Recipes & formulation ideas Heliaflor® in application

Practical applications for Heliaflor® sunflower proteins – from baked goods and emulsions to plant-based meat alternatives.

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Plant-based raw materials from AOT
Mit Mehl bestäubte Teigkugel
Recommended

Baked goods

Bread rolls with Heliaflor®

Bread roll recipe with Heliaflor® to support volume, moistness and freshness.
Mit Mehl bestäubte Teigkugel
Baked goods

Bread rolls with Heliaflor®

Bread roll recipe with Heliaflor® to support volume, moistness and freshness.

Heliaflor® can be used in bread rolls to extend their freshness and increase their volume. We were able to demonstrate this successfully in a research project at Albstadt-Sigmaringen University.

Ingredients

  • Flour - 100%
  • Water - 56%
  • Heliaflor® 45 / Heliaflor® 55 - 2.6%
  • Dried yeast - 1.4%
  • Sugar - 1.0%
  • Sunflower oil - 1.0%
  • Salt - to taste


Quantities in baker’s percentages: the amount of flour always
corresponds to 100%. This makes it easy to scale the recipe to different
amounts of flour, e.g. 5 kg, 10 kg or 50 kg of flour.

Method

  1. Heliaflor® – mix with part of the water and leave to pre-soak for 15 to 30 minutes.
  2. Mix the flour, dried yeast, sugar and salt.
  3. Add the pre-soaked Heliaflor®, remaining water and sunflower oil.
  4. Knead everything into an even yeast dough.
  5. Cover the dough and leave to rest in a warm place.
  6. Shape rolls of the desired size and leave to rise again.
  7. Bake at 180 °C until the rolls are evenly browned.

Technological benefits

  • Supports volume
  • Can improve moistness
  • Supports longer freshness
  • Increases the plant-based protein content

Process parameters

Pre-soaking time: 15–30 minutes
Dough resting time: 10–30 minutes
Final proof: 15–60 minutes
Baking temperature: 180 °C
Baking time: depending on the size of the rolls

Tips & variations

The baking time depends on the size and weight of the rolls. The recipe can be supplemented with sunflower seeds, linseed or spices.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)

Suitable applications

Doughs & bakery products
Vollkornbrot mit Körnern auf Jutetuch neben Weizenähren
Recommended

Baked goods

Wholegrain spelt bread with Heliaflor®

Moist wholegrain bread with Heliaflor® 45, which can be supplemented with seeds or bread spices to taste.
Vollkornbrot mit Körnern auf Jutetuch neben Weizenähren
Baked goods

Wholegrain spelt bread with Heliaflor®

Moist wholegrain bread with Heliaflor® 45, which can be supplemented with seeds or bread spices to taste.

Heliaflor® – as a pre-soaked sunflower protein – can support water binding in the dough and thereby improve the moistness, elasticity and freshness of the bread.

Ingredients

  • Wholegrain spelt flour - 100%
  • Water - 62.5%
  • Water for pre-soaking - 25.0%
  • Heliaflor® 45 - 8.25%
  • Vegetable oil - 5.0%
  • Sugar - 1.25%
  • Yeast - 1.75%
  • Salt - 0.75%
  • Bread spices or oilseeds - as required

Quantities in baker’s percentages: the amount of flour always
corresponds to 100%. This makes it easy to scale the recipe to different
amounts of flour, e.g. 5 kg, 10 kg or 50 kg of flour.

Method

  1. Heliaflor® 45 – stir into 100 ml of water and leave to pre-soak for 30 minutes.
  2. Mix the wholegrain spelt flour, yeast, salt and sugar.
  3. Add the vegetable oil, approx. 250 ml of water and the pre-soaked Heliaflor®.
  4. Knead everything into a slightly sticky dough.
  5. Cover the dough and leave to rise for at least one hour until it has increased noticeably in volume.
  6. Work in seeds or spices as desired.
  7. Place the dough in a prepared baking tin and leave to rise again for approx. 30 minutes.
  8. Preheat the oven to 220 °C (fan).
  9. Brush the bread with water, score the surface and bake for 5 minutes at 220 °C.
  10. Reduce the temperature to 175 °C and bake the bread for a further 30 minutes.

