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.

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

• Cholesterol, vol. 2010, Influence of Soy Lecithin Administration on Hypercholesterolemia, 2010, Amouni Mohamed Mourad,Eder de Carvalho Pincinato, Priscila Gava Mazzola, Maricene Sabha, and Patricia Moriel
• Journal of the American Oil Chemists' Society, , February, 1983,
• Soy Info Center, A Special Report on The History of Soy Oil, Soybean Meal, & Modern Soy Protein Products, 2007, by William Shurtleff and Akiko Aoyagi

Print Resources

• Winter, Ruth. A Consumer's Dictionary of Food Additives, 7th Edition: Descriptions in Plain English of More Than 12,000 Ingredients Both Harmful and Desirable Found in Foods. Three Rivers Press, 2009
• Statham, Bill. Eat Safe: The Truth about Additives from Aspartame to Xanthan Gum. Running Press, 2008
• Minich, Deanna M. An A-Z Guide to Food Additives: Never Eat What You Can't Pronounce. Conari Press, 2009
• Farlow, Christine Hoza, D.C.Food Additives: A Shopper's Guide To What's Safe & What's Not. KISS For Health Publishing, 2007 Revised Edition

Copyright May 20, 2010 Be Food Smart