date:May 22, 2012
The food lipids specialist, which is based in Hamburg, Germany,has tested the performance of sunflower lecithin against the IP soy version, which is used as an emulsifier, at its pilot bakery.
In a comparison of the influence of soy and sunflower lecithins, overall testing clearly shows that both provide the same results,said Janine Binder, applications technologist at Sternchemie, which is part of Stern-Wywiol Gruppe.
A key factor was the very similar composition of fatty acids, with sunflowe