Sunflower Lecithin From Cargill – An Alternative Emulsifier For Chocolate and Cocoa Products
Demand for sunflower lecithin is rising and is most marked in chocolate confectionery and bakery products. From 2010-2011 the amount of sunflower lecithin used in chocolate confectionery increased by more than 60% – a growth rate which is forecast to continue in 2012. It is natural, safe, allergen-free and eco-friendly, and provides an alternative to soy-based products.
Cargill Cocoa & Chocolate has sunflower lecithin available as an alternative emulsifier across all product lines from cocoa powder to chocolate, including coatings and fillings.
“Developed through our T-Model for innovation, Cargill’s sunflower lecithin has been produced by Cargill Cocoa & Chocolate and Cargill Texturizing Solutions combining their knowledge and expertise to provide customers with a safe product they can trust, backed by comprehensive support,” says Rens de Haan, marketing and communications director from Cargill Cocoa & Chocolate. For more information email cocoa_chocolate@cargill.com.