Technological benefits

  • Improved water binding
  • Supports a moist crumb
  • Can extend freshness
  • Supports the elasticity of the crumb
  • Plant-based protein enrichment

Process parameters

Pre-soaking time: 30 minutes
First dough rest: at least 60 minutes
Second proof: approx. 30 minutes
Baking: 5 minutes at 220 °C (fan oven)
Final baking: approx. 30 minutes at 175 °C

Tips & variations

Suitable additions include sunflower seeds, linseed, pumpkin seeds, bread spice, caraway or coriander.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)
Zwei Smoothies in Gläsern mit Strohhalm, daneben Erdbeeren und Blaubeeren
Recommended

Shakes & beverages

Fruity protein shake with Heliaflor®

Plant-based protein shake recipe with Heliaflor® 55, almond protein and fruit.
Zwei Smoothies in Gläsern mit Strohhalm, daneben Erdbeeren und Blaubeeren
Shakes & beverages

Fruity protein shake with Heliaflor®

Plant-based protein shake recipe with Heliaflor® 55, almond protein and fruit.

The combination of Heliaflor® and almond protein brings together different plant-based protein sources. The shake can be prepared with water, milk or a plant-based drink.

Ingredients

  • Water - 80.4%
  • Heliaflor® 55 - 9.5%
  • Fruit powder - 5.5%
  • Almond protein - 3.0%
  • Sugar or maple syrup - 1.5%

Quantities in percent based on the total weight of the recipe.

Method

  1. Pour the water into a blender.
  2. Heliaflor® 55 and almond protein – add and blend until homogeneous.
  3. Add the fruit or fruit powder and the desired sweetener.
  4. Homogenise everything
  5. If necessary, adjust to the desired consistency with additional water or plant-based drink.

Technological benefits

  • Plant-based protein enrichment
  • Supports a creamy texture
  • Supports the incorporation of small amounts of oil
  • Suitable for dry mixes and ready-to-drink shakes

Tips & variations

  • Water can be replaced with a plant-based drink.
  • Suitable fruit components include mango, banana or berries.
  • Linseed oil can optionally be added.
  • Cinnamon, vanilla, cardamom or ginger allow additional flavour variants.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Almond Protein 50, organic Suitable raw material Almond Protein 50, organic

Suitable applications

Fitness & sports nutritionBeverages & shakes
Pizzateig auf Holzbrett mit Mehlschalen und Kräutern

Baked goods & savoury doughs

Gluten-free pizza dough with Heliaflor®

Gluten-free, high-protein pizza base with linseed protein, chia protein, buckwheat flour and Heliaflor® 45.
Pizzateig auf Holzbrett mit Mehlschalen und Kräutern
Baked goods & savoury doughs

Gluten-free pizza dough with Heliaflor®

Gluten-free, high-protein pizza base with linseed protein, chia protein, buckwheat flour and Heliaflor® 45.

The dough is first pre-baked without toppings, then topped as desired and baked until done.

Ingredients

  • Water – approx. 56.6%
  • Linseed protein – 37.7%
  • Chia protein – 3.8%
  • Heliaflor® 45 – 5.1%
  • Salt – to taste


Percentages refer to the total quantity of the dough formulation.

Method

  1. Linseed protein, chia protein, Heliaflor® and salt – mix together.
  2. Add the water slowly while stirring to ensure a lump-free mixture
  3. Work into a firm, homogeneous dough.
  4. Shape the dough flat with moistened hands or between sheets of baking paper.
  5. Pre-bake at 180 °C (conventional top/bottom heat) for approx. 20 minutes.

