FAQ

                      Frequently asked questions

                      Soy lecithin is a naturally occuring complex mixture of phospholipids, glycolipids, neutral lipids and sugars.

                      Soy lecithin is used in a wide range of foods and beverages as an emulsifier, a wetting and dispersing agent for powders, a release agent to prevent sticking at contact surfaces and as a dough improver for bakery products.

                      Soy lecithin is used in almost every category of processed food, including protein powders, aerosol pan release, sauces, gravies and fillings, nutritional beverages, desserts, baked foods, margarine, chocolate and pet foods.

                      In the body, lecithin can be converted to choline, an essential nutrient required for liver health, brain development and cognitive health.

                      In the United States the use of soy lecithin products in food, or in the production of food, for any purpose, required the declaration of “soy” as an allergen in the manner described by the law. Some specific Soy Lecithins are exempt from allergen labeling only when used as a release agent applied to food contact surfaces.

                      A soybean is made up of a variety of nutrients, including protein, carbohydrates and fats. Lecithin is also found in soybeans and may come from other sources including eggs, sunflowers and rapeseed.

                      Most Soy Lecithins do not contain ingredients of animal origin. Some products available in Europe may contain dairy ingredients.

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