Sunflower lecithin is used in the food field especially in the processing of chocolate. During this process, rather complex, sugar spraying can create problems with the viscosity of the dough. To solve these problems, either cocoa butter or sunflower lecithin is used, but as cocoa butter is more expensive, many producers use sunflower lecithin, cheaper.
The objectives of this study were to improve the capability of microemulsions to dissolve peppermint oil by blending sunflower lecithin with Tween 20 and to study the possibility of codelivering lipophilic bioactive compounds. Therefore, natural surfactant lecithin can reduce the use of synthetic Tween 20 to dissolve peppermint oil and protect the degradation of dissolved lipophilic bioactive components in transparent products (1).
Also with sunflower lecithin there is no risk of GMOs or causing allergies.
Lecithin is indicated in food labeling such as E322. This number generically lists all lecithins.
