Cargill offers the most extensive range of lecithin products for all types of applications.
|Type of lecithin||Brand names|
|Standard fluid lecithin||Topcithin™, Leciprime™, Lecisoy™|
|Tailored fluid lecithin||Emulfluid™ , Metarin™, Chocotop™|
|Standard de-oiled lecithin||Emulpur™, Lecigran™, Epikuron™, Lecimulthin™|
|Tailored de-oiled lecithin||Emultop™, Metarin™|
|Fractionated lecithin||Epikuron™, Emulfluid™, Chocotop™|
Cargill's branded fluid, de-oiled and fractionated lecithin products are classified in a unique quality system of four major grades, which guarantee the food safety and quality according to the requirements of the individual final application.
Lecithins for innovative textures
Lecithin was discovered in 1846 by the French chemist Maurice Gobley. He isolated an orange-colored substance from egg yolk and called it lecithin after the Greek name for egg-yolk (“lekithos”).
The industrial production of lecithin started in the 1920s when the Bollmann extraction process enabled large quantities of lecithin to be obtained from soybeans instead of eggs. This paved the way for the production of various lecithins of different plant origins for a wide variety of uses.
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 lecithin’s components, individual application requirements of a broad spectrum of industries and a wide range of available processes and technologies.
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.