At Cargill, we couple our texture and emulsification solutions with our in-depth application and technical expertise, to help address your most challenging formulation needs. Whether you’re building body and mouthfeel or designing palate-pleasing textures, we offer a complete toolbox of solutions for indulgent success.
Lecithin (soy, sunflower, rapeseed)
Lecithin is a multi-purpose food ingredient that primarily functions as an emulsifier and dispersing agent. Lecithin is also a surfactant.
In chocolate confectionery applications it helps to adjust the viscosity and yield value and reduces the use of cocoa butter. It can also be used to prevent oil separation in fillings and sweet spreads.
Your go to partner for fluid rapeseed lecithin
Chocolate confectionery manufacturers are seeking out label-friendly solutions, stable supply, and functionality. Cargill’s fluid rapeseed lecithin is an easily soluble ingredient derived from regionally sourced European rapeseed, which helps to ensure resilient supply. It delivers comparable functionality to other lecithin botanicals and is allergen-free.
CarrageenanDiscover our other ingredient solutions for Chocolate Confectionery applications