Alternative emulsifier for chocolate and cocoa products
Sunflower lecithin
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. The product has produced by Cargill Cocoa & Chocolate and Cargill Texturizing Solutions combining their knowledge and expertise to provide customers with a safe product backed by comprehensive support.
