Cargill is expanding its line of emulsifiers with the addition of deoiled canola lecithin. We now offer customers three plant-sourced lecithin options – soy, sunflower and canola – in the U.S. and Canada1. Cargill’s canola lecithin helps food manufacturers deliver product attributes consumers increasingly seek as it is a non-GMO option, may be used in organic products2 and does not have to be declared as a major food allergen.
A versatile emulsifier and dispersing agent, Cargill’s canola lecithin may be used in a wide variety of food applications, including chocolate and confectionery, bakery and convenience foods. Dispersibility as well as functionality, taste and color are very comparable to soy and sunflower lecithin. As a result, Cargill’s canola lecithin may be used as a one-to-one replacement for other lecithin types, making it easy for food manufacturers to incorporate into their product lines with only minor adaptations.
1 This product will be available in Europe starting Spring 2017
2 Under certain circumstances per 7 CFR §205.606
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.