Organic Lecithin – from Sunflower and Soya

As the demand for food products from ecological production steadily increases, Organic Lecithin has an interesting potential in the market as it meets the criteria and quality requirements of environmental regulations.

Today’s enlightened consumer, searches for products that meet his dietary needs, demanding products that are ecologically unobjectionable, even up to the smallest ingredient.

Organic Lecithins are pure natural products and are used in many areas as emulsifiers. Due to their special structure lecithins connects water and fat effectively. They positively enhance the wettability, dispersibility, or the oxidation stability of products. Also they improve the viscosity and baking properties.

Possible applications of lecithin in the organic segment

  • Chocolate
  • Pralines
  • Bakery/ Bread
  • Confectionery
  • Ice-Cream
  • Waffles
  • Powdered mixtures
  • Baby Food
  • Diet Products
  • Animal feed
  • Body Care Products

  • Lecithin in organic quality

    Organic Lecithin from Sunflowers

    One particular advantage of Sunflower Lecithin is that it is allergen-free, add to this the increasing availability in the supply chain for Sunflower Lecithin, is providing manufacturers with new choices where they can achieve equally good results by using sunflower lecithin instead of soy lecithin in many applications.

    Organic Lecithin from Soya

    Historically, Soya-Lecithin is the most abundant and frequently used emulsifier in the food sector and is now available in sufficient quantities as 100% pure organic variant.

    Advantages of Organic Products

    A large study of a team of experts (1) led by Newcastle University in the UK has recently shown that organic food in comparison to conventional food can contain a higher amount of antioxidants and a reduced quantity in toxic metals and pesticides.
    The consumption of ecologically produced food is particularly interesting for nutritional reasons because antioxidants act as free radical scavengers and can effectively prevent chronic and neurodegenerative diseases.

    1. Weston, Shaun: „Study finds 'significant' differences between organic and non-organic food”, in: FoodBev.Com (2014, 7).