lekitin

Lecithin, occasionally referred to as lekitin in some contexts, is a mixture of phospholipids derived from plant or animal tissues. The term encompasses several phospholipids, with phosphatidylcholine usually being the major component, along with phosphatidylethanolamine, phosphatidylinositol, and smaller amounts of other lipids.

Natural sources include soybeans, sunflowers, egg yolk, and other seeds or animal tissues. Commercial lecithin is typically extracted from soy or sunflower oil via solvent processing, then refined, dehydrated, and deodorized to yield granules, powders, pastes, or liquids suitable for use as an emulsifier.

Uses: In food production, lecithin acts as an emulsifier and stabilizer, helping blend oil and water in products such as chocolates, spreads, dressings, and baked goods. It is also used in cosmetics and pharmaceuticals for similar emulsifying properties and as a carrier in liposome formulations.

Dietary supplement: Lecithin is marketed as a supplement containing phosphatidylcholine and choline, touted for liver health or cognitive support, though clinical evidence varies by condition.

Regulation and safety: Lecithin is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration for use in foods; in the European Union it is approved as a food additive (E322). Allergic reactions are rare and adverse effects are typically mild, such as gastrointestinal upset at high intake.