Sunflower Lecithin 160g 

What Lecithin is
Lecithin is a fatty acid that is essential in the cells of the body. It occurs naturally in the structure of all cell membranes and is needed by every living cell in the human body as well as animals and plants.

How it's made
Sunflower lecithin is made by dehydrating sunflower seeds and extracting the lecithin from the gum using a cold-pressing mechanical method, which avoids any chemical solvents.

The health benefits of Sunflower Lecithin
• A well-known health benefit of lecithin is its ability to lower LDL cholesterol and blood pressure, which in turn improves cardiovascular health. This is because it bind fats and cholesterol to water so they can be expelled from the body.
• Lecithin has also shown to support the liver and kidneys and help the body absorb minerals and vitamins. 
• Lecithin is an important dietary source of choline, which is used to transmit information between nerve cells and muscles. Choline is not produced by the body; most of it is obtained from the foods we eat. Choline is otherwise found in egg yolks and bee pollen, and rare to find in a vegan diet. 
• Studies show that choline can support cognitive heath, improving memory and brain function, and can help people with Alzheimer´s and other neurological disorders. 

What Lecithin does 
• The fats in lecithin are able to attract both water and oil, making lecithin very useful culinary ingredient for making emulsions. This means it helps bind water-based ingredients such as vinegar to fat-based ingredients such as oil. 
• Lecithin is a stabiliser, which means it helps suspend emulsification, preventing ingredients separating from water. Keeps Almond Milk and Vinaigrettes combined. 
• Lecithin also has the ability to capture and lock in moisture, preventing baked goods from drying out, giving them a longer shelf life.  Just 10g per 100g of dry items is needed. 

Where it is used
• It is used frequently in products such as mayonnaise, creamy sauces, and dressings. 
• If your vinaigrette doesn´t contain lecithin, the vinegar will sink to the bottom and a layer of oil will accumulate on top. This might mean that some diners will get an oily salad while others will get a salad that tastes only of vinegar. 
• It gets added to chocolate to give it a smooth mouthfeel and to prevent sugar crystallisation.
• Lecithin is also useful in eggless baking, to replace the naturally occurring lecithin in egg yolks. 

Taste: Lecithin has a neutral flavour and colour, so it works well in both sweet and savoury recipes. 

How to use 
• If your recipe is majority fat, then make the powder into a liquid form before adding. 
• If your recipe is majority water, then add in the powder 

Dosage in baking.
Add 10 grams of Lecithin Powder per 100 grams of flour to retain moisture and prevent food from drying out. 

Why is Sunflower Lecithin better than Corn or Soy? 
It's GMO free, pesticide free and has been tested to contain no heavy metals. Our lecithin doesn't contain added fats from dairy or animals, and Sunflower Lecithin does not require harsh chemicals in the extraction process. It also does not contain phytoestrogens, so it really is quite strange that it is not more commonly used. And we'd add that not a lot of people are even aware that it's a thing. That's why we are ranging it, so people can experience it's versatility as an ingredient.  

Ingredients: 100% pure Sunflower Lecithin

Macros per 10g serve (that's the dose that gets added per 100g flour in baking). Energy 201 kJ, Protein 0g, Fat 5.2g, Saturated 0.8g, Carbohydrates 0.5g, Sugars 0.3g, Sodium 2mg

Macros per 100g Energy 2009 kJ, Protein 0g, Fat 52g, Saturated 8g, Carbohydrates 5g, Sugars 3g, Sodium 15mg

Storage
Lecithin will absorb moisture from the air, so once it´s open, make sure you seal it properly and store it in a cool, dark and dry place. For longer shelf life store Lecithin in the refrigerator or freezer.  It can last up to two years in the fridge and even longer in the freezer.