Sunflower Lecithin is a natural fat emulsifier that can help to reduce the "stickiness" of the milk and deter fats from clumping together.
Sunflower lecithin production and uses
Sunflower lecithin is made by dehydrating sunflowers and separating the gum, oil, and solids. The method used is cold pressing rather than chemicals often used in the process of soy lecithin production. This is one reason sunflower lecithin is a safer and healthier option than soy lecithin. Soybeans are a common GMO crop that can damage your gut health. Sunflower crops are not typically GMO. Soy is a top allergen and, therefore, must be avoided by many people.
Sunflower lecithin is widely used in cooking because it is an emulsifier. It is high in protein, and when added to a combination of fats and liquids, those molecules make it tough for the fat and liquid to separate. In the kitchen, we can use sunflower lecithin to keep the oil and vinegar parts of salad dressing from separating. It is added when making chocolate for that nice smooth and silky texture. In bread making, it makes the dough more elastic, so when your bread or pizza dough is cooked, it will have a nice chew and be lighter rather than dense.
Body care products use lecithin in products like eye creams, lipsticks, and moisturizers. It is recognized for its antioxidant properties and ability to emulsify other ingredients, creating a smooth product that feels good on your skin. It keeps skin soft by being able to retain moisture.