Beyond plant-based meat and dairy, the same soy-free lecithin works in chocolate, bakery, instant powders, sauces and spreads — stocked locally in New Jersey.
What lecithin does in each process, in plain terms. Formulation guidance comes with your sample.
Lecithin lowers the viscosity of chocolate mass so it flows, moulds and enrobes evenly — with less cocoa butter needed to reach the same flow.
Typical format: Liquid
Sunflower lecithin for chocolate & confectionery
Spreads fat evenly through dough, making it easier to handle on the line and giving a softer crumb that stays fresh longer.
Typical format: Liquid or powder
Sunflower lecithin for commercial bakery
Deoiled powder coats particles so they wet and disperse straight away in cold water or milk — no clumps, no floating powder.
Typical format: Deoiled powder
Sunflower lecithin for instant mixes & powders
Supports oil and water mixing so dressings, sauces and spreads stay consistent from the first batch to the end of shelf life.
Typical format: Liquid
Sunflower lecithin for sauces & spreadsSame sourcing and allergen profile, different handling characteristics.
Free-flowing; dry-blend uniformly with the other dry ingredients before any liquid is added.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Absorbs moisture if left open; reseal bags and store in a dry area.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Lot-specific certificates of analysis, spec sheets, and certification documents are available on request.
Tell us your product and volume — we reply with pricing the same business day.
