Lecitin

Lecithin is a type of fat that is found naturally in many foods, including soybeans, eggs, and sunflower seeds. It is often extracted from these sources using solvents and then purified. Lecithin acts as an emulsifier, helping to mix ingredients that normally don't blend well, like oil and water.

Manufacturers add lecithin to foods to improve texture and shelf life. It helps create a smoother consistency in products like chocolate and baked goods, and prevents separation in dressings and sauces. You'll find it in a wide range of processed foods, including baked goods, confectionery, and dairy products.

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 plays a role in fat metabolism. International bodies like JECFA and EFSA have evaluated lecithin and found it to be safe for consumption. Research has not shown significant adverse health effects from consuming typical amounts of lecithin found in food.