Sunflower can replace soy lecithin claims Sternchemie

By Rod Addy

- Last updated on GMT

Related tags: Lecithin

Sunflower can replace soy lecithin claims Sternchemie
Baked goods manufacturers can use sunflower lecithin as an alternative to identity preserved (IP) soy lecithin if they are concerned about the latter being contaminated by genetically modified variants, claims Sternchemie.

The food lipids specialist, which is based in Hamburg, Germany, has tested the performance of sunflower lecithin against the IP soy version, which is used as an emulsifier, at its pilot bakery.

“In a comparison of the influence of soy and sunflower lecithins, overall testing clearly shows that both provide the same results,”​ said Janine Binder, applications technologist at Sternchemie, which is part of Stern-Wywiol Gruppe.

A key factor was the very similar composition of fatty acids, with sunflower lecithin having slightly more of the nutritionally beneficial unsaturated oleic and linoleic fatty acids, said the company.

Sunflower was also equivalent to IP soy in phospholipids, it added. In addition, it has a similar phosphatidychlorine content to soy, with slightly higher amounts of phosphatidylinositol (PI). This was an advantage for the baking industry, since PI has higher baking activity, said Sternchemie.

Standardise processing

However, compared to soy lecithin, raw lecithin from sunflower oil had higher proportions of substances that affect quality, which varies greatly depending on production method, the firm said. It was therefore important to standardise processing.

“We process the lecithin to a higher degree than usual in conventional standardisation,”​ said Michael Heidland, manager for Sternchemie’s Lecithin business unit. “For example, we also remove the small amounts of processing residue left over from oil extraction. With our long experience in lecithin production, we can process raw material of almost any quality.”

The company’s products ranged from standard LeciStar S 100 liquid sunflower lecithin to its SternFlow lecithin powder. It has also just launched SternPur S P, a de-oiled sunflower lecithin powder, with a 95% effective ingredient content.

“Late in 2012 we will start large-scale commercial production at our new pure lecithin plant in Singapore,”​ said Heidland. “We already offer pilot quantities of de-oiled sunflower lecithin for industrial testing.”

Related news

Related products

show more

Free guidebook to proximate analysis of food

Free guidebook to proximate analysis of food

BÜCHI Labortechnik AG | 20-Apr-2020 | Technical / White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

Free booklet: Fat extraction for food analysis

Free booklet: Fat extraction for food analysis

BÜCHI Labortechnik AG | 09-Dec-2019 | Technical / White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

Stable antioxidants for deep frying applications

Stable antioxidants for deep frying applications

Kancor Ingredients Limited | 22-Jul-2019 | Technical / White Paper

Large quantities of wastage occur for frying oil in the snacking segment. When oil is fried at high temperatures, it quickly reaches its smoke point and...

The unrivalled potential of gelatine

The unrivalled potential of gelatine

Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Related suppliers

Follow us

Products

View more

Webinars