an ideal alternative to IP soy for baked goods. As an emulsifier, it makes dough more amenable to machine runability by binding powders to fat and water better. By homogenizing the distribution of fat, it allows reduced fat content. The ingredient features slightly more of the nutritionally beneficial unsaturated fatty acids oleic acid and linoleic acid. Its posphatidylcholine (PC) content is at a similar level to soy, while it has slightly higher amounts of phosphatidylinositol (PI) and phosphatidylethanolamine (PE). Company offers powdered SternFlow product as well as SternPur S P de-oiled sunflower lecithin powder.
Sternchemie GmbH & Co., www.sternchemie.de/englisch/
