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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add lecithin to foods to improve texture and shelf life. It helps keep …
What it is
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.
Why it's used
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.
Health notes
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.
Allergen info
Lecithin can be derived from soy or eggs, which are two of the FDA's major allergens. Consumers with soy or egg allergies should check product labels for specific sourcing information. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.