Technological benefits

  • Gluten-free formulation
  • High proportion of plant-based proteins
  • Supports binding and dough structure
  • Suitable for savoury low-carb applications

Process parameters

Pre-baking: approx. 20 minutes at 180 °C (conventional top/bottom heat)
Final baking with toppings: a further 5 minutes

Tips & variations

After pre-baking, the base can be topped as desired with vegetables, herbs, olives or plant-based cheese alternatives. Before baking, the dough is relatively sticky and should be handled with wet hands.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Linseed Flour, golden, organic Suitable raw material Linseed Flour, golden, organic Chia Flour, organic Suitable raw material Chia Flour, organic

Suitable applications

Pasta & noodles
Stapel veganer Blaubeer-Pancakes mit Sirup

Breakfast & sweet dishes

Protein pancakes with Heliaflor®

High-protein pancakes with buckwheat flour, almond protein and Heliaflor® 45.
Stapel veganer Blaubeer-Pancakes mit Sirup
Breakfast & sweet dishes

Protein pancakes with Heliaflor®

High-protein pancakes with buckwheat flour, almond protein and Heliaflor® 45.

The combination of buckwheat, almond protein and Heliaflor® 45 creates a plant-based, high-protein pancake base.

Ingredients

  • Soya drink - 55.6%
  • Buckwheat flour - 22.2%
  • Almond protein - 11.1%
  • Sugar - 8.9%
  • Heliaflor® 45 - 2.2%
  • Baking powder or cream of tartar baking powder - 2.6%
  • Coconut oil - for frying

Quantities in percent based on the total quantity of the batter recipe.

Method

  1. Mix the buckwheat flour, almond protein, Heliaflor®, baking powder and sugar.
  2. Gradually add the soya drink.
  3. Stir or blend to a smooth, thick batter.
  4. Leave the batter to swell for a few minutes.
  5. Heat the coconut oil in a frying pan.
  6. Fry the pancakes in batches over a medium heat on both sides.

Technological benefits

  • Plant-based protein enrichment
  • Supports water binding
  • Complements the structure of the batter
  • Suitable for sweet bakery and breakfast applications

Process parameters

Short swelling time before frying
Fry over a medium heat

Tips & variations

The dry ingredients of the recipe can also be combined as a dry mix.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic Coconut Oil, virgin, organic (food grade) – white coconut oil in a glass bottle with an opened coconut Suitable raw material Coconut Oil, virgin, organic Almond Protein 50, organic Suitable raw material Almond Protein 50, organic

Suitable applications

Vegan ice cream & desserts
Gestapelte Riegel aus Kernen und Nüssen auf einem Holzbrett

Bars & snacks

Protein bars with Heliaflor® Cereals

Protein bars with Heliaflor® Cereals, nuts, seeds, dried fruit and dark couverture – individually adaptable.
Gestapelte Riegel aus Kernen und Nüssen auf einem Holzbrett
Bars & snacks

Protein bars with Heliaflor® Cereals

Protein bars with Heliaflor® Cereals, nuts, seeds, dried fruit and dark couverture – individually adaptable.

Heliaflor® Cereals add a crunchy structure and plant-based protein to bars, clusters or small snack balls.

Ingredients

  • Heliaflor® Cereal Pur or Schoko
  • Dark couverture
  • Virgin coconut oil
  • Nuts
  • Seeds
  • Dried fruit
  • Optional: maple syrup or agave syrup


The composition can be individually adjusted depending on the desired texture, firmness and sweetness.

Method

  1. Roughly chop the nuts, seeds and dried fruit
  2. Melt the dark couverture over a bain-marie.
  3. Stir the coconut oil into the melted couverture.
  4. Mix the Heliaflor® Cereals with the nuts, seeds and dried fruit.
  5. Add the couverture and coconut oil mixture until a mouldable mass forms.
  6. Place the mixture in a mould, spread it out as a slab or shape it into balls.
  7. Chill and cut into bars if required.

Technological benefits

  • Crunchy texture
  • Plant-based protein enrichment
  • Flexible control of firmness and bite
  • Suitable for bars, clusters and snack balls

Tips & variations

The proportions can be adjusted depending on the desired firmness and composition. With sweet dried fruit, additional sweetening can often be omitted.

