EntranceSoy lecithin - necessary for strength and youth.
Soy lecithin is a fat-like substance, which includes phospholipids, triglycerides. It is made from soybean oil after refining. It is used in medicine, as a dietary biologically active additive, in the food and chemical industries.
Lecithin has been known to physicians since the middle of the 19th century. The first time was isolated from egg yolk. This substance, consisting of 60-65% of phospholipids. The rest is triglycerides and a very small proportion of other elements. Soy lecithin contains the following phospholipids:
- Phosphatidylcholine;
- Phosphatidylethanolamine;
- Inositol-containing phosphatides;
- Phosphatidylserine.
It also contains carbohydrates fatty acid, esters, biochromes, tocopherols and others. Under the influence of digestive enzymes, it is broken down, oleic, phosphoric and other acids, glycerol, choline are formed.
Health impact
Lecithin is a source of phospholipids, without which the existence of a cell is impossible, and hence the stable operation of the whole organism. The cell is formed from phospholipids, but at the same time they are an energy source for the cell.
Inositol and phosphatidylcholine are involved in the exchange of nerve impulses. These substances are lipotropics, break down and remove excess fat. Thanks to them, cholesterol is not deposited in the blood vessels, gallbladder and liver. They have an active choleretic effect, prevent the formation of gallstones, improve the absorption of vitamins and drugs by the body.
Medications with lecithin are prescribed for diabetes mellitus, after a stroke, for diseases of the heart and blood vessels. It stimulates the production of insulin.
Soy lecithin is especially useful for children and the elderly. It improves memory, has antioxidant properties and removes toxins from the body. Favorably affects the condition of patients with psoriasis and dermatitis. Helps maintain the health of people living in areas with high radioactivity, stimulates the excretion of radionuclides and salts of heavy metals.
Consequences of deficiency
With a deficiency of lecithin, the shells of the processes of neurons, the outer membrane walls of cells, become thinner, cerebral circulation is disturbed, irritability, insomnia, constant fatigue appear, memory and concentration of attention decrease. With a prolonged lack of this substance, the functioning of the liver, digestive, cardiovascular systems, and kidneys is disrupted.
You can restore the concentration of lecithin if you increase the content of liver, peanuts, eggs, meat in the diet.
The rate of lecithin intake for a person at different times of the day depends on the degree of physical activity. With increased physical activity, the concentration of lecithin in the muscles increases. This makes them more resilient. During such periods, consumption should be increased. But this should be done under the supervision of a doctor, because large doses require dietary adjustments, the use of additional amounts of vitamin C, calcium.
Benefit and harm
Despite the huge positive effect on the human body, soy lecithin is harmful if consumed uncontrollably. In case of an overdose, it depresses the endocrine system, causes allergies. Doctors say that the harm from it is much less than from many medicines.
Application
Soy lecithin is an excellent natural emulsifier and antioxidant. Thanks to these properties, as well as the beneficial effect on the work of almost all human systems and organs, it has been widely used in many areas of medicine and industries.
In production food products and semi-finished products soy lecithin is actively used as an emulsifier. It is added during the production process to margarine, dairy and vegetable mixtures. It increases the resistance of fats to separation, increases the density and plasticity of products.
At confectionery enterprises, it is added to icing and chocolate products to improve viscosity. When baking muffins, pies, cookies, it improves the removal of products from the mold. It is a significant component of confectionery fat.
In bakeries, it is added to the dough when baking bread to improve its workability. Such bread does not lose its original properties and appearance longer.
Lecithin retains moisture well in the skin cells, which makes it young and supple. It is actively used by cosmetologists in the composition of masks, gels, creams. The pharmaceutical industry produces dietary supplements and medicines containing soy lecithin.
It plays a significant role in the construction of the central and peripheral nervous systems. This is important for a child when the nervous system is just being formed. Lecithin activates concentration and thinking. Choline is involved in the development of memory. A sufficient amount in the children's diet is important because it supports fat metabolism, participates in hematopoiesis, stimulating the formation of red blood cells, and activates energy production. Therefore, soy lecithin is actively used in the manufacture of products. baby food. It is added to baby cookies, porridge, puree.
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Egg yolk (lekithos in Greek) gave the world one of the most important food ingredients of the phospholipid class.
It's about lecithin.
Discovered in 1850, the substance is a component of almost all vital systems and biochemical processes in the body at the cellular level.
