Fresh burger patties
Mixed and formed at speed; lecithin is evaluated where fat meets the protein phase during mixing.
Plant-based burgers & patties
Sunflower lecithin for even fat and water distribution in patties
Supports how fat and water travel through the patty during mixing, forming and cooking, alongside your existing binder system.
Manufacturing problem
A patty is not one homogeneous mass
Formed patties are a suspension of protein particles, water and fat. When fat pockets instead of distributing, the patty behaves differently in the pan than it did in the mixer, and appearance shifts from batch to batch.
- Fat pockets that appear after forming or freezing
- A greasy film on the cooking surface rather than in the product
- Batch-to-batch variation that shows up in appearance
- A soy declaration on a product sold as clean plant-based
What lecithin changes
Phospholipids sit where fat meets water
Sunflower lecithin is added where fat and water meet, so the fat phase disperses more evenly through the protein matrix instead of pooling in pockets.
- More even fat distribution through mixing and forming
- The binder system stays the decision-maker for structure
- Easier evaluation against soy lecithin without changing the process
- Neutral flavour and colour in a mild product
Relevant uses
Where it works in plant-based burgers & patties
Practical process roles, not a one-size-fits-all formulation claim.
Frozen patties
Distribution matters again after thawing, so trials cover freeze-thaw behaviour alongside the fresh line.
Dry patty premixes
De-oiled powder blends with the dry protein, starch and seasoning carriers before hydration.
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 |
|---|---|---|---|
| Fresh patties | Powder or liquid | Powder in the dry blend, or liquid into the fat phase | Even fat and water distribution |
| Frozen patties | Powder | Dry-blended before hydration | Distribution that survives freezing and thawing |
| Griddle and burger lines | Liquid | Into the fat phase before mixing | Fat dispersed through the protein matrix |
| Dry patty premix | Powder | Dry-blended with protein and seasoning | Repeatable batching without a liquid carrier |
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
- Dry protein and starch premixes
- Seasoning and binder carriers
- Plants without liquid metering
Handling
Blend with the dry ingredients before water is added, so the phospholipids reach the interface as the patty hydrates.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Watch out
Hydration order and mixing time both matter; validate the sequence on the production line.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Purchasing & technical questions
Plant-based burgers & patties 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
Trialling sunflower lecithin in patties?
Tell us the protein system, whether you batch dry or wet, and what the current patty is doing. We will come back with a format, a trial path and pricing.