Cargill started to work with lecithin more than 70 years ago. A wealth of specialized experience gives Cargill a thorough knowledge of the characteristic properties of the constituents of lecithin, the individual application requirements of a broad spectrum of industries and the wide range of available processes and technologies.
Traditionally the key food applications for lecithin have been chocolate and confectionery, margarine and spreads, bakery as well as beverages (powdered / instant).
With the development of more specialized and tailored qualities through various technologies, the use of lecithin is growing in food segments such as convenience food, processed meats, and ice cream.
We marked various types of lecithin under a number of brands including:
Tailored fluid lecithin
- Emulfluid™ range
Selected / fractionated de-oiled lecithin