Cargill creates breakthrough in margarine emulsification with Emulfluid™ SE Lecithin
MECHELEN, Belgium — 13th August 2008 — Frying in the home when using margarine is now safer for consumers with the launch of Emulfluid™ SE, a new fluid lecithin product developed by Cargill’s texturizing business.
With outstanding anti-spattering properties, which will reduce the risk of fat burns when frying, Emulfluid™ SE lecithin offers further benefits including having a Clean Label image, offering cost-savings and easy dosage, whilst equalling the performance in taste, texture and appearance of conventionally manufactured margarines.
Today this new lecithin will be launched in Europe, the Middle East, Africa and Asia Pacific, while distribution in the Americas will follow soon.
A single Clean Label product
Patented by Cargill, Emulfluid™ SE lecithin presents a significant development in the emulsification process of margarine, according to Mike Jones, Cargill Texturizing Solutions category manager, “because it overcomes the traditional need for a blend of emulsifiers whilst improving a number of other ensuing issues, such as spattering hot fat.” Instead, Cargill can offer manufacturers a single, pumpable product based on a special, enzymatically hydrolysed, liquid soybean lecithin, which eliminates the need to use pre-melted mono-diglycerides in margarine manufacture.
Furthermore, not only is the process of Emulfluid™ SE lecithin production significantly milder than conventional production of mono-diglycerides, it also means no potentially harmful trans-fats. Crucially, for Clean Label, as Emulfluid™ SE lecithin is enzymatically produced, only one emulsifier - soy lecithin - needs to be declared.
“In developing this product, our aim was to address the many challenges faced by margarine manufacturers, from spattering risks to ease of production, without spoiling the quality of the finished product in any way,” said Jones.
“When frying with margarine, steam rises from the pan carrying hot fat, which can spatter extensively and potentially burn the consumer. However, if Emulfluid™ SE lecithin is applied in production, it stabilizes the interface of water droplets when the margarine is heated, therefore greatly reducing this risk,” explained Jones. “Furthermore, in these unprecedented times of rising prices, the removal of mono-diglycerides from the process potentially means a real reduction in costs of both raw materials and energy in production. Given that using Clean Label products usually involves increased costs, this has to be a win-win for manufacturers.”
A version of Emulfluid™ SE which does not need to be GM-labelled under EU GM labelling requirements can be offered. Emulfluid™ SE may also be considered for use in salt-free formulations.
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Further commercial information from:
Mike Jones, Europe, Middle East, Africa Convenience Category Mger: +32 15 458 382, mike_jones@cargill.com
Press contacts:
Christine Nicolay, Cargill: +32 15 401 929, christine_nicolay@cargill.com
Nikki Barber, Razor PR: +44 1869 353804, nikki.barber@razor-pr.co.uk
Cargill
Cargill is an international provider of food, agricultural and risk management products and services. With 158,000 employees in 66 countries, the company is committed to using its knowledge and experience to collaborate with customers to help them succeed. For more information, visit http://www.cargill.com
Cargill Texturizing Solutions
Cargill Texturizing Solutions is one of the world's leading suppliers of texturizers and emulsifiers to the global food and beverage industry. From design through development to manufacturing, Cargill Texturizing Solutions is committed to creating with its customers innovative new products for consumers to enjoy. For more information, visit http://www.cargilltexturizing.com.
