The Following: Soy Lecithin
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What it is
Soy lecithin is a fatty substance derived from soybeans. It is produced by extracting oil from soybeans and then separating the lecithin from the oil. It is commonly used as an emulsifier, meaning it helps to blend ingredients that don't normally mix, like oil and water.
Why it's used
Manufacturers add soy lecithin to foods to improve texture, stability, and shelf life. It helps prevent ingredients from separating, creates a smoother consistency, and can act as a wetting agent. You'll find it in a wide variety of products, including baked goods, chocolate, margarine, and processed snacks.
Health notes
In the U.S., soy lecithin is generally recognized as safe (GRAS) by the FDA. It is widely used in foods and is considered safe for consumption at typical levels. International bodies like JECFA and EFSA have also evaluated soy lecithin. While some people may have sensitivities, it is not typically associated with significant health concerns at the amounts found in food.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten.