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