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Source
Not animal-derived
Allergen
No
Role in food
Soy lecithin acts as an emulsifier, helping to mix ingredients that normally wouldn't blend …
What it is
Soy lecithin is a type of phospholipid, a fatty substance, derived from soybeans. It is produced by extracting the oil from soybeans and then separating the lecithin from the oil. It is often used in its purified form as a food additive.
Why it's used
Soy lecithin acts as an emulsifier, helping to mix ingredients that normally wouldn't blend well, like oil and water. This makes it useful in a wide range of processed foods, including baked goods, chocolate, and dairy products, to improve texture and shelf life.
Health notes
In the U.S., soy lecithin is generally recognized as safe (GRAS) by the FDA when used as intended. It is a common food ingredient and is not typically associated with adverse health effects at the levels found in food. International bodies like JECFA have evaluated soy lecithin, and EFSA has also reviewed its safety. Evidence does not suggest significant health concerns for most people at typical consumption levels.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. However, the processing of soy into lecithin typically removes most of the allergenic proteins.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.