sojalecitin

Soy lecithin is a mixture of phospholipids derived from soybean oil. The major component is phosphatidylcholine, with smaller amounts of phosphatidylethanolamine and phosphatidylinositol, along with trace amounts of triglycerides and other lipids. It is produced as a byproduct of soybean oil refining and is refined, degummed, and often deodorized; fractionation may be used to enrich specific phospholipids.

Its primary function is as an emulsifier, helping oil and water phases mix and stabilizing emulsions in foods such as chocolate, margarine, dressings, baked goods, and confectionery. It also acts as a texture modifier and can improve shelf life. In cosmetics and pharmaceuticals, it serves as a dispersing agent and stabilizer.

Regulatory and safety considerations vary by region. In the European Union it is designated as E322; in the United States it is generally recognized as safe (GRAS). Because it is derived from soybeans, products containing soy lecithin may carry soy allergen labeling in many jurisdictions, and trace soy protein can remain despite refining. Most individuals with soy allergy tolerate highly refined lecithin, but sensitivity varies.

Other sources and varieties exist. Lecithin can also be produced from sunflower seeds or other oilseeds; sunflower lecithin is often marketed as an alternative with a different allergen profile and fatty acid composition. In markets, soybean-derived lecithin remains the most common emulsifier, frequently labeled simply as soy lecithin.