Lecithin

Lecithin is a natural emulsifier belonging to the phospholipid group, naturally present in the cell membranes of both animals and plants. In the food industry, it is most commonly derived from soybeans or sunflower seeds. As an emulsifier, it helps bind fat and water components, making it widely used in the production of chocolate, mayonnaise, margarine, baked goods and various processed foods. In modern gastronomy, it is also used to create light, airy foams and espumas. Soy lecithin is one of the most widely used food additives in the world. It can also be used in home baking as a partial fat substitute.