Exists a large number of natural sources of lecithins:
- egg yolk;
- milk;
- butter and vegetable oil;
- fatty fish;
- liver;
- nuts (especially walnuts, almonds and peanuts);
- sunflower seeds, pumpkin.
AT Food Industry the additive is known as an antioxidant and E 322.
Lecithins, the official name, was enshrined in 2010 by the national standard of the Russian Federation (No. R 53970).
The international term is Lecithins.
Synonyms:
- lecithin;
- E 322 (or E-322), European code;
- phosphatides;
- phosphatide concentrate;
- soy lecithin.
Substance type
Lecithins E 322 is a mixture of phospholipids with triacylglycerols, glycolipids, carbohydrates, free fatty acids and other related substances.
Designed for use in the food industry as surfactants.
Depending on the method of production, they are divided into two groups.
Lecithin E 322(i)
Get from vegetable oils(usually soy, sometimes sunflower or rapeseed). Lecithin is a by-product of refining.
The substance can be isolated from eggs and other animal sources. The method is expensive, it is used in rare cases (usually for the production of elite cosmetics, medicines, dietary supplements).Produced in three types:
- standard liquid lecithin;
- fractionated lecithin enriched with phosphatidylcholine (can be either liquid or powder, in the form of granules or paste);
- defatted lecithin (powder, granules).
They differ from each other in the state of aggregation and the quantitative content of the main substance.
Lecithin E 322(ii)
It has a high content of lysophospholipids. Enzymatic hydrolysis of phospholipids makes it possible to obtain a product of two types: hydrolyzed liquid lecithin and defatted hydrolyzed lecithin (powder or granules).
The food additive performs a number of technological functions: emulsifier, stabilizer, flour improver, water-retaining agent.
Properties
| Index | Standard values |
| Color | light yellow to dark brown |
| Compound | mixture of phospholipids |
| Appearance | depending on the form produced: viscous liquid, powder, granules, waxy paste |
| Smell | characteristic of derived raw materials; the smell of acetone and other impurities is unacceptable |
| Solubility | good in fats, carbohydrates; medium in hot water, glycols; insoluble in cold water, acetone |
| The content of the main substance | 56-60% liquid, 95% powder or granules |
| Taste | characteristic of derived raw materials |
| Other | in native form it is prone to turbidity (hydration), darkens when heated |
Package
Container for packaging of food additive E 322 depends on its commercial form.
For packaging liquid lecithins use: 
- drums, barrels, canisters, flasks made of polymeric materials;
- steel barrels for foodstuffs of various capacities;
- flasks for milk and dairy products.
Transportation is carried out in tank wagons and tank trucks designed for food liquids and having heating devices.
Powdered lecithins are packed in dense polyethylene bags, after which they are placed in corrugated cardboard boxes.
Each unit of container is marked with the type of substance.Application
food industry
The main area of use of food additive E 322 is food production ( 95% of the total).
Lecithins increase the shelf life, prevent premature crystallization of fats, stabilize water-fat emulsions.
The antioxidant is: 
- confectionery(chocolate, sweets, cakes and others);
- ice cream;
- bakery products(improves dough plasticity, strengthens gluten);
- cocoa powder, milk powder (accelerates dissolution);
- margarines;
- condensed milk;
- pasta(excluding products from durum varieties wheat);
- refined vegetable oils (except olive).
Lecithins as an emulsifier and stabilizer are added to food colorings, fat soluble antioxidants and fruit glazing agents.
Food antioxidant E 322 is allowed in the production of products for baby food (10 gkg), human milk substitutes for infants and milk mixtures for subsequent complementary foods (1 hl).The allowable daily allowance is not regulated.
The Codex Alimentarius allows the use of food additive E 322 as an emulsifier in soups and bouillon cubes. fast food, breakfast cereals, cocoa, cottage cheese (total in 14 standards).
The low heat resistance of natural phosphatides narrows the scope of their application. Manufacturers are forced to use the modified antioxidant E 322.
It has nothing to do with GMOs!
Enrichment of lecithins with esters creates a synergistic effect, improves emulsifying qualities. The introduction of acetyl groups increases the heat resistance.
Cosmetic industry
The cosmetic industry could not ignore the substance that is part of the structure of cell membranes.
Antioxidant and emulsifier E 322 is an indispensable product in the composition of decorative cosmetics, skin care creams (including problem skin), hair products (shampoos, conditioners, paints).
