Soy Lecithin
A natural emulsifier from soybeans that keeps chocolate and spreads smooth.
A by-product of soybean oil processing, lecithin stops oil and water separating in chocolate, margarine and dressings.
Generally recognised as safe; contains only trace protein so rarely an allergen issue. Usually derived from GMO soy.
A benign emulsifier — no meaningful health concern.
7 analyzed products
This is a widely used emulsifier that is generally regarded as safe. It is an allergen for people with soy allergies, but highly refined lecithin contains very little soy protein.
Generally recognized as safe by EFSA and FDA, and used to keep the spread smooth and prevent oil separation. Rated yellow because it is an allergen for some and is derived from a often-GM crop, though it is considered low risk.
A widely used and generally safe emulsifier, approved by the EFSA and FDA. It is rated yellow because it is a processed additive, some people have soy sensitivities, and soy is often genetically modified outside the EU.
A common emulsifier that is generally recognized as safe. It is a soy allergen to note for sensitive people.
A widely used, well-studied emulsifier that is generally recognized as safe. It is a soy allergen for sensitive individuals.
A widely used natural emulsifier that is considered safe by EFSA and the FDA. It may be a concern for people with soy allergy, though the refined form usually contains very little soy protein.
A widely used emulsifier that keeps the fat filling and cocoa evenly mixed. Regulators consider it safe, though soy-allergic people should check labels.