Sunflower lecithin

  • Average nutritional values per 100 g

    Energy kJ (kcal): 3150 kJ / 750 kcal
    Fat: 91.0 g
    - of which saturates: 11.0 g
    - of which monounsaturates: 9.0 g
    - of which polyunsaturates: 30.0 g
    Carbohydrate: 8.0 g
    - of which sugars: 3.0 g
    Protein: < 0.3 g
    Salt: 0.0 g
    Phosphorus: 3000 mg

  • Phospholipid structures per 100 g

    Phospholipids: 67 g
    - thereof phosphatidylcholines: 27 g
    - thereof choline: 4110 mg
    - thereof phosphatidylethanolamines: 15 g
    - thereof phosphatidylinositol: 19 g
    - thereof phosphatidic acid: 6 g

  • Average nutritional values per 6 g

    Energy kJ (kcal): 189.6 kJ / 45.6 kcal
    Fat: 5.4 g
    - thereof saturated fatty acids: 0.66 g
    - thereof monounsaturated fatty acids: 0.54 g
    - thereof polyunsaturated fatty acids: 1.8 g
    Carbohydrates: 0.48 g
    - thereof sugar: 0.18 g
    Protein: 0.0 g
    Salt: 0.0 g
    Phosphorus: 180 mg

  • Phospholipid structures per 6 g

    Phospholipids: 4.02 g
    - of which phosphatidylcholines: 1.62 g
    - of which choline: 250 mg
    - of which phosphatidylethanolamines: 0.9 g
    - of which phosphatidylinositol: 1.14 g
    - of which phosphatidic acid: 0.36 g

 

Answers to Sunflower Lecithin

FAQs

How much choline is in sunflower lecithin powder?

Choline is an essential component of lecithin. The choline content is 4110 mg per 100 g of product.

There is currently no officially established NRV (Nutrient Reference Value) for choline according to EU Regulation 1169/2011 (LMIV).
However, the European Food Safety Authority (EFSA) has proposed an "Adequate Intake" value of 400 mg per day for adults.
This is a scientifically justified reference value – not an officially recognized NRV according to LMIV.

For which applications can the powder be used?

Our sunflower lecithin powder is excellent for stabilizing and improving the texture in various applications. As a natural emulsifier, lecithin combines fat and water – ideal, for example, for salad dressings, sauces, vegan mayonnaise, chocolate production, or even as an egg substitute.

In baking, sunflower lecithin helps optimize dough structure and extends the freshness of bread, pastries, or cakes. It can also be used in smoothies or mueslis to improve consistency while providing valuable nutrients like choline and phosphorus.

Tips for Using and Dosing Lecithin

Use - Dosage - Function:

  • Chocolate (0.1% - 0.8%): Reduces viscosity, controls crystallization, improves gloss, saves cocoa butter.
  • Confectionery (0.1% - 0.8%): Extends shelf life, reduces viscosity.
  • Baked goods (0.15% - 3%): Homogeneous distribution of ingredients, uniform browning, stabilizes dough, extends shelf life, improves fermentation stability.
  • Dairy products (0.1% -1.2%): Ensures uniform wetting of powders, improves separation of slices (cheese).
  • Margarine (0.1% - 2%): Improves frying properties, anti-spattering agent, improves release, e.g. of flavors.
  • Ice cream (0.1% - 0.5%): Prevents crystallization, powdered lecithin has little influence on taste and smell, improved overrun control.
  • Baby food (0.1% - 1.2%): Emulsifying properties, powders are easy to disperse, antioxidant properties.
  • Instant products (0.05% - 3%): Aids in the production of instant products, dust control, densifying agent, humectant.

Notes:

  • It is a natural product whose composition is subject to natural variations.
  • May contain traces of tree nuts.
  • Please note that for legal reasons, health claims for food products (including food supplements) are not permitted in Germany. Please consult your doctor or naturopath or obtain specialist literature.

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