A natural emulsifier derived mainly from soybeans, sunflowers, or egg yolks. It keeps fats and water from separating, making chocolate smoother, breads softer, and spreads more stable. Found in chocolate, baked goods, infant formula, pasta, and margarine. One of the most widely studied and trusted food additives. Approved by WHO, EFSA, and FDA with no significant safety concerns at typical food levels. If you're allergic to soy, check whether the source is soy-based — though highly refined lecithin rarely triggers reactions.
This additive is authorised to be used in the following 12 food categories:
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