Soya lecithin

Soya lecithin is a natural emulsifier derived from soya beans. It is typically extracted from crude soya oil during the refining process, often involving degumming with water or steam. The resulting product is a complex mixture of phospholipids, triglycerides, and glycolipids.

Soya lecithin is widely used in the food industry as an emulsifier, stabiliser, and release agent. It helps to blend ingredients that don't normally mix, such as oil and water, creating smoother textures and preventing separation in products like chocolate, baked goods, and dressings. It also improves shelf life and aids in processing.

Soya lecithin is authorised as a food additive in the UK and the EU, listed on the Register of Food Additive Authorisations with the E-number E322. It has been evaluated by EFSA, which has not set a numeric acceptable daily intake (ADI). At typical consumption levels found in food, it is not associated with adverse health effects. While soya is one of the 14 major allergens requiring labelling, highly refined lecithin is often considered to have a low allergenic potential, though this can vary.