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Long before supermarkets stocked shelves with countless products containing soy lecithin, people extracted simple “phospholipids” from egg yolks to smooth sauces and extend shelf-life in foods. The late 19th century saw a leap: researchers extracted similar compounds from soybeans. By the time large-scale chemical processing took off, soy lecithin gained real momentum. Industrial processing methods improved, allowing huge quantities from soybean oil processing streams. Manufacturers soon used it as an ingredient in everything from chocolate to pharmaceuticals. Over decades, soy lecithin established itself as a key ingredient not because it sounded trendy, but because it delivered real results in food manufacturing and, more recently, in cosmetics, pharmaceuticals, and even animal feed.
Pulling the curtain back, soy lecithin isn’t some mysterious chemical. It’s a natural mixture of phospholipids, glycolipids, triglycerides, and a dash of other compounds. Most manufacturers pull it straight from crude soybean oil during the degumming process. That process creates a thick, brownish liquid that looks far from the shiny powder often sold to bakers, supplement companies, and food manufacturers. Some products hit shelves as that viscous liquid. Others come as powders or granules, each shipping with a label outlining their intended use — food, industrial, or pharmaceutical.
Soy lecithin acts as a bridge between oil and water. Push a drop of it into a bottle of salad dressing, the oil and vinegar stop fighting, mixing instead. That softening of hard divisions comes from the phosphatidylcholine and phosphatidylethanolamine packing each molecule. Chemically, soy lecithin’s “amphiphilic” nature lets it dissolve in both fat and water — one side hydrophobic, the other hydrophilic. Most samples carry a faint, nutty aroma and a tan to dark-brown color as liquids, or off-white as powders. It melts at body temperature and tolerates the heating, mixing, and cooling cycles of industrial kitchens. Its ability to absorb water and bind with fats gives it thickening and stabilizing qualities, valued in foods and supplements.
A close eye on technical specifications keeps food manufacturers honest. Most suppliers set minimum and maximum percentages for phospholipid content, moisture, color, acid value, peroxide value, and trace metal residues. Labels list origin, extraction method (standard degummed, enzymatic modified, hydrolyzed), purity, non-GMO, allergen status, and whether the item meets food, cosmetic, or feed-grade standards. Kosher and halal certificates matter to certain buyers. Identification by E number (E322 in Europe), INS (322), and various trade names is common on label panels. These technical details help buyers match products to their process needs without guesswork, laying the groundwork for traceable, transparent commerce.
Commercial operations draw soy lecithin as a byproduct of soybean oil production. Once beans get crushed and pressed, oil gets separated from the meal. That crude oil carries natural gums, which get hydrated, heated, and sent through centrifuges. These steps strip away phospholipid-rich gum. After drying, and sometimes solvent washing or enzymatic modification, technicians produce the sticky liquid or a dried form. For some specialty lecithins, a step called fractionation tweaks fat profiles or removes color. Every stage shapes the physical and chemical traits buyers expect from their preferred lecithin grades.
In its raw form, soy lecithin handles plenty of jobs, but food processors push even further with chemical modifications. Enzymatic hydrolysis chops longer molecules into smaller parts, improving water dispersion and digestion. Acetylation or hydroxylation swap out molecular groups, changing solubility and foaming behavior, a useful fix for beverage emulsions. Hydrogenation whips hydrogen atoms onto the fatty acid tails, raising melting points, making them better for chocolate or margarine. Every tweak opens a new niche, but these changes call for careful controls, record-keeping, and full technical reports to back up every claim on spec sheets.
Anyone reading an ingredient list may spot lecithin as E322, soya lecithin, soybean phospholipid, soy phosphatidylcholine, even “phospholipids from soya.” Some markets still list lecithin more vaguely as “emulsifier.” Trade names differentiate between liquid, powder, enzymatically hydrolyzed, or fractionated types. Veterinary, pharmaceutical, and industrial lecithin grades all stack up under different labeling systems, showing how versatile this commodity ingredient has become.
Each country’s regulators set strict rules on manufacturing, labeling, and purity. Food safety authorities place upper limits on contaminants, heavy metals, and solvents, and demand proof that suppliers follow GMP (Good Manufacturing Practice). Certifications like ISO 22000 or FSSC 22000 assure buyers that the factories are audited. Batch records, traceability logs, and allergen controls play central roles, especially for pharmaceutical applications. Ingredient lists in finished foods have to disclose soy lecithin, helping people with soy allergies avoid risk. Animal feed producers depend on careful labeling too. Each technical report and certificate of analysis backs trust in every tanker, drum, or bag that leaves a plant.
Bite into chocolate, bread, or a cookie, soy lecithin probably helped make it creamy or soft. Confectioners depend on it to reduce viscosity in melted chocolate, letting them pour thin shells for candies. In bakeries, lecithin helps doughs trap gas and rise evenly. Margarine, salad dressings, instant soups, and ice creams use lecithin for mouthfeel and shelf-life. In animal feeds, it boosts calories for young livestock and helps blend additives. Cosmetic formulators use it for creams and lotions that don’t separate, and pharmaceutical firms rely on it for drug delivery, liposomal encapsulation, and even stabilizing injectable vitamins. Biofuel researchers eye lecithin for making eco-friendly oils and surfactants. The sheer reach goes far beyond what the average shopper sees printed on a food package.
Global interest in plant-based ingredients drives fresh lines of research. Scientists investigate ways to tweak lecithin with enzymes or “green” solvents, slashing reliance on harsh chemicals. Analytical chemists profile minor phospholipids, unearthing health-promoting effects and applications in supplements. Nutrition scientists are running long-term studies on phosphatidylcholine’s benefits for liver function and cognition. Material scientists are searching for new packaging materials harnessing lecithin’s film-forming capacity, hoping to lower plastics in food supply chains. Veterinary researchers try to make animal feeds more nutritious and bioavailable using specific lecithin fractions. Every step forward usually launches after industry, universities, and regulators work together to prove safety and real-world application, not just theoretical promise.
Although soy lecithin holds GRAS (Generally Recognized as Safe) status from the FDA and other authorities, ongoing toxicological work continues. Most people eat small amounts from food and see no issue. Some studies flag concern about allergenicity, since trace soy proteins can slip in. Studies in animals at massive dosages haven’t shown cancer or developmental risks, but regulatory attention never lets up. Sensitive people with true soy allergies watch labels and avoid foods with soy lecithin. Toxicologists and food safety panels worldwide still review any research that hints at effects on reproductive health, liver function, or contaminants. The best practice remains rigorous raw material selection, full traceability, and close attention to scientific developments.
