Sunflower Lecithin
Emulsifying
An emulsion is a suspension of small droplets of one liquid in another liquid with which it is incapable of mixing. Oil-in-water (O/W) and water-in-oil (W/O) are the two primary types of emulsions.
Phospholipid molecules have a hydrophilic end (attracted to water) and a hydrophobic end (repelled from water). Since lecithin has such a high phospholipids content is makes an excellent emulsifier.
When introduced into oil/water system it interacts with both by decreasing the surface tension and allowing them to mix to form a stable “emulsion”.
Usage Levels and HLB
Typical Usage Levels in Emulsion Systems
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Lecithin Type
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W/O
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O/W
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Crystalline Solutions Sunflower Lecithin
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0.5% to 4% of the fat
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6% to 12% of the fat
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Standard Liquid Soy Lecithin
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1% to 5% of the fat
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5% to 10% of the fat.
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On a typical scale of 12 for Hydrophilic-Lipophilic Balance (HLB) - Crystalline Solution Sunflower Lecithin is a 3.
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