Identity Card: Tablets, Powders, Capsules, Emulsions and Suppositories
Quick and efficient dispersibility/release of components when added to a liquid source for reconstitution, consumption or applied usage.
• Hydrophilic (protein) or hydrophobic (triglycerides) based
• Blend or single ingredient
• Nutritional benefits (i.e. – source of polyunsaturated fatty acids,
maintain a healthy cholesterol level)
• May require non-allergen or non-GMO derived base materials
• Quality
Fluid Lecithin:
• Topcithin™ NGM
Fluid Lecithin:
• Lecigran™ 1000P
• Epikuron ™ 100 G
Definition
Range To texture and to stabilize:
• Disperse quickly and evenly with no lump formation
• Good wetting, sinking, dissolving and dispersion
properties
• Yield smooth and consistent finished product time after time
• Prevent hardening and crystallization over shelf life
• Provide suspension (emulsification)
• Bland tasting
• Provides trouble-free release from dies and forms during manufacturing
Challenges
Identity Card: Instantizing Powders with Lecithin
Quick and efficient dispersibility of beverage or food powders when added to a liquid source for reconstitution with low shear (hand mixing or shaking).
• Fat (lipophilic) or protein (hydrophilic) based
• Blend or single ingredient to be reconstituted
• Flavored or unflavored
• May require non-allergen or non-GMO derived base materials
• Quality
Fluid Lecithin:
• Topcithin™ SB, 200, NGM, SF
• Metarin™ EWD, DA-51, SF 50, EWD 40 NGM
• Emulfluid™ HL 33
Deoiled Lecithin:
• Metarin™ P
• Emulpur™ N, IP, SF
• Emultop™
Definition
Range To texture and to stabilize:
• Disperse quickly and evenly with no lump formation
• Good wetting, sinking, dissolving and dispersion properties
• Yield smooth and consistent finished product time after time
• Provide emulsification if necessary
• Stability over shelf life
• Can be used as is or blended with oil
Challenges
Instantizing Highly Concentrated Protein Powders with Metarin™ EWD 40 NGM
• Protein powders absorb water so fast it creates a gelatinous outer layer preventing further water absorption
• Protein powder floats on top of water
Lecithin/Oil Solution for Lecithination:
• Heat lecithin to ~120°F in a slow running mixer
• A ratio of 2:1 (lecithin:oil) is recommended
• Add the oil with stirring
Note: keep mixture agitating, do not exceed 140°F for risk of
Maillard Reaction
Lecithin/Water Solution for Lecithination and Agglomeration in One Step:
• Concentration of Metarin™ EWD 40 NGM must not exceed 20% (may increase viscosity too much)
• Place the aqueous phase in a fast-running mixer
• Heat the lecithin to lecithin to ~120°F and add slowly to the
aqueous phase while agitating
Definition:
Product Process and Preparation Using:
Benefits
•Easily dispersible in aqueous (oil or water) systems yielding a sprayable mixture for lecithination •Recommended usage level 0.60 – 1.0% •Reduces the jellifying effect at the surface of protein powders •Vastly improves the wettability and dispersibility of protein powder •Excellent hydrophilic behavior •Can be utilized in a continuous process •Non-genetically modified
Metarin™ EWD 40 NGM is a powerful wetting promoter which enables the protein powder to disperse very quickly.
© 2010 Cargill Incorporated. All rights reserved
To ensure a good flowability:
• achieve an optimum in flow characteristics of chocolate masses (viscosity and yield value)
• ensure an easy dispersion of solids in the fat phase
• allow easy coating of goods, improve ice cream coating (resistance to water, flexibility..)
