Nuts, Seeds & Pastes

Sunflower Seed Butter in gelato

Sunflower seed butter is a smooth paste of roasted, ground sunflower seed kernels, roughly 55% fat and completely nut-free. In gelato it belongs to the nut/seed-paste family, contributing flavor, richness, and total solids as an allergen-friendly alternative to peanut or tree-nut butters.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids98.9%
Water1.1%
Sugars10.6%
Fat55.2%
MSNF0%
Protein17.3%
POD (sweetening power)10.6
PAC (anti-freezing power)10.6

Typical use: Typically 6-12% of the recipe, similar to tahini or nut butters.

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How to use it in gelato

Because it is about 55% fat and very low in water, sunflower seed butter enriches the mix and raises total solids, giving creaminess and stable body much like tahini or nut pastes. Its own sugar (~10 g/100 g, mostly sucrose) adds only a small POD and PAC contribution (~11 each per 100 g of paste), so treat it as a fat and solids ingredient rather than a sweetener or antifreeze, and set the scooping temperature with your main sugar blend. Watch the fat load: reduce cream or lean on an emulsifier so the texture does not turn heavy or greasy. Roasting intensity drives the toasted flavor; note that the paste can lend a pale grey-green tint to the finished gelato.

Origin & background

Sunflower seed butter gained mainstream traction as a peanut- and tree-nut-free spread. SunButter, the leading US brand, was launched in 2002 by Red River Commodities in Fargo, North Dakota, in part to serve school nutrition programs seeking safe nut-free options. The USDA later added a standard reference entry for sunflower seed butter (FDC 170155) to its nutrient databases.

Frequently asked questions

Sources

More nuts, seeds & pastes ingredients

Substitutes for Sunflower Seed Butter