Lecithins:
- nourish the skin, restore its elasticity;
- soften, relieve inflammation;
- prevent premature aging;
- normalize the function of fatty glands;
- strengthen the hair follicle, improving the structure of the hair.
The medicine
The pharmaceutical industry produces lecithin as a dietary supplement.
Antioxidant E 322 increases digestibility medicines reduces the likelihood of side effects.
Lecithins are the active ingredient in hepatoprotectors (drugs that restore the working capacity of the liver) and agents for the treatment of various forms of hepatitis.
Other
The antioxidant, stabilizing and emulsifying properties of lecithins are used in the production of a wide range of non-food products:
- paint and varnish products;
- solvents;
- ink;
- agricultural fertilizers;
- vinyl coverings;
- explosives.
Benefit and harm
The benefits of lecithins are due to their chemical composition. Food supplement E 322 contains: 
- phospholipids (participate in the construction and regeneration of cell membranes);
- polyunsaturated fatty acids (enhance immunity, strengthen blood vessels, participate in the process of hematopoiesis);
- (powerful antioxidant, protects cell membranes from destruction);
- carbohydrates (source of energy);
- plant sterols (lower the level of "bad" cholesterol, protect against infections);
- triglycerides (nourish cells, prevent the risk of developing a heart attack);
- vitamins of group B (responsible for the functioning of the nervous system, normalize acidity, improve memory).
Lecithin is well absorbed by the body, completely splitting.
Virtually no contraindications. An exception is individual intolerance.
People who are allergic to egg yolk should take products containing the E 322 supplement with caution.The popular opinion that lecithin can provoke premature birth is categorically refuted by science. A substance rich in tocopherols is necessary for the development of the fetus, maintains and stabilizes the hormonal background. 
Long-term studies conducted by Dr. Warren Meka (Columbia University) have proven the effect of choline, which is part of the food supplement E 322, on the development and memory capacity of a child.
Lecithins are approved for use in food production in Russia and the EAEU countries, Ukraine, the USA, Canada, Australia, New Zealand, Great Britain, and the EU states.
According to the degree of influence on human health, the substance belongs to class 4 ( low-risk).
In Russia, the use of potassium sulfite is allowed in strictly limited concentrations. In which foods this preservative is most often used, you will find out.
Main manufacturers
Russian production food additive E 322 has been steadily rising in recent years, crowding out leading foreign suppliers.
High-quality lecithin from non-GMO raw materials is produced by: 
- agro-industrial holding Sodruzhestvo Soya (city of Svetly, Kaliningrad region);
- Amuragrocenter LLC (Blagoveshchensk);
- group of companies "Kubanagroprod" (Krasnodar Territory);
- Protein Plus LLC (St. Petersburg).
The Techcon company (Moscow) produces lecithin from egg yolk for the needs of the cosmetic and pharmaceutical industries.
Among foreign companies, the leading positions are occupied by:
- ADM (Netherlands), has 46% of total imports;
- America's oldest Cargrill company, founded as a family business in 1865
- Japanese chemical holding Nikko Chemical.
The benefits of lecithins are obvious. Why does the controversy around the natural additive E 322 not subside, and a number of scientists demand to ban its use in food production?
The problem is unscrupulous food antioxidant manufacturers who use cheap genetically modified raw materials.
Multi-stage chemical purification of lecithins masks traces of GMOs.The European IP (Identitypreservation) system, introduced in 2000, is designed to control the quality and origin of raw materials.
Manufacturers using modified products must honestly report this on the packaging of the finished product. Not everyone obeys the law.
It is not necessary to refuse the supplement necessary for the body. It is enough to choose products of reliable manufacturers.
Lecithin E-322- a substance of plant origin with strong surface-active properties, due to which it is often used as food supplement-emulsifier. Its name comes from the Greek word lekithos - egg yolk, which is a rich source of lecithin.
Impact of lecithin E-322 on the body
Lecithin E-322 is an approved alternative to E-476 (polyglycerin or animal lecithin)
Lecithin- a substance necessary for the body. Lecithin consists of 50% of the liver, 1/3 of the brain insulating and protective tissues surrounding the brain and spinal cord. Lecithin necessary for the body as a building material for the renewal of damaged cells. It plays a key role in ensuring the full functioning of the brain and nervous system.