Fine dispersion of cocoa particles in a sweet fat
phase:
• both milk and dark contain cocoa powder and cocoa
butter
• may contain milk solids
• fat content is about 28 to 36%
• Chocotop™ 320
• Topcithin™ NGM, SF
• Epikuron™ 135F
• Emulpur™
Definition
Identity card: chocolate and chocolate coating
Challenges Range
© 2010 Cargill Incorporated. All rights reserved
Chewable sweets typically containing fat and gelatin:
• high sugar content, from 78 to 85°Brix
• fat content of 6%
• aeration possible by gelatin (about 1.5%)
• chewable texture
• Chocotop™, Topcithin™ and Lecigran™
lecithins
Definition
Identity card: chewy candies
To give enough body and chewability:
• easy to process
• enough body to remain in good shape
• sufficient aeration
• required eating texture
• non-sticky during the process
Challenges Range
© 2010 Cargill Incorporated. All rights reserved
High dry solids solutions of mainly sugars and gelling
agents, gelled or stabilized in desired shape:
• High sugar content, from 78 to 85°brix
• Acid, neutral or salt medium (ph from 3 to 7)
• High melting temperature
• Strong texture to elastic texture
• Long shelf-life
• May be aerated
Fluid Lecithin:
• Topcithin™ Series
• Metarin™ Series
Definition
Range
Identity card: gums & jellies
Prevent sticking of individual pieces during
shelf life of product
Challenges
© 2010 Cargill Incorporated. All rights reserved
Sweet and flavored preparations for chewing:
• residual moisture from 2 to 4%
• containing gum base
• extruded or compressed versions
• Topcithin™ 50, NGM and SF
• Lecigran™ 1000P
Definition
Identity card: chewing gums
To get an easy processable gum:
• a processable paste
• obtain the required chew
• succeed in having a long lasting flavor
release
• softening agent
• reduction of bitterness
• better shelf-life
• anti-sticking agent
Challenges
Range
© 2010 Cargill Incorporated. All rights reserved
Wafers are made of batter which is baked between heated
metal plates.
• wafer sheets contain little or no sugar. They are often cream
sandwiched.
• wafer variants are richer in terms of sugar, fat & egg,
allowing forming and rolling immediately after baking and
before cooling. This includes cone shapes and various rolled
& folded forms.
Fluid lecithin:
• Topcithin™ NGM
• Topcithin™ SB
• Lecisoy™ 400
Definition
Range
Identity Card: Wafers
To texture and release from iron
• Improve the emulsion
• Prevent stickiness to iron
• Reduce waste rate
• Reduce crack formation
• Improve crispiness
Challenges
© 2010 Cargill Incorporated. All rights reserved
The main ingredients of sweet goods are flour, sugar, fat &
egg. Air is introduced during the mixing process leading to
a light structure with extremely low density.
Pound cakes have a reasonably high fat content and should
show a multitude of evenly distributed minute cells without any
large holes.
In sponge cakes, the level of fat is low, and sometimes even
free of fat.
Fluid Lecithin:
• Topcithin™ Series
• Lecisoy™ 400
Deoiled Lecithin:
• Lecigran™ 1000 P & IP
• Lecimulthin™ 150
Definition
Range
Identity Card: Cakes, Cake Mixes, Muffins,
Biscuits, Pancakes, & Waffles
To stabilize – to texture and improve
• Improve the emulsion
• Stabilize the air cells
• Improve shape
• Create softness & shelf life
• Reduce costs
Challenges
© 2010 Cargill Incorporated. All rights reserved
Biscuits are generally recognized as cereal based and
baked to a moisture content of less than 5%.
The cereal component is variously enriched with two major
ingredients, fat & sugar, but thereafter the variety is almost
endless.
Fluid Lecithin:
•Topcithin™ series
•Lecisoy™ 400
Deoiled Lecithin:
• Lecigran™ 1000 P & IP
Definition
Range
Identity Card: Cookies
To texture and to produce
• Improve machinability
• Improve shape
• Improve crispiness and bite
• Reduce costs
Challenges
© 2010 Cargill Incorporated. All rights reserved
In wheat bread making, flour, water, salt, sugar, yeast
and/or other micro-organisms are mixed into a visco-
elastic dough, which is fermented and baked.
Different requirements depend on:
• Short shelf life (1 day): ex baguette
• Long shelf life (weeks / months): ex loaf bread
• Frozen dough
Fluid Lecithin:
• Topcithin™ NGM
• Topcithin™ UB or SB
• Emulfluid™ HL 66
Deoiled Lecithin:
• Lecigran™ 1000 P & IP
• Lecimulthin™ 150
Definition
Range
Identity Card: Breads & Rolls
To texture and to produce
• Improve machinability
• Improve shape & volume
• Improve softness & mouthfeel
• Improve frozen storage
Challenges
© 2010 Cargill Incorporated. All rights reserved
Gluten free products developed to cater for people who
suffer from coeliac disorder, an auto-immune disease of
the gut, or for those who wish to avoid wheat.
Developed for:
• Bread
• Cakes
• Wafers
For gluten free solutions:
• Lygomme™GSG range
Definition
Range
Identity Card: Gluten Free
To texture and to shape
• Softness
• Freshness
• Reduced crumbliness
• Ready to eat (no reheating required)
• Improve shelf life
• Good flavour
Challenges
2010 CTS Offer for the Bakery Category 6
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