Applications
Thanks to its technological and nutritional properties, lecithin has a well-established place in the food industry today.
Lecithin provides the invisible finishing touch that is reflected in the quality and excellence of so many foods, including the smoothness of chocolate, the fine texture of bread and the spreading properties of margarine. But the food industry is only one of many application areas for lecithin. It also is used in nutritional supplements, pharmaceuticals, and in animal feeds, cosmetics and the biotechnology industry.
Traditionally the key food applications for lecithin have been:
With the development of more specialized and tailored qualities through various technologies the use of lecithin is growing in food segments such as:
- Convenience foods
- Processed meats
- Ice cream
The nutritional properties of lecithin also have begun to attract attention in the last decade. In the human body, lecithin is involved in fat emulsification in the intestine, optimizing fat absorption. Lecithin is a good source of choline, which plays an essential role in supporting the nervous system, the liver and other metabolic functions.
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
