What is Soy Lecithin?

What is soy lecithin and why is it in everything? Also, why is it always associated with soy? Lecithin, by itself, is a fatty acid that derives from both plant and animals origins. Normally lecithin is taken from either egg yolks or soybeans, hence why you normally see soy lecithin. High in choline (an essential nutrient found in egg yolks, though egg yolk does contain a higher amount), which is normally grouped with vitamin B complex, it also has other acids and such good for nutrition.

Normally we found it used in baking and as an emulsifier. Take chocolate bars for example. Soy lecithin will keep the cocoa and cocoa butter from separating, thus creating a delicious bar of chocolate sweetness and holding it all together.

In baking, it helps keeps dough from sticking and helps it rise better. It can also be used in cakes, helping the cake mix to spread once wet ingredients are introduced.

Many people question if this well used, but not well known, ingredient is bad for you. As said before, it contains high amounts of choline, but you could get more from egg yolk, and avoid all the harmful effects of soy (which has been linked to, like so many other things, cancer and so many side effects that it's a surprise it is used so often). Lecithin itself though, whether soy or egg, is an emulsifier unlike all others. It is the only once that your body can completely metabolize, as where other ones have to pass through the kidneys and can cause strain on them.

Now, for those of you with soy allergies, can soy lecithin effect you? Those with minor allergies may find that soy lecithin, much like soy sauce, does nothing to irritate your condition (unless you have a large amount of it, and with soy lecithin it usually composes 1% or less of the product, according to the Wikipedia article on soy lecithin). That is because the processing soy lecithin goes through. When people react to soy, it is because of the proteins contained within the soy ingredient.

Soy sauce and soy lecithin have much less of the proteins, so if you are lucky you may get by without anything occurring to you. If I were you though, I wouldn't bother risking it.

Soy lecithin, derived from soy, is an emulsifier for candy and baking, which helps with everyday life and products. Though it may be safe for someone with a soy allergy, don't bother risking it, you can always find the same product without the soy.

Sources:

Information about the amount of soy lecithin contained in products, along with its digestibility supplied by: http://en.wikipedia.org/wiki/Soy_lecithin