Soy lecithin is a mixture of fatty, water-and-oil-loving phospholipid compounds, chiefly phosphatidylcholine among several others, obtained from soybean oil through a process called water degumming, in which water is used to separate these phospholipids out of the crude oil. In food manufacturing it works as an emulsifier and lubricant, most visibly in chocolate and other confectionery, where it lowers the viscosity of melted chocolate and helps control how sugar crystallizes, and in margarines and spreads, where it stabilizes the mixture of fat and water and reduces spattering during frying. Within the European Union it carries the food additive code E322, and because of consumer concern about genetically modified soybeans, some manufacturers now offer lecithin sourced from sunflower seeds instead.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.