Lecithin
The short version
A natural phospholipid mixture used as an emulsifier in chocolate, baked goods, and dressings.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
First isolated from egg yolk in 1845 by Maurice Gobley, who named it from the Greek lekithos (egg yolk). Today most commercial lecithin is extracted from soybean oil refining, with sunflower and rapeseed sources growing in popularity.
How it's used
Essential in chocolate manufacture (improves flow and reduces cocoa butter use), margarine, salad dressings, instant powdered foods, and bakery products. Typical use 0.1% to 1%.
Safety profile
GRAS status. No ADI specified — considered safe at normal use levels. Soy lecithin contains negligible soy protein but may carry a small allergy risk for highly sensitive individuals.
Physical & chemical properties
Viscous amber liquid or waxy solid. Amphiphilic — contains both polar and nonpolar regions, allowing it to bridge water and fat phases.
Regulation worldwide
Permitted worldwide as a food additive and dietary supplement. No quantitative restrictions in most jurisdictions.
Educational information only. Not medical or dietary advice.