Sternchemie’s new sunflower lecithin tipped as “ideal alternative” to artificial emulsifiers

02 Jun 2021 --- Sternchemie has released SternPur S DH 50 – a hydrolyzed, de-oiled sunflower lecithin suitable for powdered ingredients, baked goods and beverages. This new solution within the SternPur range is allergen-free, non-GMO and marketed as the ideal alternative to artificial emulsifiers.

The ingredient’s enzymatic treatment and effective removal of oils and flavors results in a pure, “practically odorless” and flavor-neutral lecithin. The easily miscible powder is very suitable for making stable oil-in-water emulsions, instead of the artificial emulsifiers or chemically modified lecithins frequently used.

“Emulsifiers are used extensively in food manufacturing,” Roland Rabeler, business development manager at Sternchemie, tells FoodIngredientsFirst.

“Over the last two decades, rising consumer awareness and expectations triggered more and more industries to reduce the use of chemical or chemically sounding ingredients such as mono/diglycerides, DATEM or PGPR in their products.”

“Only recently, some scientific studies suggested that two emulsifiers used in food processing (polysorbate-80 and carboxymethylcellulose) could even be promoting inflammation and metabolic syndrome,” he elaborates.

“While the evidence behind negative effects is still preliminary and can be debated, we see increasing interest in lecithin based solutions. Lecithin carries an E-number, but it is perceived as a well-known, familiar and healthy ingredient with a long history of safe use.”

A “multi-talent” for all powder applications
Like all lecithins, SternPur S DH 50 is more than an emulsifier; it is also a stabilizer and release agent.

In fat powders like instant sauces, whole milk, coconut or cocoa powders, this new hydrolyzed sunflower lecithin improves the wetting, sinking and distribution of the powder.In baked goods, it improves dough conditioning and machinability and gives a higher yield by volume. At the same time, its unique structure can delay the aging process of baked goods and reduce the use of mono- and diglycerides.

The new SternPur stabilizes and protects the dough’s yeast cells and gluten network from mechanical damage due to temperature fluctuations. This helps to ensure top quality and longer freshness.

In deep-frozen baked goods or in the controlled interruption of fermentation of unbaked dough pieces, this hydrophilic and hydrolyzed lecithin prevents the growth of large ice crystals. 

Highly functional for fat powders and beverages
In fat powders like instant sauces, whole milk, coconut or cocoa powders, this new hydrolyzed sunflower lecithin improves the wetting, sinking and distribution of the powder.

SternPur also offers benefits for beverages. The lysophospholipids in the lecithin interact effectively with the proteins to build complexes, stabilizing both emulsions and proteins during pasteurizing and storage. Notably, these properties are of great interest for the growing plant-based milk alternative category.

The ingredient also holds great promise for meal replacement products and nutritional supplements. Thanks to its ability to readily form aggregates – “micelles” – in watery environments, this sunflower lecithin has the potential to improve the digestibility and bioavailability of fat-soluble nutrients.

Sternchemie recently received a Generally Recognised As Safe (GRAS) “letter of no objection” from the US Food and Drug Administration (FDA) for its range of sunflower lecithins. This distinction is essential for all manufacturers who want to produce in or export to the North American market. 

With this determination, the FDA confirms that sunflower lecithin from Sternchemie, whether liquid, de-oiled or hydrolyzed, can safely be used in a wide variety of food products.

Dr. Waldemar Buxmann, head of applications and technical product management, comments: “We’re expanding the functional and application scope of lecithin. Currently we’re testing various application areas and are ourselves amazed at the range of possibilities.”

By Benjamin Ferrer