Sunflower lecithin is an attractive alternative to IP soy for baked goods, and is preferred because of soy allergies.
Lecithin aids in emulsifying fats, improves shelf life.enabling them to be dispersed in water. Suggested Uses: Use 1tbsp/lb of dough to improve moisture and texture in a variety of baked goods including breads and cookies.
Sunflower lecithin is also used as essential nutrient.
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