TVP & textured protein hydration
Powder is pre-blended with the dry protein so the phospholipids are present as hydration begins.
Ground meat formats & mince
Sunflower lecithin for ground meat-style products
Helps fat and water stay distributed through hydrated protein particles, working with the binder system you already run.
Manufacturing problem
Mince is the hardest product to keep even
Ground products carry more surface area and less continuous structure than formed patties. Fat released during mixing or reheating finds gaps between particles, and the visual difference between the first and last pack is what buyers notice.
- Visible fat between particles after hydration
- A loose, dry appearance in reheated or baked products
- Dosing differences when lecithin is added as a viscous liquid
- Soy declarations on a product positioned as clean plant-based
What lecithin changes
Distribution at the particle level
Sunflower lecithin works between the fat and water phases so oil spreads across hydrated particles instead of separating from the mass.
- Fat spread more evenly across the particle mix
- Water stays distributed during hydration rather than pooling
- Powder dosing that matches your dry batching routine
- No soy declaration and no beany note
Relevant uses
Where it works in ground meat formats & mince
Practical process roles, not a one-size-fits-all formulation claim.
Loose mince & taco-style formats
Evaluated where fat is added during mixing, so distribution starts at the mixer rather than at the pack.
Meatball & kebab-style products
Dry premix or liquid addition, depending on whether the plant batches dry or doses fat.
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 |
|---|---|---|---|
| TVP hydration premix | Powder | Dry-blended before hydration | Even hydration and fat distribution |
| Loose mince | Powder or liquid | Dry blend, or liquid with the fat phase | Fat spread across particles |
| Meatball-style products | Powder | With dry ingredients before water | Repeatable dry dosing |
| Reheat-stable mince | Liquid | Into the fat phase during mixing | Fat and water kept in contact |
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
- TVP and textured protein systems
- Pre-weighed dry ingredient kits
- Batching without liquid dosing
Handling
Pre-blend with the dry protein so the lecithin is already present when water is introduced.
Store in the original packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight, moisture, and air.
Watch out
Humidity control protects free-flowing behaviour; confirm blending order on the mixer in use.
Powder grade produced at a GMP+ and FSSC 22000 certified facility.
Purchasing & technical questions
Ground meat formats & mince 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
Working on a ground meat format?
Send the protein base, hydration process and any current lecithin or emulsifier. We will reply with a trial path and pricing.