Soy lecithin is an emulsifier made from the fatty part of soybeans. It’s a waste product of soybean oil processing, which means it is incredibly cheap to produce. Soy lecithin is the primary source of phosphatidylcholine in our diets.
However, its composition is not entirely phosphatidylcholine — it’s a mixture of many different phospholipids and other substances including triglycerides, free fatty acids, sterols, and polar lipids.
oy lecithin is often used as an emulsifier or thickening agent in food products. It can be found in ice cream, chocolate bars, margarine, salad dressings, infant formula, and many other processed foods.
Soy Lecithin Composition
The composition of soy lecithin varies with the method of extraction. The nutritional composition of soy lecithin is 100% fat, as it is an extract of soybean oil. What really characterizes it is the type of fats it contains, which are called phospholipids:
|Nutritional composition of soy lecithin per 100 g.|
|Vitamin E||9,21 mg.|
Components of lecithin
Lecithin contains different types of fats, all of them beneficial. When we talk about lecithin we are referring to a type of fats called phospholipids. The most important thing about phospholipids is that they provide beneficial substances such as choline and inositol.
More specifically, according to the chemical definition of phospholipids (lecithins), its composition consists mainly of a molecule of glycerol, linked to two fatty acids and phosphatidic acid (phosphoglycerides). This molecule is linked to other substances, such as amino acids, through phosphatidic acid. This results in a large molecule called a phospholipid.
Depending on the type of substance to which phosphatidic acid binds, different types of phospholipids (types of lecithin) result.