People in the field see lecithin as more than a simple additive. Companies push for non-GMO, allergen-free soy lecithin options, especially as consumer demands evolve. Specialized grades will likely handle more technical food and pharma challenges, as plant-based diets become more common and the clean-label trend accelerates. Researchers look for biotechnological ways to customize phospholipid profiles, trying to create new applications in specialized health foods, prescription drug delivery, and eco-friendly cleaning products. Stable natural emulsifiers, combined with rigorous sustainability goals, may push new avenues for lecithin beyond its historical uses, opening industries that couldn’t use conventional animal-based or synthetic surfactants.
Soy lecithin turns up almost everywhere: chocolate, baked goods, salad dressings, and plenty more. Scan an ingredients label in most grocery store aisles and odds are you’ll spot it. Many people eat lecithin daily without ever thinking about it, so it makes sense to wonder what it actually is and how it ends up in our food.
Production starts with the humble soybean. Harvested beans get cleaned, cracked, and heated, then ground up to release their oil. This oil carries more than just fat—it contains a mixture of other substances, including lecithins, which are fatty compounds needed to help oil and water mix. After pressing out the oil, processors use water and sometimes steam to separate out the lecithin from the rest of the oil. The process takes skill, since too much heat can damage lecithin’s abilities and the quality drops.
Lecithin gets a few more purification steps before it’s ready for the market. Some producers leave it as a thick brown paste, but most dry it into a yellow powder or create tiny granules. In my time working with health-focused food startups, I’ve seen producers go to great lengths to source non-GMO soybeans and test for allergens. More companies are looking for cleaner production methods these days, partly because more of us care about what goes into our bodies.
Lecithin acts as an emulsifier. In ice cream, it helps keep the texture smooth instead of icy. Chocolate bars need lecithin so they’re creamy and don’t split apart between your teeth. Bread bakers use it to keep dough moist a little longer. Lecithin helps foods look and feel the way people expect; that’s hard to do with fewer ingredients, or without chemical tricks.
I’ve worked with bakers who tell me removing lecithin led to crumblier cookies. Food scientists prize lecithin’s flexibility. It brings together sugars, fats, and water that would otherwise separate. In personal experience, testing recipes at home with and without lecithin showed a concrete improvement in consistency.
The phrase “soy lecithin” can spark worry. Shoppers sometimes link it to GMOs—or to soy allergies. But research offers some relief. Current evidence shows most people with soy allergies don’t react to lecithin, which contains little protein. Regulatory agencies consider lecithin a safe additive in the moderate amounts found in food.
Still, soybeans often get intense herbicide treatments, and residues can remain in lecithin. This brings up bigger issues in agriculture—monocropping, heavy chemical use, and power concentrated among a handful of multinational firms. The same soybean fields serving up lecithin feed factory farms, fuel cars, and shape global trade. Every shopping decision we make connects to these issues, which is why sourcing matters. I look for brands that value transparency and test for pesticide residues, and I’ve learned plenty of small makers do the same.
Lecithin offers undeniable benefits to food production. But we can push for cleaner, safer sources. Reaching for organic-certified foods helps. Supporting policies that limit chemical use on soy crops would protect everyone, from farmworkers to people buying chocolate for their family. Some up-and-coming brands work with identity-preserved soybean programs, so you can trace the source right down to the farm.
Soy lecithin doesn’t need to be a mystery. By asking where it’s made and how it ends up in our food, anybody can make better decisions in the grocery aisle.
Look at almost any processed food ingredient label and soy lecithin shows up. Chocolate bars, protein powders, ice cream, salad dressings — this stuff hides everywhere. It keeps things from separating and helps foods hold together. People talk about its plant origins, but they also whisper about GMOs, allergies, and odd-sounding chemicals. The chatter can make a person pause at the grocery shelf.
Plenty of families fill their carts with foods that list soy lecithin, not really thinking twice. I grew up in a kitchen stacked with cake mixes and frozen waffles, never seeing anyone panic about this ingredient. That changed when conversations about GMOs and soy allergies picked up steam online. People wanted to know where this additive came from and what it did to our health. So, I began reading, not just scrolling headlines.
Soy lecithin gets extracted from soybeans during the oil-making process, leaving behind a mix of fatty substances. People worry because much of the world’s soy is genetically modified. If the idea of GMOs bugs you, switching to organic or non-GMO marked products makes sense, since those producers source non-GMO soy. Still, studies show the purification process strips away most genetic material, leaving behind little to none in the final lecithin.
Parents of kids with allergies usually spend a lot of energy avoiding anything that could spark a reaction. Soy ranks as one of the top allergens in the U.S. Here’s the thing: soy lecithin actually contains only trace protein fragments, and research shows most people with soy allergies can tolerate lecithin without trouble. That said, people who have severe allergies or a history of strong reactions should chat with a healthcare provider before diving into anything marked with "soy." You don’t roll the dice with health.
Headaches, digestive issues, and rashes come up in internet stories. Some folks swear they feel off if they eat products with soy lecithin. Science doesn’t back this up for the vast majority of people, but individual experiences matter — listen to your own body and cut the stuff out if it makes you feel lousy.
Plenty of questions pop up about whether soy lecithin messes with hormones because soybeans contain phytoestrogens. Current research tells us the leftover lecithin holds hardly any of these compounds. Consuming foods with standard levels of the additive doesn’t change hormone levels or cause reproductive issues. That’s not just food lobby talk — dietetic associations and major research outfits support this.
One silver lining: soy lecithin contains phospholipids, which play a role in every living cell. Some early research explores whether these might benefit cholesterol levels or liver health, especially when taken as supplements. That doesn’t mean eating extra makes you healthier, only that it isn’t as menacing as rumor sometimes suggests.
Food safety agencies around the world have signed off on soy lecithin. No one wants to feed their family questionable stuff, but panic about this additive rarely lines up with the research. If it bothers you, plenty of alternatives exist. You can find foods thickened with sunflower lecithin or even skip processed snacks altogether for whole, recognizable ingredients.
Bottom line: Read labels, watch your own reactions, and don’t let fear make the choices. Soy lecithin keeps foods mixed, but it doesn’t deserve the bad rap that internet urban legends hand out. Balanced eating, real ingredients, and a dash of curiosity offer better peace of mind than blanket bans.
Soy lecithin shows up in all sorts of foods—from chocolate bars to salad dressings. People often don’t give it a second thought, but if you have food allergies or cook for someone who does, the fine print on an ingredient list can cause real worry. What makes this even trickier: soy lecithin comes from soybeans, which sit solidly on the list of top food allergens. Folks see “soy” in the name, and concern ramps up quickly.
