A Natural Emulsifier

Lecithin is a type of fat that is found in many foods, including soybeans and eggs. It is often extracted from these sources using chemical solvents or mechanical pressing. Lecithin acts as an emulsifier, helping to mix ingredients that don't normally mix well, like oil and water.

Manufacturers add lecithin to foods to improve texture and shelf life. It helps keep ingredients blended, preventing separation in products like chocolate, baked goods, and dressings. It is commonly found in chocolate, ice cream, and baked goods.

In the U.S., lecithin is generally recognized as safe (GRAS) by the FDA when used as intended. It is a common component of cell membranes and is involved in fat metabolism. International bodies like JECFA and EFSA have evaluated lecithin and have not set specific intake limits. At typical dietary levels, it is not associated with adverse health effects.