Lecithin derived from sunflowers helps food manufacturers avoid GMO questions because sunflower, unlike soy, has never been genetically modified, according to Sternchemie. The company noted that sunflower lecithin is very similar in its fatty acid and phospholipid composition to soy lecithin. The company’s scientists and technical staff can advise about oxidation stability, viscosity, baking qualities, color and other processing parameters.
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