Sunflower lecithin can be used as a natural emulsifying agent, wetting agent, stabilizer, separating agent, antioxidant and dispersing agent.


Sunflower lecithin is used for producing chocolate, bread, margarine, instant products, biscuits and many other food products.

Properties of Sunflower Lecithins

  • have emulsifying characteristics; they lower the interfacial tension between the polar (water) and unpolar liquids (oil), e.g. in margarine.

  • function as wetting agents, as they facilitate the controlled wetting of hydrophobic powders, e.g. in fatty powders (soups and sauces) or instant cocoa.

  • as mixing aids they provide a homogenous blending of different ingredients, e.g. in cream fillings, bread and cookie dough.

  • supports the viscosity level by reducing the friction between the small and solid particles, which are dispersed in a liquid, e.g. in the production of soft caramels or chocolate between the cocoa particles in the cocoa butter.

  • contain phospholipids as phospatidylcholin, phospatidylinisitol and phosphatidylethanolamine, that in their nutritional quality have remarkable impacts on our body (cholesterol level, liver, memory, vision, immune defense).