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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add soy lecithin to foods to improve texture, stability, and shelf life. It …
What it is
Soy lecithin is a fatty substance derived from soybeans. It is typically produced by extracting the oil from soybeans and then processing it to isolate the lecithin. It is often used as an emulsifier, helping to blend ingredients that normally don't mix, like oil and water.
Why it's used
Manufacturers add soy lecithin to foods to improve texture, stability, and shelf life. It acts as an emulsifier, preventing separation in products like chocolate, baked goods, and margarine. It also helps to create a smoother mouthfeel in candies and processed snacks.
Health notes
Soy lecithin is generally recognized as safe (GRAS) by the FDA for use in food. It is a common food additive with a long history of safe use. International bodies like JECFA and EFSA have also evaluated soy lecithin. It is not typically associated with adverse health effects when consumed in amounts typically found in food.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.