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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add soy lecithin primarily as an emulsifier, helping to blend ingredients that don't …
What it is
Soy lecithin is a fat-like substance derived from soybeans. It is a mixture of phospholipids and is typically produced by extracting oil from soybeans and then separating the lecithin from the oil.
Why it's used
Manufacturers add soy lecithin primarily as an emulsifier, helping to blend ingredients that don't normally mix, like oil and water. It also acts as a stabilizer and can improve texture, making it common in baked goods, chocolate, 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 ingredient, and consuming it in typical amounts is not associated with adverse health effects. Both JECFA and EFSA have evaluated soy lecithin, and it is permitted for use in the EU. While soy is a major allergen, highly purified lecithin contains very little soy protein, and is not typically considered allergenic.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. However, the processing to create lecithin removes most of the soy protein, so it is often not considered an allergen.
Products containing Soy Lecithin Added As An Emulsifier And Vanillin
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.