Heliaflor® 45, organic

Item number 40085

Heliaflor® 45 organic

Sunflower protein
Heliaflor® 45 is an organic sunflower protein concentrate made from hulled sunflower seeds. The sunflower seeds are partially de-oiled by mechanical pressing and the resulting crude protein is then milled. Production takes place in Germany. The gentle manufacturing process helps to preserve the sunflower protein in its native...
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EcoVadisSEDEXKosherEcoVegEU BioIFS FOOD
Suitable for, e.g.
Fitness & sports nutrition Plant-based dairy alternatives Plant-based meat alternatives Spreads & dips

Product data & specification

Protein content
≥ 45
Dietary fibre content
14 - 21 g
Fat content
approx. 10 %

Documents & Downloads

Specification Product leaflet

Product description

Heliaflor® 45 is an organic sunflower protein concentrate made from hulled sunflower seeds. The sunflower seeds are partially de-oiled by mechanical pressing and the resulting crude protein is then milled. Production takes place in Germany.

The gentle manufacturing process helps to preserve the sunflower protein in its native form. Heliaflor® 45 contains all essential amino acids, including the sulphur-containing amino acid methionine. This makes sunflower protein well suited for combination with pulse proteins, which typically have lower levels of sulphur-containing amino acids. Conversely, pulse proteins can complement the amino acid profile of sunflower protein with their higher lysine content.

Sunflower seeds naturally contain vitamin E, vitamin B1, vitamin B6 and folic acid, among others. The specific levels in sunflower protein may be subject to natural and batch-related variations.

Heliaflor® 45 can be used as a binder, texturiser and stabiliser in a wide range of food recipes. Possible applications include plant-based drinks, shakes and desserts, meat alternatives, doughs and baked goods, bars and cereals, plant-based spreads as well as mayonnaises, sauces and dressings.

Heliaflor® 45 is also available in a grade without organic certification.

Additional qualities

Heliaflor® 55, organic Heliaflor® 55, organic Heliaflor® 45 Heliaflor® 45 Heliaflor® 55 Heliaflor® 55

AOT KNOWLEDGE

In-depth information, practical knowledge, and background articles on this product.

Order a sample

Order a product sample to test quality, application, and suitability.

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Samples can be ordered directly. For bulk containers, custom quantities, or B2B terms, we would be happy to advise you personally.

Product weight: 0.1 kg

€5,00

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Applications

Suitable for the following applications

Typical areas of application and formulation approaches for this raw material.

Fitness & sports nutrition

Fitness & sports nutrition

Organic proteins and plant-based raw materials for sports nutrition, fitness products, shakes and high-protein foods.

Fitness & sports nutrition
Application

Fitness & sports nutrition

Organic proteins and plant-based raw materials for sports nutrition, fitness products, shakes and high-protein foods.

Benefits

Plant-based protein sources for developing high-protein formulations
Adapting protein content to different product concepts and target groups
Combining different protein sources to shape composition and product properties
Supporting texture and mouthfeel in shakes, bars and other protein products
Developing plant-based alternatives to classic sports nutrition products
Adapting sensory properties and formulation profile to different applications
Use in protein powders, shakes, bars and other functional foods

Suitable product groups

Plant-based proteins & flours Heliaflor® Fats & oils

Recommended products

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 Linseed Oil, cold-pressed, organic (food grade) – golden-yellow oil in a glass bottle with linseeds and blue flax flowers Suitable raw material Linseed Oil, cold-pressed, organic (food grade) MCT Oil, organic (food grade) – clear, light yellow oil in a glass bottle with an opened coconut Suitable raw material MCT Oil, organic (food grade) 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)
Advice on this application
Plant-based dairy alternatives

Plant-based dairy alternatives

Organic plant-based proteins, flours and fats for vegan dairy alternatives, spreads and creamy food concepts.

Plant-based dairy alternatives
Application

Plant-based dairy alternatives

Organic plant-based proteins, flours and fats for vegan dairy alternatives, spreads and creamy food concepts.

