sunflower lecithin can be seen as the best source of vegetable lecithin for the food market: it is the perfect choice to replace lecithin made from (genetically modified) soybeans as well as to prevent a possible allergic reaction to soy.
Sunflower lecithin has additional advantages such as low odor and neutral taste, high phosphatidylcholine content, lower linolenic acid (= better stability) and high performance in its applications within the food, dietetic and pharmaceutical markets.
Applications include the manufacturing of chocolate, margarine, bread and pastry, confectionery, biscuits as well as dietetic and pharmaceutical products.