Non-gmo Soy Lecithin And Vanilla
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Soy lecithin is a phospholipid derived from soybeans. It is a natural emulsifier, meaning it helps to blend ingredients that normally don't mix, like oil and water. It is typically produced by extracting oil from soybeans and then separating the lecithin from the oil.
Why it's used
Soy lecithin is commonly used in chocolate and baked goods as an emulsifier to improve texture and prevent ingredients from separating. It can also act as a stabilizer and a release agent in various food products, including candies, margarine, and processed foods.
Health notes
Soy lecithin is generally recognized as safe (GRAS) by the FDA for use in food. It is a common food additive and is present in many processed foods. International bodies like JECFA have evaluated soy lecithin and established acceptable daily intake levels. While soy is a common allergen, highly purified lecithin contains very little protein, and allergic reactions are rare.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. However, the processing of soy into lecithin removes most of the allergenic proteins.