Emulsifiers - Lecithins

Lecithins are a group of naturally occurring compounds found in plant and animal tissues. They are often extracted from sources like soybeans or egg yolks through a process involving oil and water. Lecithins act as emulsifiers, helping to blend ingredients that normally don't mix well, like oil and water.

Manufacturers add lecithins to foods to improve texture and stability, preventing ingredients from separating. They are commonly found in chocolate to give it a smooth melt, and in baked goods like cookies and pancakes to ensure a consistent texture.

Lecithins are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of choline, an essential nutrient important for brain health. International bodies like JECFA and EFSA have evaluated lecithins, and they are widely used without significant controversy at typical consumption levels.