Lecithin: why it’s found in so many foods (and if you should care).

A deep dive into the food additive lecithin: sources, production methods, health implications, and more.

Hello, readers! In this week’s deep dive, we’re talking about the food additive lecithin.

Lecithin: Let’s start with the basics.

Lecithins were first discovered in the 19th century and are now among the most commonly used food additives. You’ll find them in everything from baked goods and chocolate to salad dressings, non-dairy beverages, margarine, snack bars, and crackers.

The term lecithin refers to a mixture of phospholipids naturally found in both plant and animal sources. Common sources include soybeans, sunflower oil, corn, cottonseed, and eggs.

The chemical structure of lecithin (shown below) includes a “head” that is water-attracting (hydrophilic) and fat-repelling, along with components that are water-repelling (hydrophobic) and fat-attracting. This dual nature allows lecithin to interact with both water and fat, making it an exceptionally effective emulsifier in food products.

Chemical structure of lecithin. Source: https://pubchem.ncbi.nlm.nih.gov/compound/Lecithin

Lecithins are one of the most commonly used emulsifiers in processed food.