ADM Soya Lecithin is produced from phospholipids of the soybean. Phospholipids are removed from crude soybean oil by a process called degumming. The gums are dried and further processed into lecithin by addition of soybean oil and soybean fatty acids.
Most protein fractions are removed in the lecithin production process and should not be of allergenic concern to most individuals. It is used in foods as a viscosity modifier, dispersant, and lubricant.
Lecithins structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids are partly hydrophilic (attracted to water) and partly hydrophobic (repelled by water). Lecithins ability to simultaneously interact with oil and water makes it an effective emulsifier.
Non-genetic reconstructed soy lecithin
- Improves brain function
- Promotes healthy weight loss
- Lowers cholesterol
- Prevents disease
- Essential for liver health
Soy lecithin can be consumed or added directly to drinks.
It is also creatively used for developing new cuisine.