Soy Lecithin
Lecithin is a fat found in many foods; if its derived from soyabean, then it is termed as soy lecithin. It is also named as soy phospholipid, vitelline, vegilecithin, and other names.
Soy lecithin is available as an herbal supplement. Since proper regulatory manufacturing standards are not set for many herbal compounds, these herbal supplements must be purchased from a reliable source to minimize the risk of contamination and possible health affects.
How it is made?
The food additive lecithin is manufactured in an industrial process. Soy lecithin is created from the combination of soybean oil and hot water. Spinning the mixture rapidly leads to separation of lecithin.
Lecithin is “generally recognized as safe” (GRAS) by the United States Food and Drug Administration (FDA). When taken in reasonable amounts, it is unlikely to cause any adverse reactions.
Lecithin is widely used as a food additive - generally as a emulsifier or lubricant and also as antioxidant or flavour protector. On a daily basis, we can find soy lecithin in several dietary supplements. Ice cream and other dairy products, breads, infant formulas and other processed foods.
Health benefits:
- Lower Cholesterol and Reduced Risk of Heart Disease
- Clear Ducts for Breastfeeding
- Healthy brain function
- Healthier skin
- Source of choline
- Enhances taste or texture of a food product
- Better digestion
- Improved immune function
- Possible cancer relief
Lecithin supplements are used to treat several medical conditions and health issues, but research on their effectiveness is limited.
There are no well-documented interactions between lecithin and any medications, drugs, or medical conditions.
Testing for lecithin
- Microbiological purity
- Water (Karl-Fischer)
- Fat parameters, such as AV, POV, AI, TI, HI
- Color numbers (Gardner, APHA, iodine)
- Phospholipid content using HPLC
- Heavy metals screening using ICP-MS
