Soy lecithin is comprised of three types of phospholipids, which are a class of fat and water soluble compounds. The phospholipids found in soy lecithin are: phosphatidylcholine (PC), phosphatidylinositol (PI), and phospathidylethanolamine (PE). The benefits of soy lecithin can be traced back to the presence of phosphatidylcholine and its synthesized form, choline.
Soy Lecithin Powder from non-genetically modified soybeans contains choline, a powerful fat emulsifying compound found in every cell in the human body. Choline solubilizes fats and cholesterol in the blood stream, helps maintain cell membranes, and plays a pivotal role in brain neurotransmission. It also helps to regulate hormones, protein, bone, fatty acid, amino acid, glycogen, and nerve and energy metabolism.
Soy lecithin acts an emulsifying agent and is used by the food industry in such items as margarine and chocolate, and also in dressings and other creamy products to maintain their texture. Food sources of lecithin include Brewers yeast, grains, fish, legumes, fish, and wheat germ.
Soy lecithin is composed of choline, linoleic acid, and inositol all part of the B vitamin complex. It is a compound derived from soybean oil and provides important benefits for everyone, but is vital for the elderly. Information from research is that it increases energy levels, protects organs and arteries from fatty build-up, and helps repair damage to the liver.
Soy Lecithin has been reportedly wonderful for your personal heart.
Soy lecithin is used in foods and other products because it is extremely versatile. In foods, soy lecithin’s properties as an emulsifier are partly responsible for the solidity of margarine and provide texture to a variety of creamy products like salad dressings and chocolates.
Soy lecithin is a byproduct of manufacturing soy-based vegetable oils. Because it’s readily available from plentiful soy bean crops all over the world, it’s the cheapest and easiest type of lecithin to mass manufacture. Lecithins can also be made from animal sources, like eggs (where lecithin was first discovered), but it’s a lot more difficult and thus more expensive.