Lecithin it is the primary vehicle for delivering nutrients, vitamins, and drugs to cells. With a deficiency of lecithin, the effectiveness of the effects of drugs decreases.
Lecithin is a powerful antioxidant, prevents the formation of highly toxic free radicals in the body.
Lecithin can cause allergic reactions
Lecithin ( E-322). General information
Lecithin is a surface active agent. It works well at the interface of various substances. In the presence of two immiscible liquid phases, lecithin lowers surface tension and acts as an emulsifier. When interaction between the solid and liquid phase is necessary, lecithin acts as a wetting and dispersing agent. When used between solid phases, the substance works as a lubricating agent and release agent (non-sticking to moulds).
The use of lecithin E-322 in the food industry
Lecithin finds application in various areas of the food and non-food industry. In the food industry, the emulsifying properties of lecithin are used in the production of margarines, soluble vegetable and dairy products, and ready-to-eat glazes. The lubricating and releasing properties of lecithin are used in products such as frying fats and aerosol coatings. Lecithin also used to change the viscosity of various types of chocolate products and icings. In the production of bakery products, the use of lecithin leads to improved dough processing, better volume, and an increase in shelf life. In the production of crackers, cookies, cakes and pies, the use of lecithin improves shortening properties and acts as a release agent from molds.
Lecithin it can also be used in the food industry as an antioxidant (a substance that prevents oxidation). As an antioxidant lecithin It is used as a substance that prevents the aging of chocolate.
In non-food applications lecithin used in grease paints and their solvents, vinyl coatings and cosmetics. Other uses are paper processing, ink, fertilizer, explosives, pesticides.
Receipt
The richest natural source of lecithin is high-fat foods such as eggs and liver meat, but other foods such as peanuts, steak, and some fruits and vegetables are also sources of lecithin. In industry lecithin obtained from by-products of production soy flour and oils.
Today, soy lecithin is found in many foods. Some are natural sources, while others are added as an emulsifier. Many do not know about the health benefits of the substance, so they are cool about pastries and sweets, which include it. But in order to refuse, you should first learn about the harm and benefits of soy lecithin emulsifier? What is it, what is its composition and its effect on the body.
From this article you will learn:
What is soy lecithin
soy lecithinSoy lecithin is one of the lecithins - fat-like substances composed of triglycerides, phospholipids and a certain amount of other substances. Lecithins are of natural origin and are very valuable for the confectionery and food industries, as they are emulsifiers. general characteristics emulsifier E322 (lecithins) says that almost all of it is now extracted from the refining of fats.
An emulsifier is a substance that helps create emulsions from immiscible components. People have been using emulsifiers in cooking for centuries. In the modern world, synthetic substances and natural soy lecithin are in demand in this capacity.
What is lecithin made of?
Lecithins, including soy, may vary in chemical composition, since it depends on the composition of the feedstock - fat. But to one degree or another, it contains triglycerides, phospholipids, vegetable fat of the original type, free fatty acids, carbohydrates, esters, vitamins, biological pigments and sterols. The predominant share in the composition is occupied by phospholipids.
Soy lecithin harm and benefit
With so much of the world's soybeans being genetically engineered, many consumers are concerned about the GMO hazards of lecithin. However, laboratory studies confirm the same effect on the body of different types of lecithin, regardless of whether it is made from a GM culture or not. Firstly, the harm of GM foods has not yet been proven and is the subject of controversy in the scientific community. Secondly, experts note that during the production of lecithin, the oil undergoes such purification and chemical processing that it becomes impossible to determine the difference.
Use in the food industry
Food industry enterprises use lecithin for:
- increase in shelf life sweet pastries, of bread, confectionery products, chocolate;
- to create emulsion mixtures from components that are immiscible with each other (for example, water and fat);
- when emulsifier E322 is added, fats crystallize more slowly and, accordingly, remain liquid;
- lecithin does not flour products stick to the molds during the baking process;
- the addition of E322 emulsifier to frying oils prevents their strong spattering.
Active use in the food industry is due to the fact that soy is one of the most accessible sources of oil in the world. Consequently, the production of soy lecithin requires much less investment.
Lecithin in medicine: bio-supplements with lecithin
Lecithin is used in the medical and pharmacological industries, is available in the form of granules, solutions, capsules, gels, as a powder, etc. Often his reception is prescribed for the elderly and premature babies, as well as for people experiencing great physical and mental stress. Some gastroenterologists prescribe the use of this substance to those who suffer from colitis, gastritis, gastroduodenitis.
