Used As An Emulsifier

Lecithin is a type of fat that occurs naturally in many foods, including soybeans, sunflower seeds, and eggs. It is often extracted from plant sources like soybeans or sunflower seeds through a process of oil extraction and purification.

Lecithin is used as an emulsifier, meaning it helps to mix ingredients that normally don't combine well, like oil and water. This makes foods smoother and prevents separation. It is commonly found in baked goods, chocolate, margarine, and salad dressings.

In the U.S., lecithin is generally recognized as safe (GRAS) by the FDA when used as a food additive. It is a source of choline, an essential nutrient. International bodies like JECFA and EFSA have evaluated lecithin and found it to be safe for consumption. No significant health concerns are associated with typical dietary intake.