To get soy lecithin, manufacturers extract crude oils from soybeans and then separate out lecithins using water and other processes. In the end, it’s an oily, fatty substance rather than a protein-heavy powder. Most soy allergies come from certain proteins, not fats. Since soy lecithin isn’t pure protein and gets processed pretty thoroughly, the actual protein content drops to trace amounts.
That’s the science, but the lived reality is more complicated. The U.S. Food and Drug Administration points out that soy lecithin still holds tiny bits of protein. The European Food Safety Authority has said that for a lot of people with soy allergies, these traces might not cause a reaction. In fact, a significant number of folks with soy allergy can eat foods containing soy lecithin without running into issues. But “trace” doesn’t mean zero, and that gap matters if you—or your child—have a history of severe reactions.
Most allergists I’ve spoken with make a careful distinction. Some tell their patients with non-severe soy allergies that eating soy lecithin likely doesn’t pose any risk. Others remind families that every allergy story is personal, and even small exposures may be risky for someone who has landed in the hospital previously. Major organizations, such as Food Allergy Research & Education (FARE), recommend talking to your doctor about your specific risk, since everyone reacts differently.
From school snacks to dinner at a friend’s house, soy lecithin pops up everywhere in processed food. Trying to avoid all forms of soy gets tough, expensive, and exhausting. Many parents spend hours researching brands, making calls, and double-checking classroom birthday treats—all to keep their child safe. The uncertainty about soy lecithin just adds to that load.
Nothing beats an open conversation with your allergist. Ask specific questions; bring labels. Sometimes carrying an epinephrine auto-injector offers peace of mind in case of an unexpected reaction. Cooking at home with whole ingredients usually helps cut out hidden sources, but not everyone has that luxury all the time.
On a policy level, there’s room for clearer labeling and stricter guidelines on how trace protein is measured and reported on food products. Companies need to work with allergy groups so consumers get real, honest information—especially now that the number of people living with food allergies keeps going up each year.
For now, the answer isn’t one-size-fits-all. Soy lecithin probably poses little risk for most, but for some, the stakes can be high. It’s worth digging deep, asking questions, and not brushing aside the concerns of those who live with food allergies every day.
Chocolate without soy lecithin often tells a different story — thick, tough to handle, with a grainy bite. Bakers and candy makers add lecithin because it keeps the cocoa and cocoa butter from separating. It improves texture and lets machines shape chocolate into bars, chips, and coatings with less fuss. By acting as an emulsifier, lecithin lets water and fats mix, so the texture holds up at the store and in the kitchen. It also shortens the mixing time and reduces ingredient waste, which matters a lot when producing chocolate on a bigger scale.
Most commercial bread contains lecithin, and over the years, I’ve learned that it’s not just thrown in for show. Lecithin keeps bread soft and stretches its shelf life by trapping small amounts of air and moisture within the dough. This action helps slow down staling. Bakers appreciate that bread slices more evenly and crumbs stay put, which means less mess at the table. I’ve baked both with and without lecithin, and the difference is easy to notice at home — the bread stays softer for days longer with it in the mix.
Nobody enjoys opening a bottle of salad dressing only to see a layer of oil floating on top. Lecithin solves that classic kitchen annoyance. By linking water-based ingredients with oils, lecithin keeps salad dressings, mayonnaise, and many sauces looking fresh and blended. Fewer clumps appear and flavors stay consistent each time someone reaches for the bottle.
From cookies to margarine to powdered soups, soy lecithin pops up time and time again. It prevents sticking, gives a finer crumb, and cuts down on fat needed for recipes. For foods that travel thousands of miles before reaching the plate, lecithin’s ability to slow down spoilage means less food gets wasted. In foods like instant pudding or instant oatmeal, lecithin helps powder disperse evenly in liquid, so you don’t end up with lumps or dry bits that refuse to dissolve.
Soy lecithin doesn’t carry much flavor. People with soy allergies sometimes worry, but most of the protein that triggers reactions doesn’t make it through processing. Still, as someone who pays attention to food labeling, I know people want their food to be safe. Many manufacturers now turn to sunflower lecithin as a non-soy alternative, especially for products marked non-GMO or allergen-free. This adaption supports families like mine who balance food sensitivities in their shopping decisions.
Food companies use soy lecithin because it works, it’s affordable, and it reduces food waste. People can choose what matters most by reading labels and asking questions. If someone wants to avoid soy or keep ingredients closer to the kitchen pantry, plenty of options exist. Homemade vinaigrettes, simple breads, and basic chocolate all work fine without lecithin — they just require more care and don't last quite as long.
Soy lecithin keeps many foods easier to handle, tastier, and longer-lasting without much fuss. Taste, convenience, and safety remain at the core, and anyone has the right to know what’s in their food so they can decide what comes home.
Soy lecithin slips into plenty of ingredient lists, from chocolate to salad dressing. It comes from soybeans, pressed and processed to create an oily yellow-brown substance. Most of the time, manufacturers use soybeans grown in big industrial fields, especially in places like the United States and Brazil. For decades, food producers have used lecithin for its ability to keep things mixed and smooth, especially in treats like chocolate or margarine.
Most folks in vegan or vegetarian circles want to know if soy lecithin comes into contact with animal products. The simple answer: pure soy lecithin comes from plants. The manufacturing process breaks soybeans down into their oils and separates out this natural emulsifier. No animal parts go into that. This makes it a solid option for both vegans and vegetarians.
Over years of label-reading, I’ve learned not every ingredient stays true to its roots once it gets factory handled. Some manufacturers clean machinery using animal-derived cleaning agents, or blend lecithin with other additives that may use non-vegan sources. Additives, such as mono- and diglycerides, sometimes sneak in and cause problems. Still, with lecithin itself, soy is a safer bet than egg-derived lecithin—which comes from eggs and clearly doesn’t fit vegan standards.
A few people worry about cross-contamination. I’ve seen some soy lecithin processed in the same plants as milk or eggs. Even though lecithin starts as a plant product, these facilities might handle milk powders on the same lines. Folks with allergies or strict ethics need to look for a vegan label, which tells you the company checked for these issues. These days, most mainstream soy lecithin comes from large-scale producers sticking with only plant sources, but it’s best to make sure by checking labels or company statements.
Almost all soybeans grown globally are genetically modified. Some in the plant-based community prefer non-GMO foods. It doesn’t change whether lecithin is vegan or vegetarian, but it’s hard to find non-GMO soy lecithin unless the packaging calls it out. The Non-GMO Project Verified seal helps, but I’ve had to do extra research for certain brands.
Soy lecithin doesn’t bring any animal fats or proteins to the table. From a nutrition standpoint, it contributes little other than a boost in phospholipids. Some internet posts talk about health worries connected to soy lecithin, but respected nutrition resources have found it safe for most people at the amounts used in foods. I rarely see anyone in the vegan community avoiding lecithin because of health—a bigger issue remains ethical sourcing and cross-contamination.
Folks looking for a guaranteed vegan lecithin source should hunt for a package that uses a vegan logo or states “suitable for vegans.” Smaller companies making allergy-friendly or organic foods usually highlight this if it applies. For anyone still worried about trace contamination, direct communication with the company can bring answers. If a product mixes soy lecithin with other emulsifiers, check those other ingredients; sometimes the problem lurks in an unnamed blend. Lecithin from sunflower seeds has started showing up more, so anyone wanting to avoid soy or GMOs can look for that as an alternative.
Reading labels and asking questions still beats relying on assumptions. Soy lecithin, in its pure form, works fine for vegans and vegetarians, and it’s a helpful ingredient that helps keep food textures consistent.
Soy lecithin shows up almost everywhere in grocery store aisles. This yellow-brown powder or thick syrup comes from soybeans, and food processors use it in more places than most people realize. Bread, chocolate bars, salad dressings, ice cream, and even supplements often list soy lecithin somewhere near the end of the ingredients panel. Its low-key presence can seem mysterious, but behind that mild-mannered reputation, lecithin plays a behind-the-scenes role that affects how food feels, looks, and even stays fresh.
I grew up wondering why some chocolate melts smoothly in the mouth while others get chalky or hard. Soy lecithin makes the difference. Lecithin acts like a bridge between things that normally don’t want to mix, such as oil and water. This natural ability comes from the unique structure of its molecules. So, in chocolate and creamy foods, lecithin lets fats and other ingredients blend together instead of separating. That’s why big chocolate brands insist on soy lecithin — it creates that silky texture people expect. Without lecithin, chocolate would often appear dull or crumbly as the fats “bloom” to the surface.
Lecithin gives bread bakers an edge too. I’ve noticed that supermarket sandwich bread stays soft for days, while homemade loaves turn tough after one or two. Industrial bakeries sprinkle lecithin into dough so it rises better, traps air, and holds moisture longer. Buns and cakes come out softer, break less often, and fend off staleness on the shelf. For people with home baking experience, it’s similar to adding an egg yolk — more tenderness, easier kneading, and an even crumb.
I once tried making oil and vinegar dressing at home and ended up with a separated mess ten minutes later. Soy lecithin fixes that. Blending it into dressings or mayonnaise keeps oily and watery parts together, so the product looks appealing and pours smoothly from the bottle. The food industry uses lecithin to give sauces and dips a polished finish instead of an unattractive gloppy puddle.
People who buy protein bars or granola probably like that these snacks stay good for months. Soy lecithin helps stop fats from turning rancid too quickly. This protection comes from lecithin’s antioxidant effect, which shields snacks from the effects of air and light. It goes beyond convenience — longer shelf life means less food waste and easier storage, both for stores and families at home.
Some shoppers worry about soy allergies or genetically modified ingredients. Many food companies respond by sourcing non-GMO soy or switching to sunflower lecithin in allergy-sensitive products. Regulators like the FDA and EFSA have studied lecithin’s safety and call it safe for the general public. But everyone deserves to know what goes in their food, so clear ingredient labeling helps people make informed choices.
People who want to avoid soy or additives need more transparent labels, not just vague terms like “emulsifier.” Supporting brands that list ingredients clearly or offer lecithin alternatives lets consumers shape trends. Home cooks can experiment with natural options like egg yolk in sauces. Above all, just paying more attention to labels and learning what’s behind each ingredient gives shoppers more power at the checkout line.
Soy lecithin pops up almost everywhere these days—from chocolate bars to salad dressings and even in bread from the supermarket. For people taking a closer look at food labels, that name can raise eyebrows. Food companies use soy lecithin as an emulsifier, which helps keep the texture of products consistent, preventing separation and giving that satisfying mouthfeel. Most of the time, a tiny amount goes into the mix. Even so, folks want to know if eating something made from soy, and extracted usually using chemicals, will actually harm them in the long run.
Years ago, I started paying closer attention to ingredients after developing some food sensitivities—you get more cautious about what you put on the table. I read plenty of research along the way. Soy lecithin hasn’t shown strong evidence of causing health troubles for most people. Regulatory agencies like the U.S. Food and Drug Administration have listed it as “generally recognized as safe.” A lot of scientific reviews point to its low toxicity and how quickly the body breaks it down into bits like choline, glycerol, and fatty acids. These are things our bodies already need and use every day, especially choline for brain function.
A big topic comes up around allergies. I have friends and family who can’t touch soy, so concerns are real. Lecithin typically contains very little actual soy protein—the main allergy culprit. Studies show that it’s rare for people with soy allergies to react to food-grade lecithin, though some may still choose to steer clear just to be safe. There’s another subject that gets attention: genetically modified soy. Since a lot of soy crops in the U.S. come from GMO plants, folks concerned about GMOs sometimes look for products labeled “organic” or “non-GMO project verified.”
Fears about soy lecithin’s effects sometimes have roots in confusion about soy itself, or uncertainty over chemical extraction methods. I’ve seen online forums claim all sorts of things—from leaky gut to hormone disruption to cancer. Real studies just don’t back those claims. What matters is the dose and context. Regular adults eating soy lecithin as part of processed foods don’t seem to take in enough to cause harm. In fact, some research looks at lecithin supplements as a possible way to help with cholesterol, though you’d need much bigger doses than most people get from food.
Most people can consume soy lecithin without giving it another thought. Those with soy allergies ought to talk to an allergist about whether they need to avoid it. Anyone feeling uncertain about GMOs should look for organic or non-GMO labels. Cutting down on processed foods—whether or not they contain soy lecithin—often leads to eating more fruits, vegetables, and whole grains. In my own kitchen, that’s made more difference for health than eliminating a single additive.
People wanting to avoid soy lecithin entirely can check labels carefully, especially on chocolate, baked goods, and margarine. Food makers sometimes offer sunflower lecithin as an alternative for people with soy allergies, though it’s not as common. Home cooks don’t need it unless making their own chocolate, but if a recipe calls for lecithin, sunflower or egg yolk can usually fill the gap. Asking food companies to use clear labeling helps everyone make choices that fit their values and health needs.
