Less Than 2% - Soy Lecithin
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What it is
Soy lecithin is a fatty substance derived from soybeans. It is typically produced by extracting oil from soybeans and then processing it to isolate the lecithin. This process often involves degumming, which separates the lecithin from the soybean oil.
Why it's used
Manufacturers use soy lecithin primarily as an emulsifier, helping to blend ingredients that normally don't mix well, like oil and water. It also acts as a stabilizer and can improve texture and shelf life. You'll find it in a wide range of products including baked goods, chocolate, margarine, and processed foods.
Health notes
In the U.S., soy lecithin is generally recognized as safe (GRAS) by the FDA when used as intended. It is a common food additive with no specific upper intake limits set by regulatory bodies. International agencies like JECFA and EFSA have also evaluated soy lecithin. While generally considered safe, some individuals may have sensitivities, though this is not common.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 major allergens recognized by the FDA. People with soy allergies should be aware of its presence in foods.