Foods containing soy lecithin: Bread, chocolates, cookies, margarin, spreads, cosmetics

soy lecithin is often added or is naturally found inside:

- Bread (95% of bread sold)
- Chocolates (98% of chocolates sold)
- candy bars
- cookies
- margarin
- dressings
- spreads
- sauces
- pastes
- cakes
- anyhing sweet with chocolate, flour and fat
- 90% of foods with Sugar added have soy lecithine
- Caramel coloring
- Vegetable oil or oil blends
- Natural and artificial flavorings
- Methylcellulose
- Mono- and di-glycerides
- Vitamin E
- Hydrolyzed Vegetable Protein (HVP)
- Monosodium glutamate (MSG)
- soy oil
- Miso
- Natto
- Tempeh
- Soy Sauce (yes, it’s obvious but it’s also often overlooked!)
- Textured Vegetable Protein (TVP)
- Tofu
- most ready made food (food you just have to heat up)
- popcorns in a bag (margarine)

90% of cosmetics


read:
http://www.huffingtonpost.com/amanda-greene/soy-lecithin-why-is-it-in_b_28917...







COMPOSITION
Soy lecithin consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in various food applications.

PROCESSING
Lecithin is a combination of naturally-occurring phospholipids, which are extracted
during the processing of soybean oil. The soybeans are tempered by keeping them at a consistent temperature and moisture level for approximately seven to 10 days. This process hydrates the soybeans and loosens the hull. The soybeans are then cleaned and cracked into small pieces and the hulls are separated from the cracked beans. Next, the soybean pieces are heated and pressed into flakes. Soybean oil is extracted from the flakes through a distillation process and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation1
.

FUNCTIONAL BENEFITS

Lecithin is utilized in a wide variety of food and industrial applications. The French scientist, Maurice Gobley, first discovered the substance in 1850, and named it "lekithos," the Greek term for egg yolk. At the time, eggs provided a primary source of commercially-produced lecithin. Today, the majority of lecithin used in food applications is derived from soybeans.

Soy lecithin offers a multifunctional, flexible and versatile tool. It is probably best known
for its emulsifying properties, which help promote solidity in margarine and give consistent texture to dressings and other creamy products. Lecithin is also used in chocolates and coatings and to counteract spattering during frying. Additionally, its unique lipid molecular structure makes lecithin useful for pharmaceutical and cosmetic applications and various industrial uses such as paints, textiles, lubricants and waxes.
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