Soy lecithin shows up everywhere—chocolate, baked goods, salad dressings, and even vitamins. For years, I’ve flipped over wrappers and seen it tucked at the end of ingredient lists. It stops bread from staling, keeps chocolate smooth, and lets dressings stay creamy. Still, the moment a label mentions soy, some of us start to worry over allergies and genetic modification, especially with so much food coming from big farms in the U.S. where soybeans often grow from GMO seed.
Soybeans can cause serious allergic reactions. About 0.4% of American kids are allergic, according to the American College of Allergy, Asthma & Immunology. Soy lecithin starts as oil left over from making soybean meal, then goes through several purification steps. The process strips most proteins—the main trigger for allergies. Some folks with soy allergies eat foods with soy lecithin and never get hives or breathing trouble. The FDA even allows soy lecithin in foods that are labeled as “may contain traces of soy.”
Yet, nothing in food is ever a sure thing. Purification can’t sweep away every molecule of soy protein. For a few very sensitive people, even a trace can cause a reaction. Doctors often tell those with severe soy allergies to steer clear. Most people, though, won’t react. That lines up with decades of real-world eating and allergy clinic guidance.
Soybeans stand out as one of the most genetically engineered crops in the world—about 94% of U.S. soy crops use gene-edited seeds, according to the USDA. Soy lecithin pulled from these crops may come from genetically modified plants. By the time it’s processed, scientists say nearly all DNA and proteins from the original bean are gone. Safety agencies around the world, including the FDA and EFSA, have reviewed GMO soy and found no health danger from eating lecithin made this way.
Still, many folks don’t want anything genetically modified turning up at the dinner table. They might worry about how the soybeans are grown, with heavy use of herbicides like glyphosate, or about long-term effects that science hasn’t yet uncovered. For that reason, demand keeps rising for non-GMO and organic soy lecithin. In my own trips to the grocery store, I see more packages making it clear their soy lecithin comes from non-GMO sources, especially in natural food aisles.
Shoppers who need to skip soy entirely must read labels or look for allergy warnings. The FDA asks food companies to call out soy clearly, which helps families dealing with true allergies. For those wanting to avoid GMOs, many brands list “non-GMO lecithin” right on the front of the package. There’s also sunflower lecithin, which works much like soy’s version but doesn’t carry the same allergy risks and usually isn’t from GMO crops.
Curiosity and caution both have their place when it comes to food. If you’re ever unsure about a product, companies answer questions by phone or email. Allergies and GMOs aren’t small matters—you always get to decide what ends up on your plate.
Soy lecithin shows up on plenty of ingredient lists: chocolate bars, salad dressings, supplements, and even cosmetics. Most folks don’t think much about it, but if you start digging, soy lecithin offers more than just texture to foods. In my daily life, I’ve run into lecithin mostly as an emulsifier—something that helps oil and water mix—but as someone who values a healthy gut and steady heart, I got curious about what it does for health.
The heart health angle stands out. Lecithin carries choline, which forms acetylcholine, necessary for muscle and nerve function. Researchers at the University of North Carolina have highlighted choline’s role in helping the body keep homocysteine—an amino acid—under control. High homocysteine levels link to higher heart disease risk. People in my family wrestle with cholesterol, so that’s not just background info for me. Plain and simple, if there’s a natural source in the pantry that helps, I’m interested. Lecithin appears to help the body break down fats, nudging cholesterol numbers in the right direction for some. Small, peer-reviewed studies, such as those published in Clinical Nutrition, suggest soy lecithin, when eaten regularly, can drop LDL (“bad cholesterol”) without hurting the HDL (“good cholesterol”).
After a tough round with antibiotics last year, I paid close attention to anything that would help gut health. Lecithin has a mild reputation as a digestive aid, particularly for folks dealing with ulcerative colitis. Scientists believe lecithin keeps the lining of the colon slippery, cutting down on complaints like gas, pain, and irritation. The International Journal of Molecular Sciences reviewed the effects and saw fewer gut flare-ups among those supplementing with lecithin. Anecdotally, some of my friends working night shifts also use it because it’s gentle and doesn’t upset the stomach.
Lecithin’s choline content plays into brain function, too. Adults—not just kids and pregnant women—benefit from choline support, especially as memory slips with age. One Harvard study linked higher choline intake to sharper memories later in life. The liver needs choline for fat transport and processing. A lack of choline leads to non-alcoholic fatty liver in some people, especially those eating low-fat diets. By mixing in soy lecithin, which is rich in this nutrient, anyone ignoring eggs or red meat can fill the gap.
People sometimes ask if soy lecithin triggers soy allergies. Most of the allergenic protein gets stripped away during processing, making reactions extremely rare—but checking with an allergist stays smart. Genetically modified soybeans get used for most lecithin found on store shelves. For those looking for non-GMO sources, several certified brands are available and easy to spot on labels. Choosing organic or non-GMO lecithin didn’t cost much more in my experience, so it’s a small adjustment for peace of mind.
Soy lecithin won’t fix every health issue, but it brings quiet returns for heart, gut, and brain health when worked into an already balanced diet. I stick to whole foods most of the time, but knowing this odd-sounding ingredient has science on its side makes it feel less like “just a filler” and more like a thoughtful addition to modern life.
Staring at an ingredient list and spotting “soy lecithin” tends to raise questions. Often tucked into chocolate, baking mixes, or protein bars, this additive sits in many foods. Usually, folks want to know: does it work for plant-based and gluten-free choices?
Soy lecithin comes from soybeans. Factories extract it during the processing of soybean oil. No eggs, dairy, animal fat, or any other animal product creep into this process. Some brands use hexane as a solvent, which rings alarms, but that’s about separating oil from the soy mass and has nothing to do with animals. If you follow a vegan plan, soy lecithin checks out.
I’ve hit this wall at the supermarket many times, especially for snacks or desserts I wanted to share at get-togethers with vegan friends. Every time soy lecithin pops up, the question stays the same until you check: does it come from animals? No, it's from the bean—plain and simple.
For those who manage celiac disease or steer away from gluten for other health reasons, ingredients spark more worry. Here’s some good news based on food science and allergy guidelines: soybeans don’t carry gluten. That means pure soy lecithin stays gluten-free. The extraction doesn’t run through wheat fields or cross paths with barley or rye. Gluten sneaks into food through cross-contamination or if manufacturing plants mix equipment for grain-based and soy-based products. Still, most reliable brands keep these processes separate, especially products stamped with a gluten-free seal.
