Soy Lecithin in Margarine | Non-GMO Hydrolyzed Soya Lecithin | Water Soluble Soya Lecithin

About Us

Sun Nutrafoods (SNF) has been established with a vision to manufacture and market premium quality GMO Free plant-based ingredients for the applications in food, nutraceutical, pharmaceutical, and feed industries. Our lecithin, phospholipids, and proteins are consumed by customers around the world through several applications.
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Customer Application

Lecithin help make chocolate smooth and powdered baby formula dissolve easily in water. In margarine it is not only used as an emulsifier but also aids as anti-spattering agent, whereas in bread it helps to increase machinability of dough and in biscuits and wafers it helps to emulsify the fat and improve water binding.

Learning Center

Soybeans first took root as early as the 11th century BC in northern China, where they were among the first crops grown by man.1 The ancient Chinese honored soybeans as one of the five sacred grains essential to the existence of Chinese civilization, and considered the soybean both a food and a medicine.

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Margarine

Soy lecithin is widely used in margarine applications because of its unique water-in-oil and oil-in-water emulsion properties. When used in margarine for baking applications, it helps to improve the elasticity of margarine and its baking properties.

It works brilliantly as anti-spattering agent as well as an emulsifier when used in frying margarine application. It helps to improve aroma, avoids sediments sticking to pan, and limits foam formation. Lecithin in frying margarine emulsifies water droplets, which avoids these droplets to touch the hot pan base that in turn avoids spattering. In frying margarine when low HLB value lecithin is used it is important to keep lyso properties of this lecithin to minimal to avoid spattering.