Lecithins
Lecithin is a multi-purpose food ingredient that primarily functions as an emulsifier and dispersing agent. Lecithin’s surface-active property can be attributed 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.
An emulsifier, such as a lecithin, helps maintain a stable emulsion between unmixable elements. The emulsifier decreases the surface tension.
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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.
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