In the food sector, the topics of health and transparency are in vogue. Sternchemie's lecithin SternPur S DH 50 serves these trends. The hydrolysed, de-oiled sunflower lecithin within the SternPur range is allergen-free, non-GMO and thus a very good alternative to artificial emulsifiers. It has many uses and expands the functional and application scope of lecithin. Its enzymatic treatment and efficient removal of oils and flavours results in a pure, practically odourless and flavour-neutral lecithin.

The label-friendly sunflower lecithin has a high HLB value (hydrophilic-lipophilic balance) and very good emulsifying properties. This makes it very suitable for making stable oil-in-water emulsions, instead of the artificial emulsifiers or chemically modified lecithins frequently used.

Like all lecithins, SternPur S DH 50 is not only an emulsifier but also a stabilizer and release agent. In baked goods, it improves dough conditioning and machinability and gives a higher yield by volume. At the same time, through its unique structure, it can delay the aging process of baked goods and reduce the use of mono- and diglycerides.