Heliaflor® Sunflower Proteins
Since sunflower is the fourth largest oil plant after oil and coconut palm and soya in terms of volume and is grown worldwide, the availability of the raw material is guaranteed at all times. For the production of Heliaflor®, hulled sunflower seeds are partially de-oiled by special cold pressing - a patented process. The sunflower seed press cake resulting from the pressing is then finely ground under exclusion of oxygen in a specially developed, temperature-controlled and product-friendly process. The entire production process takes place in Germany. In order to guarantee a constant high quality, we supervise the production in cooperation with accredited laboratories. To date, there are two variants of sunflower protein: Heliaflor® 45 with a minimum protein content of 45% and Heliaflor® 55 with a protein content of at least 55%. These values refer to dry matter.
Heliaflor® 45 is characterised by a higher fat content. The water-binding capacity is stronger and the fat-binding capacity slightly lower. Heliaflor® 45 has a brownish colour and a more intensive taste and is suitable for spicy and darker coloured products.
Heliaflor® 55 contains almost no fat. Additional CO2 extraction of this product variant reduces the fat content and simultaneously increases the protein content of the final product. This process leads to a higher fat binding capacity and a slightly weaker water binding capacity. Heliaflor® 55 is beige in colour and has a relatively neutral taste. It is particularly suitable for products which tolerate minimal off-flavour and little foreign colouring. Heliaflor® 55 is more expensive due to the more complex production process involving CO2 extraction.
Both Heliaflor® variants can basically be combined not only with each other but also with other binders.
- Protein from organic sunflower seeds
- 100% organic and wholefood
- Binder with emulsifying effect
- Consistency enhancer and stabiliser
- Protein and fibre rich
- Low Carb and Low Fat
- High quality polyphenols
- B vitamins and especially rich in folic acid
- Gluten-free flour substitute
- Food supplement
- Application in cold and warm emulsions