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Source
Not animal-derived
Allergen
No
Role in food
Soy lecithin is commonly used as an emulsifier, helping to blend ingredients that don't …
What it is
Soy lecithin is a fatty substance derived from soybeans. It is a mixture of phospholipids, which are components of cell membranes. It is typically produced by extracting oil from soybeans and then separating the lecithin from the oil.
Why it's used
Soy lecithin is commonly used 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 and shelf life. You can find it in a wide variety of processed foods, including baked goods, chocolate, margarine, and dressings.
Health notes
In the U.S., soy lecithin is generally recognized as safe (GRAS) by the FDA when used for its intended purpose. It is considered a food additive and is approved for use in many food products. International bodies like JECFA and EFSA have also evaluated soy lecithin. While generally considered safe, some individuals may have sensitivities or allergies to soy products.
Allergen info
Soy lecithin is derived from soy, which is one of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.