Sunflower Soybean Canola Lecithin

Lecithin is a type of fat that acts as an emulsifier, meaning it helps mix ingredients that don't normally mix, like oil and water. It is commonly derived from soybeans, sunflower seeds, or canola seeds through a process that extracts and purifies the lecithin.

Manufacturers add lecithin to foods to improve texture and shelf life by preventing ingredients from separating. It is often found in baked goods, chocolate, and processed foods where it helps create a smoother consistency and better emulsification.

Lecithin is generally recognized as safe (GRAS) by the FDA for use in food. It is a common component of cell membranes and is involved in fat metabolism. International bodies like JECFA have evaluated lecithin, and it is widely used without significant controversy at typical consumption levels.