Sternchemie News |
November 2011
Successful trials with dark and milk chocolate
Standardised sunflower lecithin – virtually no flavour differences in chocolate
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Lecithin is indispensable in the making of chocolate. A natural emulsifier, with just short conching it gives a
homogeneous, low-viscosity chocolate mass that is relatively easy to work and melts gently. Lecithin reduces fat blooming,
increasing the product’s shelf-life. It also offers cost benefits, since with lecithin up to eight percent less cocoa
butter is needed. Sternchemie, an international supplier of lecithins, has now once again shown in trials that sunflower
lecithin is a viable alternative to IP soy lecithin for chocolate manufacture.
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July 2011
Sunflower lecithin use growing
Sternchemie: Application testing for tailor-made solutions
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Lecithin is an indispensable ingredient in a host of food products. However, in recent years soy-derived lecithin has
become a subject of controversy. Manufacturers who use it in their products, but want to avoid the whole issue of GMO vs.
non-GMO, are turning to alternatives like sunflower-derived lecithin. Sternchemie is one of the largest suppliers. A
specialist in food lipids, the company offers tailor-made solutions for each customer.
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