Deoiled Lecithin
Deoiled lecithin is free of oil and enriched in phospholipids for enhanced dispersion in water and easier handling. Deoiled lecithin is neutral in color and flavor and comes in both granular and powder forms.
Deoiled lecithin is primarily used as emulsifiers, wetting agent, antioxidant, surfactants, dispersants, instantizing agent, viscosity modifiers, release agents and lubricants.
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.