Oils, fats and spreads
With our starches, maltodextrins, hydrocolloids, emulsifiers and functional blends, Cargill can help you achieve stable emulsions with a broad range of features from spreadability, mouthfeel, anti-spattering and fat mimetics.
Ingredients and systems |
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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.
Soybean lecithins are fractionated into increased contents of individual phospholipid components to increase functionality. Products with increased contents of phosphatidylcholine (PC) or acidic phospholipids are available in both fluid and powder forms.