Soy Lecithin is a soybean-derived food additive that is used as a stabilizing agent across the pharmaceutical sector
Soy lecithin is a fatty substance that can be used in a variety of applications. Its uses in food products first began in the mid-1920s, at the same time that research into its therapeutic and industrial uses began. Most of the research in the early years was carried out in Germany and was focused on patent applications. The early inventors of soy lecithin included Heinrich Bollmann and Otto Rewald, who each received multiple patents in several countries. Soy lecithin Soy Lecithin is a phospholipid mixture that can be obtained from soybean oil. The composition of the lecithin depends on the source. The lecithin in soy is composed of phosphatidylserine and phosphatidic acid. The two types of phospholipids are separated through the use of a chemical solvent. The soy oil is then processed to separate the lecithin from the oil. The lecithin is then bleached using hydrogen peroxide. Soy lecithin is often added to food and used as a dietary supplement. It is commonly found in milk, a