Lecithin

Lecithin is a fatty substance found naturally in many living things, including plants and animals. It's a mixture of phospholipids, which are fats that are essential components of cell membranes. In food production, lecithin is typically extracted from sources like soybeans, sunflower seeds, or egg yolks.

Manufacturers add lecithin to foods primarily as an emulsifier, which helps oil and water mix together and stay mixed, preventing separation. It also acts as a lubricant, an antioxidant to prevent spoilage, and a flavor protector. You can find it in products like chocolate, baked goods, salad dressings, and ice cream.

The U.S. Food and Drug Administration (FDA) considers lecithin to be Generally Recognized As Safe (GRAS) for its intended uses in food. At typical intake levels, it is generally considered safe, though very high doses might cause mild digestive upset. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated lecithin and did not set a numeric acceptable daily intake (ADI not specified). The European Food Safety Authority (EFSA) has also evaluated lecithin.