Block plant butter
Lecithin is evaluated during fat-phase preparation, before water addition and chilling.
Plant butter & spreads
Sunflower lecithin for plant butter & spreads
Supports water-in-oil mixing and an even fat spread through preparation, filling and refrigerated storage.
Manufacturing problem
A spread asks more of its emulsifier than other formats
Plant butter reverses the usual ratio: water droplets live inside a continuous fat phase. Preparation temperature, water addition and filling all decide whether the two phases stay where they were put.
- Water and fat not staying mixed through preparation
- Inconsistency between the first and last pack of a run
- Emulsification dependent on a single soy-derived input
- Flavour systems competing with a beany note
What lecithin changes
Water-in-oil needs the interface occupied
Sunflower lecithin is added with the fat phase so the phospholipids are present where water droplets form and must remain dispersed.
- Water held within the fat phase during preparation
- An even fat structure through filling and storage
- Liquid dosing for continuous fat-phase preparation
- Neutral flavour that leaves seasoning in charge
Relevant uses
Where it works in plant butter & spreads
Practical process roles, not a one-size-fits-all formulation claim.
Tub spreads
Reviewed with the filling process so the emulsion is consistent from the first pack to the last.
Flavoured & cultured spreads
Neutral flavour keeps the lecithin out of the way of cultured and flavoured systems.
Process guide
Format, addition stage and target effect
This starting-point map helps your team choose a trial path. Exact guidance follows review of your process.
| Application | Format | Addition stage | Target effect |
|---|---|---|---|
| Block plant butter | Liquid | With the fat phase before water addition | Water held within the fat phase |
| Tub spreads | Liquid | During fat-phase preparation | An even structure through filling |
| Whipped spreads | Liquid | Into the fat phase before aeration | Consistent dispersion through whipping |
| Dry spread premix | Powder | Dry-blended before packing | Free-flowing preparation |
No formulation percentages are published here. Share your process for application-specific trial guidance.
Format selector
Powder or liquid for this application?
Choose a format to see guidance written for this manufacturing process.
Best for
- Block and tub plant butters
- Whipped and flavoured spreads
- Continuous fat-phase preparation
Handling
Disperse into the fat phase before water addition so the interface is in place as droplets form.
Store in the original closed packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight and air. Storage below 16°C may cause separation.
Watch out
Preparation temperature decides how the emulsion sets; validate dosing against the chilling sequence.
Purchasing & technical questions
Plant butter & spreads FAQ
Certifications & Documentation
- Non-GMO
- Soy-Free
- Kosher
- Halal
Lot-specific certificates of analysis, spec sheets, and certification documents are available on request.
Next step
Preparing a plant butter or spread?
Tell us the fat system, the water level and how the line fills. We will respond with a format, pricing and a sample.