Ingredient Information

Function

Soy lecithin is used as a natural stabilizer for emulsifying fats in various food products. Soy lecithin is known to impart a creamy texture to wet and dry blends and dressings and to solidify margarine. It acts as a binding agent during frying. Soy lecithin is added to various edible coatings and chocolates as a stabilizer and emulsifier.

Lecithin is a group of yellow-brown fatty acids that can be extracted from plants and animals. Since lecithin is mainly a lipid compound, this food additive is used in prepared foods because of it lipid properties. Soy lecithin may be taken as a supplement since it contains many important nutrients. Chemically, lecithin is a combination of choline, inositol, phosphorous and linoleic acid. Good sources of lecithin are cabbage, brewers yeast, green beans, corn, meat, eggs, cauliflower and fish.

Other Use and Industries

The distinct lipid molecular structure of lecithin aids its use in textiles, paints, and lubricants. It is also used in the cosmetic and pharmaceutical industries due its emulsifying and stabilizing. In pharmaceuticals, soy lecithin is used as a wetting and stabilizing agent in the manufacturing of medications that come in the form of lipids. It is also is used as a chlorine carrier.

Soy lecithin is also used to feed animals.

Health Effects

Soy lecithin is a supplement that is believed to treat Alzheimer’s disease.

Soy lecithin serves as a source of choline, one of the main components of the cell membrane. Without adequate choline, the cell membrane would harden, preventing essential nutrients from entering and leaving the cell. Choline is also the precursor of the neurotransmitter acetylcholine, which is involved in brain memory, muscle control and liver health. Experts testify that lecithin and choline improve cardiovascular health, liver function, promote fertility and enhance athletic and physical performance.

Soy lecithin reduces the chances of developing nausea.

Lecithin derived from soy reduces cholesterol and triglycerides levels in the body while increasing the HDL (good cholesterol). This finding was published by the Journal of Nutrition.

A Brazilian study, published in the December 2008 issue of “Cell Biochemistry and Function,” suggests that soy lecithin significantly strengthens the immune system.

A Japanese study published in the October 2008 issue of “Colloids, Surfaces and Biointerfaces,” indicates that low cost medication prepared from soy lecithin is proven to be more effective in respiratory ailments.

Some experts claim that lecithin may help in a weight loss regimen.

Lecithin is beneficial for the gallbladder health by preventing gall stones from forming.

Soy lecithin is regarded as safe. If taken in significant ammounts it may lower blood pressure and raise good cholesterol.

Soy contains antinutrients which may prevent the absorption of beneficial nutrients from food. Soy also contains phytoestrogen which reacts with hormones in the system. There is evidence that soy lecithin affects blood sugar and increases the risk of heart disease. Furthermore, taking lecithin in excess may increase cholesterol.

Soy lecithin comes from soy beans; people allergic to soy or lecithin should avoid this food additive.

Soy lecithin overdose has been described as causing gastrointestinal symptoms like nausea, diarrhea, upset stomach and bloating.

Origins

Soy lecithin (E322), a naturally occurring mixture of phosphatides, is given the commercial name of lecithin. Lecithin can be extracted while processing soybean oil mechanically or chemically. Soy lecithin is obtained by cleaning and cracking soybeans into small pieces, and then heating and pressing them while still warm to change them into flakes. The flakes are then subjected to a distillation process in order to extract oil. Lecithin is separated from the oil by adding water and conducting a centrifugation process. Steam precipitation may also aid in separating lecithin from palm kernel oil.