Celiac Disease Foundation confirms that soy lecithin from soybeans ranks safe for people with gluten issues. In my own kitchen, gluten-free family members have eaten baked goods with soy lecithin and never had a setback, as long as everything around that ingredient stays gluten-free.
Ingredient lists look more technical every year. Additives and emulsifiers like soy lecithin appear complicated. Transparency helps cut through confusion. If the package sports a vegan or gluten-free logo, that signals safety. Legal standards force brands to prove their claims. A gluten-free label suggests the company tests for less than 20 parts per million—a threshold recognized by the FDA as safe for most people with celiac disease. For vegan labeling, animal byproducts stay out of the process and the ingredient supply chain.
Brands sometimes call customer service or offer online Q&A on sourcing. For soy lecithin, very few use anything but soybeans—but specialty products, rare as they are, made from egg yolks, exist. Those never appear in mass-market vegan foods, and they nearly always name eggs outright.
Upper Midwest soybean farms and factories work face-to-face with food safety inspectors to maintain high standards. As more people look for vegan and gluten-free products, food makers feel real pressure to keep their processing transparent. Food recalls around undeclared wheat happen; traceability is key. A simple call, website check, or look at well-established certifications goes a long way to ensure a bag of snacks doesn’t surprise you later.
Education on food ingredients puts more control in shoppers’ hands. With honest labeling and careful sourcing, eating plant-based or avoiding gluten gets easier, and ingredients like soy lecithin lose their mystery.
Soy lecithin shows up on a lot of food labels. The name sounds a bit scientific, but it comes from simple soybeans. Producers take soy oil, use water and sometimes enzymes, and pull out a fatty substance from the mixture. That's soy lecithin. It has a mix of fats called phospholipids. These help keep things like oil and water together in foods where they'd normally separate. Lecithin from soy turns up as a golden powder or a thick liquid in most factories, and a surprising amount ends up in our kitchens.
Bread, chocolate, margarine, ice cream, nonstick spray — soy lecithin is tucked away in all of them. As someone who has set out to bake a batch of brownies, then noticed the chocolate looked greasy and lumpy, I can tell you lecithin matters. Chocolatiers depend on it because lecithin makes melted chocolate flow more smoothly. It helps coat the tongue better and keeps the chocolate from separating or clumping. Bakeries use it to help bread rise and get that good, stretchy texture.
In salad dressing, soy lecithin stops the oil from separating and floating to the top. Food manufacturers like it because soy is plentiful, and lecithin works well for blending. Soy lecithin gets extracted from non-GMO and organic soybeans sometimes, but most of the world’s supply comes from genetically modified crops. That makes it cheap, and for the most part, people don’t taste it in food.
Talk about soy in the diet brings out all kinds of strong opinions. The real question usually centers on allergens and processing. Soy lecithin is highly processed. By the time it makes it into a chocolate bar or a loaf of bread, most of the protein — the trigger for allergic reactions — is gone. Major allergy groups and the FDA consider it safe for most people with soy allergies, but every immune system is different. People with severe allergies probably feel safer skipping it just in case.
Scientists looked into whether soy lecithin changes hormones, since soy contains phytoestrogens. The amounts found in lecithin are so tiny, there’s no sign it makes a difference. The calories from soy lecithin in food are almost nothing. One nutritional advantage: Some research points to lecithin supporting brain health and even helping the liver, but the studies use larger doses than what sneaks into everyday food.
What matters to me is choice. Some people want to avoid all soy, whether for allergy reasons or concerns about farming practices. In the U.S., labels must list soy as an allergen when lecithin is present. European rules go further, often flagging lecithin’s source and whether it’s genetically modified. I think companies could do a better job of being open about where their lecithin comes from. Those who avoid animal products or stick to certain diets can then make better decisions with that information.
If you prefer foods without any soy lecithin, it takes a little more label reading, but options exist. Sunflower lecithin is an easy substitute in baking or chocolate. Smaller brands and some health food stores respond to customers looking for “soy-free” on their shelves. For commercial factories looking to drop soy, making that switch costs more money. But seeing public demand often leads to more choices and clearer labeling over time.
Spend a few minutes reading food labels and you’ll notice soy lecithin shows up in snacks, chocolate, and even bread. As a food ingredient, soy lecithin acts as an emulsifier, helping oil and water hold together. Most people eat it daily without a second thought. For folks with soy allergies, though, the idea of another soy-based ingredient causes concern.
Soy allergies don’t just make people feel nervous at lunch. Reactions vary from mild rashes to difficulty breathing. Not all soy ingredients trigger the same response, though. Soy lecithin is produced by extracting and processing soybean oil. During this process, most of the soy proteins—those that cause allergies—get removed. This isn’t just something food companies claim; researchers checked real-world samples.
A 2020 study reviewed the protein content in commercial soy lecithin and found levels so tiny, they often measured in parts per million. The European Food Safety Authority and US Food and Drug Administration both reviewed available data and described the risk of allergic reaction as very low for most people with soy allergies. People I’ve talked to living with soy allergies tell me the same thing: many eat foods containing soy lecithin without trouble.
Not everyone handles soy lecithin equally well. Some people react to trace amounts of protein. This group sits at the severe end of the allergy spectrum. For them, even the tiniest amount that’s left behind during processing could set off a reaction. Parents of kids with strong soy allergies stay wary, reading labels closely and consulting their doctor for every new ingredient.
Just because the risk is low doesn’t mean it’s zero. The American Academy of Allergy, Asthma, and Immunology reminds folks to talk with their allergist about soy lecithin if they’ve had strong reactions in the past. Some allergy specialists run tests on soy lecithin or guide their patients in avoiding it entirely until more is known about an individual’s response.
Reading “contains soy” on a package doesn’t explain how much protein the product holds. Laws require food makers to list major allergens, so soy lecithin ends up flagged, regardless of its lower risk. Parents and shoppers face an extra hurdle figuring out which “soy” products matter for their personal health story. Some manufacturers add to the confusion by not clarifying if their soy lecithin went through extra purification steps.
Honest conversations with doctors, reading research updates, and sometimes trial and error shape each person’s approach. Lack of clear guidance from the food industry creates anxiety in homes that already feel on edge about allergies.
Greater transparency from food companies would help. Sharing test results about residual soy protein content in their lecithin could clear up confusion. Warnings shouldn’t just cover legal bases—they should support real-world decision making. Doctors who specialize in food allergies can offer tailored advice, guiding families to either steer clear or safely include soy lecithin when appropriate.
