lecithins

Lecithins are a group of fatty substances derived from phospholipids found in plant and animal tissues. The main component is phosphatidylcholine, with other major components including phosphatidylethanolamine, phosphatidylinositol, and phosphatidylserine. Lecithins are amphiphilic molecules with a hydrophobic fatty acid tail and a hydrophilic phosphate-choline head, which gives them emulsifying and liposome-forming properties.

Natural sources include soybeans, sunflower seeds, rapeseed, and egg yolk. Commercial lecithin is typically produced by solvent extraction and refining from these sources, often using hexane, followed by removal of solvents and deodorization. Lecithin products are sold as granules, powders, or liquids and may be fractionated to enrich phosphatidylcholine.

In food processing and other industries, lecithins act as emulsifiers, stabilizers, and dispersants, improving texture and shelf life in products such as chocolates, baked goods, dairy products, and spreads. In pharmaceuticals and cosmetics, they serve as lipophilic carriers and surfactants, and in biology, phosphatidylcholine forms part of cell membranes and can be used to make liposomes for drug delivery.

Dietary aspects: Lecithin contains choline, an essential nutrient, and its metabolism releases choline in the body. Health claims about lecithin lowering cholesterol or preventing disease are not robustly supported by evidence. Safety-wise, lecithin is generally recognized as safe (GRAS) in the United States; soy-derived lecithin may pose allergen risks for soy-allergic individuals, and egg-derived lecithin may involve egg allergies.

Regulatory notes: In the European Union, lecithin is listed as E322 and can be sourced from various plants or eggs.