Soy lecithin granular instructions for use Purpose of dietary supplements with lecithin
The reason for creating a medicinal nutritional supplement was that a person with a deficiency of lecithin needs to eat a lot of containing foods to replenish it. Granular lecithin is prescribed for:
- nicotine addiction;
- metabolic disorders and predisposition to obesity;
- multiple sclerosis;
- hepatic diseases;
- cardiovascular pathologies;
- developmental delay;
- absent-mindedness, memory impairment and impaired attention.
Some lecithin dietary supplements are useful for pregnant women, while others are contraindicated. Therefore, before starting the reception, it is necessary to consult with doctors and study the instructions. Deciding how to use soy lecithin in medicinal purposes and how long to do it, you need to take only on the basis of medical recommendations.
It should also be mentioned what lecithin (E322) is used for in other industries. With its help, solvents, varnishes and paints, cosmetics, fertilizers, inks, pesticides, explosives are produced. Lecithin is important for the health of animals, so it is added to feed for livestock and poultry.
What products contain E322 emulsifier
Soy lecithin harm and benefit Although soy is the main source of E322 emulsifier these days, there are other natural sources of lecithin. What foods contain lecithin:
- fruits of other legumes: peas, chickpeas, lentils;
- sunflower seeds;
- wheat flour, grains and cereals;
- buckwheat;
- corn;
- avocado;
- yeast;
- walnut, cashew, peanut;
- olives, carrots and cabbage.
This once again proves that natural soy lecithin in products is not a “harmful” additive, but more than a natural ingredient that is present in the diet one way or another. Moreover, it is found in food not only of plant but also of animal origin: milk, cottage cheese, butter, beef meat, fish oils, liver, caviar and eggs.
The benefits and harms of lecithin. Effect of emulsifier E322 on the human body
Does our body need soy lecithin? Without a doubt, yes. Lecithin, not only soy, is an important substance for the healthy functioning of the human body, animals, birds, fish and plants. It is a structural component of cells that provides membrane fluidity. Due to this, nutrition and elimination of toxins or waste products occurs.
The role of lecithin in the process of life:
- provides regeneration of cell walls and transport of nutrients;
- serves as a material for the formation of surfactant, which is necessary for proper gas exchange in the lungs;
- increases nerve conduction, improving the functioning of the brain and nervous system;
- phospholipids occupy up to 50% of the volume of the liver and are essential for its stable operation;
- improves the ratio of "good" and "bad" cholesterol in the blood, reducing the risk of atherosclerosis;
- provides the body with energy with a lack of carbohydrates;
- improves skin condition.
The effect of the emulsifier on the body
With a sufficient amount of lecithins in the human body, everything goes “according to the regular schedule”: the cholesterol level stabilizes (in the absence of other negative factors), prevents the development of atherosclerosis, strengthens the vascular walls, and the liver functions productively. As a rule, in the diet of residents of the CIS countries there are enough sources of lecithin: wheat and dairy products, chicken eggs, buckwheat, legumes, fish. It is noteworthy that, unlike drugs that are prescribed for pathologies of cerebral vessels, lecithin has no side effects. In part, it even makes up for the lack of insulin.
The benefit of soy lecithin for people with liver disease is to improve the composition of bile and stimulate its release. In addition, the emulsifier contributes to a stable fat metabolism and maintains a healthy liver structure.
The emulsifying properties of soy lecithin help pregnant women to more easily endure childbirth. This product promotes the healthy development of the baby's brain and nervous system.
How a substance deficiency manifests itself: soy lecithin granular instructions for use
With a lack of lecithin, the membrane hardens, therefore, the nutrition of the cell significantly deteriorates. Doctors and biologists say that for the normal functioning of the body, it is necessary that lecithin makes up at least 40% of the total amount of available phospholipids. The most sensitive organs to the level of this substance are the liver and brain.
Lecithin deficiency in the body is expressed if a person experiences great physical and emotional stress. Due to the fact that the body cannot recover, emotional instability, nervousness appear, and sleep worsens. Children under 3 years of age develop headaches due to increased intracranial pressure. This, in turn, provokes irritability, mental instability, impaired speech development.
