Soy Lecithin

Soy lecithin is a fatty substance obtained from soybeans. It is a mixture of phospholipids, which are types of fats important for cell membranes. It is typically a byproduct created during the processing of soybean oil.

Manufacturers add soy lecithin to foods mainly because it is an emulsifier, meaning it helps oil and water mix together and stay mixed. It also helps prevent ingredients from separating, improves texture, and can extend shelf life. You will find it in many products like chocolate, baked goods, margarine, and salad dressings.

In the United States, the Food and Drug Administration (FDA) considers soy lecithin to be Generally Recognized As Safe (GRAS). International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated it and did not set a numeric limit (ADI not specified), finding it safe for use. The European Food Safety Authority (EFSA) has also evaluated its safety. While some people have concerns about soy products, the amount of soy protein in lecithin is very low, and it is generally considered safe for consumption at typical levels.