Added As An Emulsifier

Lecithin is a type of fat that is found naturally in many foods, such as soybeans, eggs, and sunflower seeds. It is often produced commercially by extracting it from soybean oil or sunflower oil through a process involving degumming.

Lecithin is commonly added to foods as an emulsifier, which helps to blend ingredients that don't normally mix well, like oil and water. This makes foods smoother and more stable. It is frequently found in baked goods, chocolate, margarine, and salad dressings.

In the U.S., lecithin is generally recognized as safe (GRAS) by the FDA when used as a food additive. It is a common component of cell membranes and is involved in fat metabolism. International bodies like JECFA and EFSA have also evaluated lecithin and found it to be safe for consumption. Evidence does not suggest adverse health effects from typical dietary intake.