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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add soy lecithin to foods as an emulsifier, stabilizer, and preservative. It helps …
What it is
Soy lecithin is a mixture of phospholipids found naturally in soybeans. It is typically extracted from soybean oil during the refining process. It acts as an emulsifier, helping to mix oil and water-based ingredients.
Why it's used
Manufacturers add soy lecithin to foods as an emulsifier, stabilizer, and preservative. It helps create a smoother texture, prevents ingredients from separating, and extends shelf life. It is commonly found in baked goods, chocolate, dairy products, and processed meats.
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 not associated with significant health concerns at typical consumption levels. International bodies like JECFA and EFSA have evaluated soy lecithin and found it to be safe. Evidence does not suggest adverse health effects from its consumption in food.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. People with soy allergies should avoid products containing soy lecithin.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.