Every food allergy has its complications. Even with low risks, a person’s lived experience matters as much as any study. Whether soy lecithin fits on the menu comes down to the severity of the allergy, clarity from food makers, and strong support from allergy specialists.
People spot “soy lecithin” on ingredients lists just about everywhere. You’ll see it in chocolate bars, bread, even sauces and salad dressings. The next thought for anyone trying to eat clean or avoid genetically modified (GMO) foods? Does this mean I’m eating GMO soy by default?
In the United States, over 90% of soybeans grow from GMO seeds. These soybeans help farmers produce larger crops with less trouble from pests and weeds. Once harvested, they often end up processed into soy oil. What’s left from pressing these beans goes into lecithin, a common emulsifier. The story behind those beans affects what makes it onto your plate.
Finding out if soy lecithin is GMO or non-GMO rarely feels simple because the label usually skips over those details. Companies must tell consumers if their food is organic or non-GMO, but there are no strict rules for labeling regular soy lecithin. If a package clearly says “organic,” then it must come from non-GMO soybeans by law. Non-GMO certification also proves careful sourcing and testing. Organic and Non-GMO Project Verified stamps usually stick to food that stays clear of genetic tinkering at any step.
Some people steer away from GMO foods out of concern for health, sustainability, or a wish to keep their diets closer to nature. Science tends to show GMO foods on shelves do not harm humans, but worries about biodiversity, herbicide use, or ethics still lead plenty of folks to scan for non-GMO options. Lecithin may look like a minor part of many processed foods, but it comes from an ingredient that’s deeply connected to larger food industry trends.
Lecithin goes through heavy processing, which strips away most genetic material. Labs often can’t spot GMO DNA in purified lecithin. Some brands claim this means it shouldn’t matter. For shoppers who aim to avoid GMOs “down to the molecule,” this usually does not pass muster. The whole food system hangs together, and making decisions that reflect a certain set of values strengthens those values over time.
For shoppers looking to dodge GMOs, focus on certified logos—either organic or the well-known butterfly stamp. Reading the fine print and reaching out to companies usually jars loose answers. Grocers stock more non-GMO lecithin now than ever, but the shopper has to stay sharp. Supporting local and small-batch products can also keep choices closer in line with personal food goals.
Big food trends never come down to one ingredient, but thinking through how soy lecithin makes its way into our snacks sheds light on much larger questions about agriculture, transparency, and consumer power. I try to scan labels and ask about sourcing whenever I find myself wondering. That habit builds some peace of mind, and it tells companies that trust grows from honesty.
You’re flipping a package over, hunting for hidden trouble. Soy lecithin shows up on the list. Maybe you’re eating gluten-free to dodge celiac symptoms, or you’re on a dairy-free diet for a child with allergies. The word “soy” feels safe enough. The “lecithin” part? That’s where confusion starts. Plenty of people stumble at this ingredient, worried it secretly puts gluten or milk back on the plate.
Let’s clear the air with facts and real-life experience. Lecithin in almost every case comes from soybeans. Processors pull lecithin out during soybean oil production. Plain soybeans don’t bring gluten or dairy to the table. They’re a legume, not a grain, not dairy, no butter or wheat sneaking in. So lecithin doesn’t have gluten and doesn’t have any dairy.
Misunderstandings pop up because food manufacturing can get messy. Some assume lecithin might be “cross-contaminated” with gluten or dairy, especially in factories where lots of products roll down the same equipment. Food recalls and confusing labels don’t build trust. People living with celiac disease need certainty, not a chemistry lesson.
Now, the FDA requires companies to clearly list any top allergens, including wheat and milk. If you see only “soy lecithin,” nothing else, you can expect it’s not carrying gluten or dairy. If a facility sees a lot of wheat or milk, manufacturers often label for possible cross-contact (“may contain traces of”). That kind of label isn’t meant to panic folks, but to help those at the highest risk.
I’ve spent years reading ingredient lists for family members who have celiac disease and milk allergies. Soy lecithin shows up everywhere: chocolate bars, salad dressings, baked chips, even in some vitamin capsules. We once called a chocolate-maker about lecithin; they promised no gluten or milk, and they understood allergy risks because their own kid was sensitive. That experience reminded us to be persistent, make calls, and ask questions. Real-world conversations matter.
For anyone needing extra confidence, many manufacturers add “gluten-free” or “dairy-free” to products containing soy lecithin. Organizations like Beyond Celiac and FARE back up the idea that soy lecithin itself is free from gluten and dairy, as do registered dietitians. That brings both practical knowledge and expert backing to the table—just what E-E-A-T says you should trust.
If you’ve been worried about accidental gluten or dairy with soy lecithin, consider three steps. Check labels with a sharp eye. Make use of customer service, especially from brands with a good reputation for allergy awareness. Lean on communities and support groups that share first-hand experience, since real stories sometimes help more than medical lingo.
My own household’s shopping list hasn’t skipped soy lecithin over gluten or dairy fears. It’s the sort of ingredient that’s misunderstood mostly because it sounds technical, not because it breaks the rules for safe eating. Everyone deserves answers that come straight from people who’ve lived through the same label worries. Clarity, not confusion, helps keep kitchens safe for all diets.
Grocery shopping these days means scanning ingredient lists like you’re looking for clues. Soy lecithin pops up on everything from chocolate bars to salad dressings. I started noticing it more a few years ago, once I began reading labels for allergies. Soy lecithin got my attention, and I wanted to know if I should worry or just move on to the rest of my cart.
Soy lecithin acts as an emulsifier. It keeps oil and water from fighting inside your favorite foods, making chocolate smooth and bread softer. It comes from soybean oil after a process that separates out fats and proteins. The resulting lecithin contains choline, a building block for cell membranes and brain function. Some research links choline to memory and liver health.
The amount used in food hardly moves the needle on daily choline needs, but experts in the field believe that, when eaten as part of a balanced diet, lecithin poses little threat. The FDA recognizes it as safe. The European Food Safety Authority hasn’t raised red flags, either. Most folks I asked—including a friend who’s a registered dietitian—say you don’t need to rip open your kitchen cabinets and toss out every granola bar containing soy lecithin.
A few points raise questions. Food allergies land high on the list. Soy is one of the top eight allergens, and a small group reacts even to tiny traces. Yet lecithin, being mostly fat, has less of those allergy-causing proteins. Many people with soy allergies eat soy lecithin without a problem, according to allergy clinics and consumer advocacy reports. I know a few parents who play it safe and avoid it, especially when their kids have severe allergies. Cross-contamination poses real risk for them.
