Cup-set yogurt
Base preparation is where lecithin is evaluated, so distribution is in place before setting.
Plant-based yogurt
Sunflower lecithin for plant-based yogurt
Supports emulsification, dispersion and even fat distribution through the mix before and during fermentation.
Manufacturing problem
Fermentation puts the mix under new conditions
A plant-based yogurt is a suspension of protein, starch and fat that then sits at fermentation temperature for hours. How fat is distributed before inoculation is carried through to the finished texture in the cup.
- Fat visible as a separate layer after fermentation
- Texture that varies with the position of the mix in the tank
- Oil separation during heat treatment of the base
- A soy declaration on a product built around a short label
What lecithin changes
Fat distributed before the culture starts
Sunflower lecithin is added during base preparation so the fat phase is evenly distributed before fermentation begins.
- More even fat distribution through the fermented mass
- Dispersion that survives heat treatment of the base
- Powder handling suited to dry-blend base preparation
- No soy declaration and no flavour interference
Relevant uses
Where it works in plant-based yogurt
Practical process roles, not a one-size-fits-all formulation claim.
Stirred & drinkable yogurt
Supports dispersion in thinner systems with higher water content.
Greek-style plant yogurt
Reviewed with the concentration step so distribution survives straining.
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 |
|---|---|---|---|
| Cup-set yogurt | Powder | During base preparation, before fermentation | Even fat distribution through the set |
| Drinkable yogurt | Powder | With the base before heat treatment | Dispersion in a thin system |
| Greek-style yogurt | Powder | During base preparation | Distribution that carries through concentration |
| Oil-phase preparation | Liquid | Into the oil before mixing with the base | Emulsification at the interface |
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
- Cup-set and stirred systems
- Dry-blend base preparation
- Plants without liquid metering
Handling
Blend with the dry base ingredients before water and heat, so distribution happens during hydration.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Watch out
Confirm blending order against pasteurisation; distribution should be complete before the mix is heated.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Purchasing & technical questions
Plant-based yogurt 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
Developing a plant-based yogurt?
Tell us the base, the fermentation process and the texture you are targeting. We will respond with a format, a trial path and pricing.