Lecithin for Bread & Dough
As consumer preferences have shifted toward simpler labels and more familiar sources, food and beverage manufacturers are facing challenges every day to reformulate for a label-friendlier product.
Baking bread requires only a handful of ingredients, not all of them label-friendly.
The Cargill lecithin range helps bread manufacturers deliver the recognizable ingredient label that consumers want, without compromising on functionality.
Lecithin benefits
- Plant-based
- Increasing volume yield
- Keeps baked products fresher for longer
- Great eating experience
- Easy release from baking equipment
Together with lipase, lecithin can replace DATEM in whole meal bread without compromising on bread quality.
Our Offering
Our range of lecithin solutions for bakery products offers fully functional solutions for emulsification, dough handling, volume and freshness improvement in bread.
A broad range of high quality lecithin with a reliable source of supply, offering full flexibility of choice when formulating for a cleaner label, without compromising on functionality.
Our portfolio consists of solutions from different botanical sources, and all have been proven to offer similar to better performance versus other commonly used artificial emulsifiers without compromising on taste, texture and appearance. Using lecithin results in more aerated dough, lower initial hardness of the crumb and reduced staling over time.
| Product | Botanical Source | Key Attributes | Type |
|---|---|---|---|
| Leciprime®* | Soy, Sunflower | Non-GMO, Sunflower-based options do not require allergen declaration | Fluid |
| Emulfluid®* | Soy | Non-GMO | Fluid |
| Lecimulthin®** | Soy, Sunflower, Rapeseed | Non-GMO, Sunflower and Rapeseed-based options do not require allergen declaration | De-oiled |
* also available in hydrolyzed form
** also available in hydrolyzed form or on-carrier
In the spotlight: Organic
Leciprime® Organic IP is our organic offering to respond to the growing demand from consumers for organic products.
Our organic lecithin is certified organic according to Article 29 (1) of Regulation (EC) No. 834/2007 and Regulation (EC) No. 889/2008.
In the spotlight: De-oiled lecithin
Our lecithin range not only comes from different botanical sources, but also exists in different types. This allows us to offer the broadest processing flexibility to our customers.
Next to our fluid Leciprime® solutions, which would be typically used for dough and volume improvement, our de-oiled Lecimulthin® solutions can be used in blends and dry mixes.
- Neutral flavor & color
- Powder (granule) form – ease of use
- Dispersible in water
- Soluble in oil / fat
- Low dosage rate
- User friendly package – easy disposal
Why choose Cargill Lecithin?
Unmatched portfolio breadth of lecithin-based solutions
- Unmatched raw material sourcing capabilities ensuring quality and sustainable supplies across various botanical sources
Unmatched portfolio breadth across core bakery ingredients
- A wide offer covering sweetness solutions, texturizers, oils, cocoa & chocolate, wheat gluten, proteins, etc.
Leveraging Cargill’s Expertise & Global Scale
- World class application and R&D knowledge transforming customer needs in product solutions
- Global presence and awareness of regulatory needs/changes
- Expanding customer relationships and contacts points with identified business cases, and a thorough understanding of various customers’ needs, pains and gains
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.