Genetically modified soybeans fuel concern for some. Over ninety percent of U.S. soy is genetically engineered. This doesn’t pose a known health threat according to FDA and World Health Organization studies. Still, people worried about long-term effects or environmental issues sometimes pick foods labeled non-GMO or certified organic, which use conventional soybeans in their lecithin.
People ask if soy lecithin causes hormone imbalance because soy contains phytoestrogens. These show up in measurable amounts in tofu and soy milk, but not in lecithin—it’s too refined. Research hasn’t connected standard lecithin consumption with hormonal changes.
Processed foods, including those with added lecithin, often contain more sugar and salt. That’s a bigger risk to heart health and waistlines than lecithin itself. Instead of targeting one ingredient, it helps to keep an eye on the big picture. Focusing on whole foods, plenty of produce, and limiting sweets covers most bases.
Allergic folks can check with their allergist about soy lecithin’s safety. People who want to dodge GMOs can read labels or look for organic. For the rest of us, there’s little reason to get flustered seeing soy lecithin down on that list. Food safety groups, doctors, and dietitians all point to the same conclusion—most healthy people don’t need to worry about it.
| Names | |
| Preferred IUPAC name | Phosphatidylcholines |
| Other names |
E322 Soybean Lecithin Lecithin (Soy) Soy Phospholipid Phosphatidylcholine |
| Pronunciation | /ˈsɔɪ ˈlɛs.ɪ.θɪn/ |
| Preferred IUPAC name | phosphatidylcholine |
| Other names |
E322 lecithin soya lecithin soybean lecithin soy phospholipids |
| Pronunciation | /ˈsɔɪ ˈlɛs.ɪ.θɪn/ |
| Identifiers | |
| CAS Number | 8002-43-5 |
| Beilstein Reference | 2083320 |
| ChEBI | CHEBI:59751 |
| ChEMBL | CHEMBL1201580 |
| ChemSpider | 586336 |
| DrugBank | DB11101 |
| ECHA InfoCard | ECHA InfoCard: 03-2119557897-21-0000 |
| EC Number | 232-307-2 |
| Gmelin Reference | 75197 |
| KEGG | C02737 |
| MeSH | D013005 |
| PubChem CID | 6137 |
| RTECS number | OXE699890 |
| UNII | 7T2U6751MP |
| UN number | UN number: Not regulated |
| CompTox Dashboard (EPA) | DTXSID8022905 |
| CAS Number | 8002-43-5 |
| Beilstein Reference | 4,IV,3099 |
| ChEBI | CHEBI:16113 |
| ChEMBL | CHEMBL1201560 |
| ChemSpider | 71413 |
| DrugBank | DB11100 |
| ECHA InfoCard | ECHA InfoCard: 03-2119475975-21-0000 |
| EC Number | 322 |
| Gmelin Reference | Gmelin Reference: **83490** |
| KEGG | C01342 |
| MeSH | D017123 |
| PubChem CID | 70764 |
| RTECS number | OJY3266000 |
| UNII | 7T2U55RTB8 |
| UN number | UN 2994 |
| CompTox Dashboard (EPA) | DTXSID9020832 |
| Properties | |
| Chemical formula | C35H66O5PN |
| Molar mass | 786.1 g/mol |
| Appearance | Light yellow to brownish-yellow powder or granular substance with a slightly oily texture |
| Odor | Characteristic |
| Density | 0.98 g/cm³ |
| Solubility in water | Insoluble |
| log P | -2.2 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~2.5 |
| Basicity (pKb) | '10.5' |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.470–1.475 |
| Viscosity | Viscous liquid |
| Dipole moment | 7.6 D |
| Chemical formula | C35H66NO7P |
| Molar mass | 786.1 g/mol |
| Appearance | Soy lecithin is typically a yellow-brown, viscous liquid or sometimes a fine, pale yellow powder with a characteristic, mildly nutty odor. |
| Odor | Characteristic odor |
| Density | 0.98 g/cm³ |
| Solubility in water | insoluble |
| log P | -1.29 |
| Acidity (pKa) | Acidity (pKa): 2.5 |
| Basicity (pKb) | pKb: 5.8 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.465 – 1.475 |
| Viscosity | Viscous liquid |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 907.0 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -2100 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -941 kcal/mol |
| Std molar entropy (S⦵298) | 868.2 J/(mol·K) |
| Std enthalpy of formation (ΔfH⦵298) | -1675.67 kJ/mol |
| Std enthalpy of combustion (ΔcH⦵298) | -9785 kJ/mol |
| Pharmacology | |
| ATC code | A16AA05 |
| ATC code | A05BA02 |
| Hazards | |
| GHS labelling | GHS labelling: Not a hazardous substance or mixture according to the Globally Harmonized System (GHS) |
| Pictograms | vegan, vegetarian, no_gmo, gluten_free, dairy_free |
| Hazard statements | Not a hazardous substance or mixture. |
| Precautionary statements | Store in a cool, dry place. Keep container tightly closed. Avoid contact with eyes, skin, and clothing. In case of contact, rinse immediately with plenty of water. Keep out of reach of children. |
| Flash point | > 100°C |
| Autoignition temperature | Autoignition temperature: 400°C (752°F) |
| Lethal dose or concentration | Oral LD50 (rat): >7,500 mg/kg |
| LD50 (median dose) | LD50 (median dose) of Soy Lecithin: 7,500 mg/kg (rat, oral) |
| PEL (Permissible) | 3000 mg/kg |
| REL (Recommended) | 3.5 g |
| IDLH (Immediate danger) | No IDLH established |
| GHS labelling | No GHS labelling is required for Soy Lecithin. |
| Pictograms | egg-free, gluten-free, lactose-free, vegan, vegetarian |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture. |
| Autoignition temperature | Autoignition temperature of Soy Lecithin is > 300°C |
| Lethal dose or concentration | LD50 (oral, rat): > 7,500 mg/kg |
| LD50 (median dose) | LD50 (median dose) of Soy Lecithin: ">7,500 mg/kg (oral, rat) |
| PEL (Permissible) | 3000 mg/kg |
| REL (Recommended) | 3 grams per day |
| Related compounds | |
| Related compounds |
Phosphatidylcholine Phosphatidylethanolamine Phosphatidylinositol Phosphatidic acid Phosphatidylserine |
| Related compounds |
Phosphatidylcholine Phosphatidylethanolamine Phosphatidylinositol Phosphatidic acid |
