Lecithin
What is Lecithin?
Lecithin is a type of fat found in plant and animal tissues. It is commonly sourced from soybeans and sunflower seeds, and can also be derived from egg yolks. The extraction process typically involves using solvents to isolate the lecithin from the source material.
Is Lecithin a major allergen?
Lecithin can be derived from soya, which is one of the 14 major allergens that UK law requires to be emphasised on food labels.
What is Lecithin used for?
Manufacturers add lecithin primarily as an emulsifier, helping to blend ingredients that don't normally mix, such as oil and water.
Is Lecithin safe?
Lecithin is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations.
Why it's used
Manufacturers add lecithin primarily as an emulsifier, helping to blend ingredients that don't normally mix, such as oil and water. This improves texture and consistency in foods like biscuits, chocolate, and baked goods. It can also act as a stabiliser and aid in preventing fat bloom in chocolate.
Health notes
Lecithin is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. European bodies like EFSA have evaluated its safety. At typical dietary intakes, lecithin is generally considered safe and is not associated with adverse health effects. It is a naturally occurring substance in many foods, and the body uses it for various functions.
Allergen info
Lecithin can be derived from soya, which is one of the 14 major allergens that UK law requires to be emphasised on food labels. Consumers with soya allergies should check product labels carefully.
Foods that contain Lecithin
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