Children under 12 also have problems with the functioning of the nervous system and brain: memory weakens, absent-mindedness appears, fatigue quickly, mood changes dramatically, and immunity deteriorates. Adults with a deficiency of lecithin in the diet become irritable, anxious, chronically tired. They are tormented by headaches, neuroses and insomnia, depression develops. At any age, phospholipid deficiency affects the functions of the kidneys, liver and gastrointestinal tract.
Emulsifier E476: soy lecithin in chocolate harm and benefit
For many consumers, the question is what is soy lecithin in chocolate. This is the same substance described above. The presence of soy lecithin in the composition of chocolate products can be considered as a plus, because it is completely natural ingredient.
Soy lecithin in chocolate harm and benefit Soy lecithin e476 benefit or harm to the body?
E476 lecithin can be used as a complete alternative to the E322 emulsifier. Most often it is used in chocolate products. It is too natural product, the raw material for the production of which is castor oil. Industrialists consider E476 lecithin as a component to create homogeneous masses with low viscosity and good spreadability. This is advantageous, for example, in the production of chocolate, where E476 lecithin can replace expensive cocoa butter. This food additive is recognized as safe for health in the Russian Federation and the European Union and is approved for use in the food industry.
Contraindications and possible harm
Lecithin is a vital element that affects the entire body, so its benefits are obvious. However, as Paracelsus said, “nothing is without poison”, even such a valuable substance can be harmful. Potential Harm lies in individual intolerance (the consumer may not know about it) or unforeseen consequences of the use of genetic engineering products. BAA lecithin may not be available for use if you are allergic to other components of its composition.
There is an opinion among the people that lecithin is not recommended for pregnant women and those who have problems with the endocrine system, but this has not been confirmed by studies. Side effects from use in the form of dizziness, nausea, high salivation and dyspepsia can occur regardless of pregnancy. Soy lecithin is safe for men, because isoflavone phytoestrogens (it is believed that because of them libido decreases), after multi-stage processing, they are either absent or in an amount that cannot worsen men's health.
Description E322 lecithin is a plant-derived substance with strong surface-active properties, due to which it is often used as a food additive-emulsifier. Its name comes from the Greek word lekithos - egg yolk, which is a rich source of lecithin. The impact of lecithin E-322 on the body
E-322 lecithin is a licensed alternative to E-476 (polyglycerin or animal source lecithin)
Lecithin is a substance necessary for the body. Lecithin consists of 50% of the liver, 1/3 of the brain insulating and protective tissues surrounding the brain and spinal cord. Lecithin is necessary for the body as a building material for the renewal of damaged cells. It plays a key role in ensuring the full functioning of the brain and nervous system.
Lecithin is the main vehicle for delivering nutrients, vitamins and drugs to cells. With a deficiency of lecithin, the effectiveness of the effects of drugs decreases.
Lecithin is a powerful antioxidant that prevents the formation of highly toxic free radicals in the body.
Lecithin may cause allergic reactions Lecithin (e322). General information
Lecithin is a surface active agent. It works well at the interface of various substances. In the presence of two immiscible liquid phases, lecithin lowers surface tension and acts as an emulsifier. When interaction between the solid and liquid phases is required, lecithin acts as a wetting and dispersing agent. When used between solid phases, the substance works as a lubricating agent and release agent (non-sticking to moulds). The use of e322 lecithin in the food industry
Lecithin finds application in various areas of the food and non-food industries. In the food industry, the emulsifying properties of lecithin are used in the production of margarines, soluble vegetable and dairy products, and ready-to-eat glazes. The lubricating and releasing properties of lecithin are used in products such as frying fats and aerosol coatings. Lecithin is also used to change the viscosity of various types of chocolate products and icings. In the production of bakery products, the use of lecithin leads to improved dough processing, better volume, and an increase in shelf life. In the production of crackers, cookies, cakes and pies, the use of lecithin improves shortening properties and acts as a release agent from molds.
Lecithin can also be used in the food industry as an antioxidant (a substance that prevents oxidation). As an antioxidant, lecithin is used as a substance that prevents the aging of chocolate.
In non-food applications, lecithin is used in fatty paints and their solvents, vinyl coatings, and cosmetics. Other uses are paper processing, ink, fertilizer, explosives, pesticides. Receipt
The richest natural source of lecithin is high-fat foods such as eggs and liver meat, but other foods such as peanuts, steak, and some fruits and vegetables are also sources of lecithin. In industry, lecithin is extracted from by-products of soybean flour and oil production.