Sunflower Lecithin Powder – Giiava

GIIAVA is one of the world’s largest manufacturers & exporters of emulsifiers. Our de-oiling plants are located in Singapore and India. The company operates plants dedicated to manufacturing Soya GM, Soya Non-GM, and Sunflower Lecithin. We offer a wide range of Soya and Sunflower Lecithin powders and liquids for various applications in the food, feed, and nutrition industries.

GIIAVA is a group focused on adding value to agriculture and agriculture processing. With our strong research core, we have developed a number of processes that allow for the economical conversion of by-products, reduction of waste, and lowering the cost of agriculture and agriculture processing. Our group of companies spans from the de-oiling of lecithin to the manufacturing of animal feed ingredients, as well as the conversion of agricultural waste.Our comprehensive infrastructure, including a manufacturing unit and well-equipped quality control laboratory adhering to strict and good manufacturing practices, along with a high-quality assured marketing network and distribution facilities, is managed by a dedicated, competent, and highly qualified professional workforce.

Lecithin is a mixture of phospholipids, glycolipids, glycerides, and other minor components. It is due to its high phospholipid content that lecithin possesses specific functions. Phospholipids are amphiphilic, meaning they have different affinities for oil and water. Lecithin forms stable O/W and W/O emulsions and durable dispersions in a wide range of applications. It is generally found in all living cells as a major component of the cell membrane, which regulates the nutrients entering and exiting the cell or the metabolic processes. Lecithin is a vital feature of all life; it is an essential nutritional supplement.

Vegetable-origin lecithin is derived during the stages of oil refining of soybean, sunflower, rapeseed, or rice bran oil.Emulsifiers are molecules with groups that exhibit solubility or affinity towards both water and oil. For example, the fatty acid chains in lecithin have an affinity for oil, while the phosphatide chains have an affinity for water due to their polarity. As a result, this molecule can effectively hold together both oil and water phases.Lecithin functions as an emulsifier in many food products. The majority of food products tend to have blends of fats and water solutions present. An emulsifying agent is required to ensure that this mixture remains stable.

Especially when looking at the case of commercial food products which require product stability over a longer period of time, the need for the emulsifier becomes even more apparent.