Products used

Coconut Oil, virgin, organic (food grade) – white coconut oil in a glass bottle with an opened coconut Suitable raw material Coconut Oil, virgin, organic Heliaflor® Cereal Pur Suitable raw material Heliaflor® Cereal Pur Heliaflor® Cereal Pur Small Suitable raw material Heliaflor® Cereal Pur Small Heliaflor® Cereal Pur Small, organic Suitable raw material Heliaflor® Cereal Pur Small, organic Heliaflor® Cereal Pur, organic Suitable raw material Heliaflor® Cereal Pur, organic

Suitable applications

Bars & snacks
Vegane Mayonnaise im Glas mit Holzlöffel und Kräutern
Recommended

Dressings, sauces & emulsions

Vegan mayonnaise with Heliaflor®

Egg-free mayonnaise with Heliaflor® 55 to support emulsification as well as fat and water binding.
Vegane Mayonnaise im Glas mit Holzlöffel und Kräutern
Dressings, sauces & emulsions

Vegan mayonnaise with Heliaflor®

Egg-free mayonnaise with Heliaflor® 55 to support emulsification as well as fat and water binding.

The consistency can be adjusted via the amount of Heliaflor® and the proportion of liquid. A higher protein content results in a firmer mayonnaise, a lower content in a more pourable dressing.

Ingredients

  • Vegetable oil - 48.0%
  • Water - 36.9%
  • Mustard - 5.5%
  • Heliaflor® 55 - 3.7%
  • Locust bean gum - 0.4 - 0.7%
  • Lemon juice - as required
  • Sugar - as required
  • Salt - as required

Method

  1. Blend the water, locust bean gum, lemon juice, sugar and salt for 1 to 2 minutes.
  2. Add the mustard and Heliaflor® 55.
  3. Blend for a further minute to a homogeneous mixture.
  4. With the blender running, slowly pour in the vegetable oil.
  5. Homogenise until a creamy emulsion forms.
  6. Season to taste and chill.

Technological benefits

  • Egg-free emulsion
  • Fat and water binding
  • Consistency
  • Stabilisation
  • Flexible control between dressing and mayonnaise

Process parameters

Optional pre-soaking time: 15 minutes
Heliaflor® proportion approx. 2–5%, depending on the desired consistency
Acidic component required

Tips & variations

  • For a creamier texture, pre-soak Heliaflor® in a third of the water for approx. 15 minutes.
  • For an aioli, add garlic.
  • For herb mayonnaise, blend in fresh herbs.
  • Lemon juice can be partly replaced with vinegar.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)

Suitable applications

Spreads & dips
Tofu-Gemüse-Pfanne mit Paprika, Brokkoli und Zuckerschoten

Savoury dishes

Heliaflor® as a sauce thickener – vegan tofu and vegetable stir-fry

Example application for thickening vegetable stock with Heliaflor® 45 in a vegan tofu and vegetable stir-fry.
Tofu-Gemüse-Pfanne mit Paprika, Brokkoli und Zuckerschoten
Savoury dishes

Heliaflor® as a sauce thickener – vegan tofu and vegetable stir-fry

Example application for thickening vegetable stock with Heliaflor® 45 in a vegan tofu and vegetable stir-fry.

Heliaflor® is stirred directly into the vegetable stock, creating a creamier sauce and adding plant-based protein.

Ingredients

  • Tofu - 48.1%
  • Vegetable stock - 48.1
  • Heliaflor ® 45 - 3.8%
  • Vegetables - as required by the recipe
  • Oil - for frying
  • Fresh herbs/spices - to taste

Method

  1. Dice the tofu and cut the vegetables into strips or cubes.
  2. Heat the oil in a pan and fry the tofu until browned on all sides.
  3. Add the vegetables and fry briefly.
  4. Deglaze with vegetable stock.
  5. Heliaflor® 45 stir in without lumps.
  6. Bring briefly to the boil until the sauce thickens slightly.
  7. Season to taste with herbs and spices.
  8. Serve with rice, pasta or bread.

Technological benefits

  • Thickening the sauce
  • Plant-based protein enrichment
  • Easy to use in hot dishes
  • Supports a creamy consistency

Process parameters

Stir in Heliaflor® carefully before bringing to the boil
Bring briefly to the boil after adding

Tips & variations

Suitable vegetables include peppers, courgettes, mushrooms, carrots or broccoli. Heliaflor® can be mixed with a little cold vegetable stock beforehand to prevent lumps.

