Soy Lecithin
This is what the ingredient is.
Lecithin is a mixture of phospholipids extracted from soybeans. Naturally occurring in egg yolks, soybeans, and other plant/animal tissues.
Here is why it shows up on the label.
Emulsifier that helps mix oil and water-based ingredients. Used in chocolate, baked goods, margarine, and salad dressings to improve texture and prevent separation.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. with no usage limits. European food agencies allow it, with ADI not specified. Approved globally in US, EU, Canada, and worldwide.
Here is what research has found.
Extensively studied for safety. Review in Critical Reviews in Food Science (2018) confirms emulsifying properties. Generally well-tolerated with decades of safe use.
Here are a few things worth knowing.
Contains soy allergen - must be avoided by individuals with soy allergy. Trace amounts of soy protein may trigger reactions in highly sensitive individuals. Generally safe for most people.
Sources
- FDA GRAS List
- EFSA Opinion
- Critical Reviews in Food Science 2018
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.