Lecithins

Lecithins are a group of fatty substances found naturally in plant and animal tissues. They are often extracted from sources like soybeans, sunflower seeds, or egg yolks using solvents or mechanical pressing. Lecithins are then purified and can be used in food processing.

Lecithins act as emulsifiers, helping to blend ingredients that normally don't mix well, like oil and water. This makes them useful in baked goods, chocolates, and dressings to improve texture and consistency. They can also help prevent ingredients from separating in processed foods.

In the U.S., lecithins are generally recognized as safe (GRAS) by the FDA. They are a common food component and are not typically associated with adverse health effects when consumed at normal levels. International bodies like JECFA and EFSA have evaluated lecithins, and they are widely permitted for use in foods globally.