Plant-based pints & tubs
Lecithin is added during mix preparation, before pasteurisation and ageing.
Non-dairy ice cream
Sunflower lecithin for non-dairy ice cream
Supports mix homogeneity so the fat phase is evenly dispersed before freezing begins.
Manufacturing problem
The freezer records whatever the mix did
An ice cream mix that reaches the freezer with fat unevenly distributed cannot be corrected downstream. Plant-based bases have fewer natural emulsifiers than dairy, so the mix relies on the emulsification added upstream.
- Fat not evenly distributed in the unfrozen mix
- Behaviour that changes between production days
- Emulsification that relies on a single soy-derived input
- Powdered emulsifiers that do not disperse in the mix
What lecithin changes
Homogeneity is decided before the freezer
Sunflower lecithin is added during mix preparation so the fat phase disperses evenly through the water phase before freezing.
- A more homogeneous mix entering the freezer
- Even fat dispersion through pasteurisation and ageing
- Powder handling for dry-blend mix preparation
- No soy declaration on a dairy-free claim
Relevant uses
Where it works in non-dairy ice cream
Practical process roles, not a one-size-fits-all formulation claim.
Soft-serve & foodservice formats
Reviewed against the continuous-freezer conditions the product meets on site.
Frozen novelty lines
Supports even fat distribution in mixes that are moulded or extruded after freezing.
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 |
|---|---|---|---|
| Plant-based pints | Powder | Into the mix before pasteurisation | Improved mix homogeneity |
| Soft-serve base | Powder | During mix preparation | Even fat dispersion in the mix |
| Frozen novelties | Powder | With the dry mix before pasteurisation | A homogeneous mix before freezing |
| Oil-phase systems | Liquid | Into the oil before mixing | 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
- Pint and tub systems
- Soft-serve bases
- Dry-blend mix plants
Handling
Blend with the dry mix ingredients before pasteurisation so dispersion happens during hydration and heating.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Watch out
Blend order matters against the pasteurisation step; confirm the sequence with your process team.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Purchasing & technical questions
Non-dairy ice cream 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
Building or reformulating an ice cream mix?
Tell us the base, the fat system and the volume you run. We will respond with pricing, a sample and a trial path.