Facebook Twitter LinkedIn RSS Feed

See an unfamiliar ingredient

Soup Can Ingredients

Search the Be Food Smart database

Keyboard

Enter food additive or ingredient name

Select and eat smarter food

Plate
Lecithin

Alternate Names

Soy Lecithin, Hydroxylated Lecithin

Description

Composed of phosphoric acid, choline, fatty acids and glycerol, it is a natural antioxidant and emulsifier. Egg yolks contain a high percentage of lecithin. Extracted from eggs, soybeans, sunflower oil, or corn. Used as an antioxidant and as an emulsifier (to help keep oils and water from separating). Hydroxlydated lecithin is used as an anti-foaming agent. Soy lecithin is obtained by degumming crude soy oil. Steam or Warm water is added to the crude soy oil, the mixture is stirred for 10-60 minutes and then the oil insoluble sludge is separated from the oil by centrifuge. The sludge is then bleached once or twice to reduce the color. Additives (soy oil, fatty acids or calcium chloride) can also be added to keep the final product from becoming a plastic solid when it is cool.

Lecithin - Quick Stats
Names

Soy Lecithin, Hydroxylated Lecithin

Allergy Information

Uses

Antioxidant, Emulsifier, Anti-Foaming Agent

E-Number

Unknown

Additional Information

Choline, a component of Lecithin, serves various functions in our bodies and seems to be especially vital in infants for proper brain development.



Found In

chocolate products, baked goods, frozen desserts, margarine, lard, cereal, candy, non-stick cooking spray

Possible Health Effects

Unknown

Allergy Information

Corn, May be Genetically Engineered or Modified, Eggs, May be of Animal Origin

Researcher Comments

Commercially processed soy lecithin is derived from soybean oil. Since most people with soy allergies are allergic to the soy protein (not the oil), some can tolerate soy lecithin. However, contamination does occur (meaning that protein can be found in soybean oil). Those with severe soy allergies should avoid altogether. Note that since most soy lecithin is derived from genetically modified soybeans, we recommend that people avoid soy lecithin unless it is from an organic and non-genetically modified source.

Online Resources/Related

Print Resources



Copyright May 20, 2010 Be Food Smart




Simply click one of the grades below to get a listing of all ingredients with that grade


A Grade B Grade C Grade D Grade F Grade G Grade

Google-Translate-English to French Google-Translate-English to Spanish Google-Translate-English to German Google-Translate-English to Italian
Follow BeFoodSmart on Twitter

Most Viewed

High Fructose Corn Syrup
BHA
Acesulfame Potassium
Dextrose
FD&C Red No.40
Sodium Benzoate
Maltodextrin
Xanthan Gum
Lecithin
Agar Agar
Guar Gum
FD&C Colors
Caramel Color
Annatto
Carrageenan
Sodium Nitrate
Carmoisine
Bromates
Cellulose Gum
Xylitol
Carnauba Wax