Cargill has a wide variety of lecithin solutions with the highest quality.
This plant-derived, versatile, label-friendly emulsifier seems to do it all. It helps to create and stabilize emulsions, both oil in water and water in oil, while helping to improve texture, mouthfeel and viscosity in a range of applications. In baked goods it helps to improve the machinability, the dough release and moisture retention. In dairy alternatives it enhances the mouthfeeling and in chocolate it helps to adjust the viscosity and reduces the use of cocoa butter. It can serve as a release agent, as a replacement to synthetic emulsifiers, and disperses fat and water-binding ingredients in instant applications. Last but not least, it also provides anti-oxidation for enhanced shelf life.
- Label friendly - nature-derived emulsifier with good familiarity, especially for soy
- Plant based - sourced exclusively from plants and is available in soy, sunflower and rapeseed (canola)
Broad functionality - good emulsifying and stabilizing properties in various applications, suitable for wide range of consumer products
Cargill offers an extensive range of lecithin solutions for many different applications. With over 70 years of experience, our aim is to help meet both the manufacturers’ and consumer needs. We partner with our customers to identify the best ingredient combination for their food and beverage products.
Cargill’s high-quality lecithin solutions are sourced exclusively from plants, and non-GMO and organic options are available to further support label-friendly formulation.
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.