<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[PRIMEBLEND Ingredients LLC]]></title><description><![CDATA[PRIMEBLEND Ingredients LLC]]></description><link>https://www.pbingredients.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Thu, 03 Sep 2026 03:22:12 GMT</lastBuildDate><atom:link href="https://www.pbingredients.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Sunflower vs Soy Lecithin: A Complete Comparison for Food Manufacturers]]></title><link>https://www.pbingredients.com/post/sunflower-vs-soy-lecithin</link><guid isPermaLink="false">6a5e7f4461674ad8b6e12419</guid><pubDate>Mon, 20 Jul 2026 20:04:20 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/73eb0d_8fda1d57122643ec83fbc3305939ff90~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Aleksandr Pavlov</dc:creator></item><item><title><![CDATA[Organic Sunflower Lecithin: What the Certification Really Covers]]></title><description><![CDATA[Organic sunflower lecithin is lecithin obtained from sunflower seeds grown under certified organic farming rules and processed in a way that complies with organic handling standards. The certificate covers the whole chain: the seed, the crushing and separation steps, and the documentation that ties each lot back to its origin. For any brand making an organic label claim, that full-chain compliance is what actually matters. Key Takeaways - Organic certification covers farming, processing, and...]]></description><link>https://www.pbingredients.com/post/organic-sunflower-lecithin</link><guid isPermaLink="false">6a5e7f43fa1961e00432d124</guid><pubDate>Mon, 20 Jul 2026 20:04:19 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/73eb0d_a4d2ebf47fb744b3a69056c3259fc299~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Aleksandr Pavlov</dc:creator></item><item><title><![CDATA[Bulk Lecithin Supplier Checklist: What Procurement Should Verify]]></title><description><![CDATA[Choosing a bulk lecithin supplier comes down to verifiable documentation, consistent specs, and reliable logistics. Before you commit to container loads or IBC totes, confirm the supplier can provide a COA for every lot, a current TDS and SDS, proof of any claimed certifications, and a sample-first process. This checklist walks through each point in the order a procurement team should verify it. Key Takeaways - Require a lot-specific COA, plus current TDS and SDS, before the first purchase...]]></description><link>https://www.pbingredients.com/post/lecithin-supplier-checklist</link><guid isPermaLink="false">6a5e7f413357dd2c74334c5d</guid><pubDate>Mon, 20 Jul 2026 20:04:17 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/73eb0d_ddf8e67f5fb34106a2f20de4f0a919f0~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Aleksandr Pavlov</dc:creator></item><item><title><![CDATA[Lecithin in Chocolate and Confectionery: A Practical Dosage Guide]]></title><link>https://www.pbingredients.com/post/lecithin-in-chocolate</link><guid isPermaLink="false">6a5e7f403357dd2c74334c59</guid><pubDate>Mon, 20 Jul 2026 20:04:16 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/73eb0d_ba14213930da499fb7dbca6fce497580~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Aleksandr Pavlov</dc:creator></item><item><title><![CDATA[Lecithin in Baking: Softness, Shelf Life, and Dough Handling]]></title><description><![CDATA[Lecithin in baking works as a natural dough conditioner. Its phospholipids sit at the interface between water, fat, and flour proteins, which softens the crumb, slows moisture loss, and makes dough easier to machine. Typical usage is low, often between 0.25% and 1% on flour weight, so it improves quality without changing flavor or label complexity. Key Takeaways - Lecithin is a phospholipid emulsifier that conditions dough, softens crumb, and supports moisture retention. - Typical dosage in...]]></description><link>https://www.pbingredients.com/post/lecithin-in-baking</link><guid isPermaLink="false">6a5e7f3fbd30a9e3e57b21fb</guid><pubDate>Mon, 20 Jul 2026 20:04:15 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/73eb0d_dcd1c91596464f92b548b01a512ec648~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Aleksandr Pavlov</dc:creator></item><item><title><![CDATA[Liquid Lecithin 35% PC vs 20% PC: How to Choose the Right Concentration]]></title><description><![CDATA[The core difference is phosphatidylcholine (PC) content, and it decides how much functional power you get per kilogram. A 35% PC grade concentrates the most active emulsifying phospholipid, so you dose less to hit the same effect. A 20% PC grade delivers reliable performance at a lower cost per kilogram. Choose 35% PC when dosage efficiency and premium positioning matter; choose 20% PC when volume economics lead. Key takeaways - Phosphatidylcholine (PC) is the primary functional phospholipid...]]></description><link>https://www.pbingredients.com/post/lecithin-35-vs-20-pc</link><guid isPermaLink="false">6a5e7f3e3357dd2c74334c4f</guid><pubDate>Mon, 20 Jul 2026 20:04:14 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/73eb0d_a27bde1f329c4b4b9d80dcc906ce1c1a~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Aleksandr Pavlov</dc:creator></item></channel></rss>