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45, organic

Suitable applications

Spreads & dipsDelicatessen & edible oils
Vegane Würstchen auf einem Holzbrett mit gegrilltem Gemüse und Senf
Recommended

Plant-based meat alternatives

Vegan sausages with Heliaflor®

Heliaflor® 55 in plant-based chickpea sausages – for a compact and mouldable base mixture.
Vegane Würstchen auf einem Holzbrett mit gegrilltem Gemüse und Senf
Plant-based meat alternatives

Vegan sausages with Heliaflor®

Heliaflor® 55 in plant-based chickpea sausages – for a compact and mouldable base mixture.

Heliaflor® 55 forms a compact base mixture together with chickpeas, oil and water. Its fat and water binding supports dimensional stability and consistency.

Ingredients

  • Water - 39.2%
  • Cooked chickpeas - 19.6%
  • Heliaflor® 55 - 16.9%
  • Vinegar / lemon juice - 9.8%
  • Oil - 7.8%
  • Onions - 3.9%
  • Locust bean gum - 2.0%
  • Garlic granules - 0.8%
  • Spice mix - according to recipe
  • Salt - as required

Method

  1. Place the water, chickpeas, vinegar or lemon juice, oil, onions, locust bean gum, garlic and spices in a blender.
  2. Blend to a smooth, creamy mixture.
  3. Heliaflor® 55 – add to the mixture.
  4. Mix the mixture for a few minutes on a low setting and then leave to swell briefly.
  5. Portion and shape into sausages.
  6. Place the sausages in a suitable heat-resistant, food-safe casing.
  7. Steam for 30 to 40 minutes, depending on size.
  8. Unwrap and fry as desired.

Technological benefits

  • High fat and water binding
  • Mouldable and compact base mixture
  • Plant-based protein enrichment
  • Supports stability and bite
  • Adaptable to different flavours

Process parameters

Steaming in a saucepan: 30–40 minutes
Preparation in a pressure cooker: 10–20 minutes
Heliaflor® dosage as a base ingredient: approx. 15–20%

Tips & variations

The spices can be adapted to the desired flavour.
Sun-dried tomatoes, herbs, olives or finely grated vegetables are also suitable additions.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic

Suitable applications

Plant-based meat alternatives
Drei Dressings in Gläsern neben einer Schüssel Salat, Avocado und Paprika
Recommended

Dressings, sauces & emulsions

Vegan dressing with Heliaflor®

Creamy vegan dressing with Heliaflor® 55 to support emulsification, stability and consistency.
Drei Dressings in Gläsern neben einer Schüssel Salat, Avocado und Paprika
Dressings, sauces & emulsions

Vegan dressing with Heliaflor®

Creamy vegan dressing with Heliaflor® 55 to support emulsification, stability and consistency.

By varying the proportion of Heliaflor®, the consistency can be adjusted from a pourable dressing to a much firmer sauce.

Ingredients

  • Water - 50.5%
  • Vegetable oil - 23.9%
  • Sugar - 9.4%
  • Mustard - 6.7%
  • Heliaflor® 55 - 3.9%
  • Potato starch - 2.9%
  • Vinegar - 2.0%
  • Locust bean gum - 0.5%
  • Salt - to taste

Method

  1. Place the water, locust bean gum, potato starch, vinegar, sugar and salt in a high-performance blender.
  2. Homogenise the mixture for approx. 3 minutes at 50 °C.
  3. Add the mustard and Heliaflor® 55 and mix for a further minute at approx. 50 °C.
  4. Slowly pour in the oil.
  5. Then homogenise intensively for approx. one minute at around 60 °C.
  6. Leave the dressing to cool and check the consistency.

Technological benefits

  • Emulsifies water and oil
  • Increases viscosity
  • Supports a stable consistency
  • Can partially complement or replace other thickeners
  • Allows the consistency to be controlled from dressing to mayonnaise

Process parameters

Pre-mixing: 3 minutes at 50 °C
Homogenising with Heliaflor®: 1 minute at 50 °C
Oil incorporation: approx. 1 minute at 60 °C
Recommended Heliaflor® proportion: 2–5%, depending on the desired consistency

Tips & variations

  • Garlic creates an aioli variant.
  • Fresh herbs create a herb dressing.
  • Spices, fruit purées or other acidic components can be added.
  • For a creamier texture, the Heliaflor® can be pre-soaked in part of the water for approx. 15 minutes beforehand.

