Sunflower Lecithin is a pure powdered emulsifier made from deoiled sunflower lecithin. It helps fat and water work together more effectively, while also improving dough hydration, fermentation regularity, and the texture of finished baked goods. It is a strong professional option when you want better consistency, improved volume, and less friability in bakery and biscuit products.
Use
Sunflower Lecithin can be blended into dry ingredients or dispersed into the fat phase depending on the formula. It is soluble in oils and dispersible in water, making it useful in a wide range of bakery and emulsified applications.
Recommended Dosage
- Bakery and biscuit products: 1 to 3 g/kg
- Margarine: 1 to 5 g/kg
Applications / Practical Uses
This lecithin is especially useful in bread doughs, viennoiserie, biscuits, wafers, and margarine. In practice, it helps improve hydration, regulate fermentation, increase finished volume, slow starch retrogradation, and reduce crumbly texture in biscuits and wafers.
Observations
Sunflower Lecithin is supplied as a slightly fatty yellowish-grey powder. It is standardized to minimum 96% phosphatides, with maximum 2% water and maximum 2% oil. It is also described as a phosphatide / phospholipid emulsifier.
Differences from Other Ingredients
Sunflower Lecithin differs from more basic emulsifiers because it does more than blend fat and water. It also supports dough performance, shelf life, and finished texture. Compared with soy lecithin, it offers the same familiar lecithin function in a sunflower-based format, which can be useful for soy-free formulations.
Origin
This product is made from deoiled sunflower lecithin, obtained by deoiling liquid lecithin in acetone baths.
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: Jun 19, 2026
