Sunflower Lecithin is a natural phospholipid from sunflower. It is an emulsifying agent that helps fat and water stay together. Excellent shelf stability, not hygroscopic like soy lecithin. It is an attractive alternative to IP soy for baked goods and is preferred because of soy allergies.

Suggested Uses: Substitute 1:1 for soy lecithin powder in any recipe. Use 1tbsp/lb of dough to improve moisture and texture in a variety of baked goods including breads and cookies.

Sunflower lecithin is also used as essential nutrient, often used as a dietary supplement.

Ing: Sunflower seed lecithin, sunflower oil