Salt And Soy Lecithin
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What it is
Salt, or sodium chloride, is a mineral found naturally in seawater and underground deposits. Soy lecithin is a fatty substance taken from soybeans. Salt is purified, and soy lecithin is extracted from soybean oil.
Why it's used
Salt is added to foods to enhance flavor and to help preserve them by drawing out moisture. Soy lecithin acts as an emulsifier, helping to mix ingredients that usually separate, like oil and water, and improves texture. Together, they are often found in snacks, candies, and baked goods to improve taste, texture, and shelf life.
Health notes
Salt is an essential nutrient, but the FDA's Daily Value for sodium is 2,300 mg per day, and too much can contribute to high blood pressure. JECFA has evaluated salt and noted that high intake is a public health concern. Soy lecithin is generally recognized as safe (GRAS) by the FDA, and JECFA has evaluated it, not setting a numeric limit (ADI not specified), considering it safe at typical food levels.
Allergen info
Soy lecithin is made from soy, which is one of the nine major FDA allergens. Salt is not a major allergen.