Benefits

Shaping creaminess and mouthfeel in plant-based formulations
Adapting firmness and structure for applications from spreadable to sliceable
Plant-based proteins and fats for developing product-specific textures
Developing different product profiles, from fresh spreadable alternatives to firm, sliceable concepts
Supporting a homogeneous and stable product structure depending on the application
Adapting sensory properties to different product categories
Combining different raw material groups for individual dairy alternative concepts

Suitable product groups

Plant-based proteins & flours Fats & oils Heliaflor®

Recommended products

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product 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 Faba Bean Protein Concentrate, organic – light yellow powder in a white bowl with faba beans and pods Suitable raw material Faba Bean Protein Concentrate, organic Pea Protein 80, organic – pale protein powder in a white bowl with peas and pea flowers Suitable raw material Pea Protein 80, organic
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Plant-based meat alternatives

Plant-based meat alternatives

Organic plant-based proteins, extrudates and binders for vegan meat alternatives and high-moisture extrusion.

Plant-based meat alternatives
Application

Plant-based meat alternatives

Organic plant-based proteins, extrudates and binders for vegan meat alternatives and high-moisture extrusion.

Benefits

Building meat-like structures using plant-based proteins and extrudates
Shaping fibrousness, bite and product texture for different product concepts
Supporting water binding for juicy and stable end products
Adapting the structure for applications such as burgers, mince, nuggets or strips
Combining different protein sources to develop individual product properties
Suitable for structured protein applications and high-moisture extrusion concepts
Flexible use in plant-based convenience and meat alternative products

Suitable product groups

Plant-based proteins & flours Fats & oils Heliaflor®

Recommended products

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 Rapeseed Oil, refined, organic (food grade) – light yellow oil in a glass bottle with rapeseed flowers, pods and seeds Suitable raw material Rapeseed Oil, refined, organic Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product Heliaflor® 45, organic Heliaflor® IV 45, organic Suitable raw material Heliaflor® IV 45, organic
Advice on this application
Spreads & dips

Spreads & dips

Organic plant-based oils, flours and proteins for spreads, dips, creams and delicatessen products.

Spreads & dips
Application

Spreads & dips

Organic plant-based oils, flours and proteins for spreads, dips, creams and delicatessen products.

Benefits

Shaping creaminess and spreadability in different formulation systems
Supporting stable emulsions and homogeneous product structures
Adapting texture and mouthfeel to the respective application
Plant-based proteins for developing high-protein formulations
Oils and fats for shaping sensory properties and flavour profile
Developing savoury, sweet and plant-based product concepts
Flexible combination of different raw material groups for individual product requirements

Suitable product groups

Plant-based proteins & flours Fats & oils

Recommended products

Heliaflor® 45 – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 45 Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product Heliaflor® 45, organic Heliaflor® 55 – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind Suitable raw material Heliaflor® 55 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
Advice on this application
Recipes

Recipes using this product

Practical applications – ingredients, method, process parameters and technological benefits in detail.

Mit Mehl bestäubte Teigkugel

Bread rolls with Heliaflor®

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

Mit Mehl bestäubte Teigkugel
Recipe 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.

Suitable applications

Doughs & bakery products

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product 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)
Advice on this recipe
Vollkornbrot mit Körnern auf Jutetuch neben Weizenähren

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
Recipe 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 This product 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)
Advice on this recipe
Pizzateig auf Holzbrett mit Mehlschalen und Kräutern

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
Recipe 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.

Suitable applications

Pasta & noodles

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product Heliaflor® 45, organic Linseed Flour, golden, organic Suitable raw material Linseed Flour, golden, organic Chia Flour, organic Suitable raw material Chia Flour, organic
Advice on this recipe
Stapel veganer Blaubeer-Pancakes mit Sirup

Protein pancakes with Heliaflor®

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

Stapel veganer Blaubeer-Pancakes mit Sirup
Recipe 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.

Suitable applications

Vegan ice cream & desserts

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product 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
Advice on this recipe
Tofu-Gemüse-Pfanne mit Paprika, Brokkoli und Zuckerschoten

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
Recipe 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.

Suitable applications

Spreads & dips Delicatessen & edible oils

Products used

Heliaflor® 45, organic – beige sunflower protein powder in a white bowl, with sunflower seeds on a wooden stand behind This product Heliaflor® 45, organic
Advice on this recipe

View all recipes

Frequently Asked Questions about the product

What role do amino acids play in Heliaflor® sunflower protein?
Proteins are made up of up to 20 different amino acids as building blocks, linked by peptide bonds. These amino acids can be divided into essential and semi-essential amino acids. Essential amino acids are vital but cannot be produced by the body itself, so an adequate intake from food is important. This group includes isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Semi-essential amino acids such as arginine and histidine, on the other hand, cannot be produced by the body only during certain stages of development, e.g. in newborns.

A list of the average amino acid contents is available from us on request.