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Deoiled Lecithin

De-oiled lecithin is highly concentrated, and can be more easily and more accurately dosed.

Cargill Lecithins in Bakery

Lecithins in Bakery

Find out more about the performance of Cargill's lecithins in bread and bakery applications

Applications

Bakery 

Beverages:  Instant, Powdered

Confectionery

Convenience Foods:  Instant Mixes, Soups, Sauces

Dairy

Meat & Fish:  Ground Meat Products and Fillings

 

Brands

  • Emulpur™ deoiled lecithin
  • Lecigran® deoiled lecithin
  • Emultop™ deoiled lecithin
  • Lecimulthin™ deoiled lecithin

Functionality

  • Emulsification
  • Stabilization
  • Softening
  • Wetting
  • Dispersibility
  • Blending aid
  • Neutral flavor and color
  • Easy to handle

Certification system

Cargill has established a product portfolio that can supply, where required, lecithin originated from conventional (non-GM) sources using an Identity-Preservation supply chain program. With dedicated production lines, product segregation and documentation systems, Cargill’s externally audited processes can be considered an industry benchmark system for the production of conventional (non-GM) lecithin products. Lecithin produced through Cargill’s Identity-Preserved programs is in line with the EU regulatory requirements for exemption from mandatory labeling.

Cargill lecithin is produced in the US and Europe and are Kosher and Halal certified. All regional, national and international certifications are issued by well-known official certification bodies and available upon request.

All Cargill lecithin production sites operate under Certified Quality Management Systems (ISO, AIB).  Our European sites are also certified under GMP.

Raw Materials

Lecithin can be obtained from both plant and animal raw materials. In addition to soybeans, other plant sources include oilseeds such as rapeseed, sunflower seed and maize.

Today, crude plant lecithins are produced solely as a by-product of the production and refining of vegetable oils.

The crude lecithin supplied by oil mills is subject to natural fluctuations in its structure and composition, and in this form it is not yet suitable for use in high-quality end products.

This is where our task begins. Special lecithins are produced by subjecting the crude lecithins to a process of standardization, filtration, deodorization, fractionation or enzymatic modification.

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.