Lecithins

Lecithins are phospholipid products — phosphate esters of diglycerides (mostly oleic, palmitic, stearic and linoleic acids) esterified to choline (phosphatidylcholine), with phosphatidylethanolamine and phosphatidylinositol also present. Having both polar (phosphate-choline) and non-polar (fatty-acid) parts, they form micelles and bilayers and serve as versatile food emulsifiers (E322) — in chocolate (viscosity control), margarine, bakery and instant powders. Prevalent in soybeans and egg yolks and recovered as a by-product of soybean-oil degumming, commercial lecithin is standardised for phospholipid content; allergen labelling applies to soy-derived lecithin in sensitive markets.