Heliaflor®

Heliaflor® is the world's first organic sunflower protein that is constantly available on the market.

Sunflower seeds from organic farming are carefully processed to produce the valuable plant protein. Particularly noteworthy is its emulsifying capacity and its gentle nutty taste. Heliaflor® is acting as thickener, stabilizer and gives consistency. The content of nearly 10% glutamic acid supports the use in spicy food. In addition, it contains all eight essential amino acids, B-vitamins, valuable polyphenols and is rich in fiber.

In comparison to other plant proteins we can guarantee for Heliaflor® a sufficient availability at any time. Sunflower produces the fourth-largest oil crop after oil and coconut palm and soy. It is grown worldwide and availability of the raw material can be ensured.

Shelled sunflower seeds are partly-defatted by special cold pressing, a patent pending process. Sunflower seed cake resulting from the pressing is finely ground under exclusion of oxygen in a special temperature controlled and gentle process. Whole production takes place in Germany. Heliaflor® 55 is additionally CO2-extracted to reduce the fat content and increase the protein content in the complete product. The entire production process is supervised by us in cooperation with accredited laboratories inherently.

Heliaflor® is inherently GMO-free. We provide two varieties of Heliaflor®: Heliaflor® 45 with a protein content of at least 45% and Heliaflor® 55 with at least 55% protein content. Values relate to protein content in dry mass.

Heliaflor® 45 has a higher fat content compared to Heliaflor 55. The water binding capacity is stronger and the fat binding ability a little weaker than in Heliaflor® 55. It features grey color and a stronger flavor. Therefore Heliaflor® 45 is basically used in flavorful and darker colored products.

Heliaflor®55 contains almost no fat compared to Heliaflor® 45.Because of additional CO2-extraction during manufacturing process fat content is reduced and for that protein content increases. Because of this process the fat binding capacity is stronger and the water-binding capacity a little weaker than in Heliaflor® 45. Heliaflor® 55 is of slightly grey color and relatively neutral flavor. Therefore it can be generally used for products that do not agree with off-taste and alien coloring. Due to the complex production with CO2-extraction however it is more expensive.

Both Heliaflor varieties can basically be combined with each other and also with other binders.

 

  • USPs
  • Protein enrichment from 100% sunflower
  • 100 % organic and whole-food
  • Binding agent with emulsifying effect
  • Thickener + Stabilizer
  • Rich in protein and fiber
  • Low carb and Low fat
  • Rich in polyphenols
  • B-vitamins and especially rich in folic acid
  • Vegan
  • Gluten-Free cereal substitute
  • Nutritional supplement
  • Used in cold and warm emulsion

 

Heliaflor® comparison

  Heliaflor®55 Heliaflor®45
Production Peeled Sunflowerkernels are partially defatted by special mechanical pressing – patent pending.

CO²-extracted

pulverized

Organic farming according to Regulation (EG 834/2007)

Made in Germany

Production according to HACCP and
AOT-Audit

Extensive controls in accredited laboratories
Peeled Sunflowerkernels are partially defatted by special mechanical pressing – patent pending.



pulverized

Organic farming according to Regulation (EG 834/2007)

Made in Germany

Production according to HACCP and
AOT-Audit

Extensive controls in accredited laboratories
Products powder powder
Sensory property • flavour and odor are products typical
• appearance: beige
• flavour and odor are products typical
• appearance: beige-brown
Nutrition Energy value. 305 kcal / ca. 1300 kJ (100g)

high protein content min 55 % dry mass

high fiber: approx. 20 %

low fat content: max. approx. 2 %

carbohydrates content: approx 9 %
Energy value 350 kcal /ca. 1466 kJ (100g)

high protein content min 45 % dry mass

high fiber: approx. 18 %

medium fat content: approx. 10 %

carbohydrates conten approx. 7%
Water binding capacity > 200 % (100 g Heliaflor®55 bind min. 200 g Water) > 160 % (100 g Heliaflor®45 bind 160g Water)
Fat binding capacity > 60 % (100 g Heliaflor®55 bind min. 60 g fat) > 60 % (100 g Heliaflor®45 bind min 60g fat)

Carbohydrates

Main carbohydrates in Heliaflor® 45 and Heliaflor® 55 are saccharose as a sugar and indigestible fibers. 

Fiber

The term "fiber" indicates mainly vegetable nutrition which cannot or only incompletely be absorbed in the human intestine. They are partially processed by micro-organisms, but can also be excreted unmodified. Hereby they contribute to regulation of digestion.

Both sunflower proteins Heliaflor® 45 and 55 are made of shelled sunflower seeds, which reduces the amount of fiber. Nevertheless content in final product is high with ca. 17 % for Heliaflor® 45 and 19 % for Heliaflor® 55 and is also for athletes wholesome.

Amino acids

Because of the gentle manufacturing process Heliaflor® is rich in valuable plant protein. It is the native form of protein. Both sunflower proteins contain all eight essential amino acids, especially sulfurous amino acids as methionine, which can be used for enhancement of legumes, which are low in theses amino acids. Vice versa legumes add value to sunflower proteins because of their high content of essential amino acid lysine. .