Lecithin is a multipurpose food ingredient. It provides the invisible finishing touch that is reflected in the quality and excellence of so many foods. It primarily functions as an emulsifier and dispersing agent.  Lecithin’s surface-active property is thanks to its chemical composition:  a complex mixture of phospholipids, glycolipids, carbohydrates and triglycerides. As such, lecithin interacts well with other substances in foods, such as proteins, lipids, and carbohydrates.

Cargill started to work with lecithin 80 years ago. A wealth of specialised experience gives Cargill a thorough knowledge of the characteristic properties of the constituents of lecithin, the individual application requirements of a broad spectrum of industries and the wide range of available processes and technologies.