Non-gmo Soy Lecithin/emulsifier

Soy lecithin is a fatty substance derived from soybeans. It is produced by extracting oil from soybeans and then separating the lecithin from the oil. It is often used as an emulsifier, meaning it helps to blend ingredients that normally don't mix well, like oil and water.

Manufacturers use soy lecithin to improve the texture and shelf life of foods. It helps prevent ingredients from separating, creating a smoother consistency in products like chocolate, baked goods, and dressings. It is commonly found in cookies, chocolate bars, and cake mixes.

Soy lecithin is generally recognized as safe (GRAS) by the FDA for use in food. It is a common food additive and is not typically associated with adverse health effects when consumed in typical amounts. International bodies like JECFA and EFSA have evaluated soy lecithin and have not set specific numerical limits for its intake. While soy is a common allergen, highly purified lecithin contains very little protein, and allergic reactions are rare.