Products used

Heliaflor® 55, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55, organic Sunflower Oil HO, refined, organic (food grade) – light yellow oil in a glass bottle with a sunflower and seeds Suitable raw material Sunflower Oil HO (high oleic), refined, organic (food grade) Sunflower Oil LO, refined, organic (food grade) – yellow oil in a glass bottle with a sunflower head and seeds Suitable raw material Sunflower Oil LO (low oleic), refined, organic (food grade)

Suitable applications

Spreads & dips
Comparison

Heliaflor® variants compared

The four sunflower protein variants differ in protein content, odour, taste and colour as well as in their recommended applications.

  Heliaflor® 45 Heliaflor® 50 HO Heliaflor® Extrufix 50 HO Heliaflor® 55
Production Special cold pressing of dehulled sunflower kernels (patent-pending process), finely milled, from certified organic farming, produced in Germany under HACCP. Partially de-oiled by mechanical pressing, finely milled, from certified organic farming, produced in Germany under HACCP. Partially de-oiled by mechanical pressing, somewhat more coarsely milled, from certified organic farming, produced in Germany under HACCP. Special cold pressing of dehulled sunflower kernels + CO₂ extraction, finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile Powder, typically nutty, beige. Powder, typically slightly nutty, beige-brown. Powder, typically slightly nutty, beige-brown. Powder, typically slightly nutty, light beige.
Nutritional notes ≈350 kcal/100g, protein min. 45%, dietary fibre ≈18%, fat ≈10%, carbohydrates ≈7%. ≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%. ≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%. ≈305 kcal/100g, protein min. 55%, dietary fibre ≈20%, fat max. ≈2%, carbohydrates ≈9%.
Water-binding capacity > 160% (100 g binds at least 160 g of water) > 160% (100 g binds at least 160 g of water) > 160% (100 g binds at least 160 g of water) > 200% (100 g binds at least 200 g of water)
Fat-binding capacity > 60% (100 g binds at least 60 g of fat) > 60% (100 g binds at least 60 g of fat) > 60% (100 g binds at least 60 g of fat) > 60% (100 g binds at least 60 g of fat)
  View Heliaflor® 45 View Heliaflor® 50 HO View Extrufix 50 HO View Heliaflor® 55

Heliaflor® 45
Production
Special cold pressing of dehulled sunflower kernels (patent-pending process), finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically nutty, beige.
Nutritional notes
≈350 kcal/100g, protein min. 45%, dietary fibre ≈18%, fat ≈10%, carbohydrates ≈7%.
Water-binding capacity
> 160% (100 g binds at least 160 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Heliaflor® 45

Heliaflor® 50 HO
Production
Partially de-oiled by mechanical pressing, finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically slightly nutty, beige-brown.
Nutritional notes
≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%.
Water-binding capacity
> 160% (100 g binds at least 160 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Heliaflor® 50 HO

Heliaflor® Extrufix 50 HO
Production
Partially de-oiled by mechanical pressing, somewhat more coarsely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically slightly nutty, beige-brown.
Nutritional notes
≈397 kcal/100g, protein min. 50%, dietary fibre 14–23%, fat 8–12%, carbohydrates 8–14%.
Water-binding capacity
> 160% (100 g binds at least 160 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Extrufix 50 HO

Heliaflor® 55
Production
Special cold pressing of dehulled sunflower kernels + CO₂ extraction, finely milled, from certified organic farming, produced in Germany under HACCP.
Sensory profile
Powder, typically slightly nutty, light beige.
Nutritional notes
≈305 kcal/100g, protein min. 55%, dietary fibre ≈20%, fat max. ≈2%, carbohydrates ≈9%.
Water-binding capacity
> 200% (100 g binds at least 200 g of water)
Fat-binding capacity
> 60% (100 g binds at least 60 g of fat)
View Heliaflor® 55

All Heliaflor® variants can be combined with each other and with other binders. All variants contain all eight essential amino acids, in particular sulphur-containing methionine.