Soya lecithin is extracted from raw soybeans. It is mostly applied in the food industry as a preservative and flavour protector. Hexane, a chemical solvent, is first used to extract the oil which is then processed through a process known as degumming which facilitates the separation and drying of the lecithin.

28 grams of soybean lecithin has the following nutritional content:

1. 2.3 milligrams of vitamin E.
2. 51 micrograms of vitamin K.
3. 214 calories.
4. 98 milligrams choline.
5. 28 grams of fat.

• 1,438 milligrams omega-3 fatty acids.
• 11, 250 milligrams omega-6 fatty acids.

Application of soybean lecithin

1. It is used as an emulsifier.
2. It is used as a wetting agent.
3. It is used for viscosity reduction.
4. It is used as a release agent.
5. It is used in crystallization control.
6. It is used as an antioxidant.
7. It is applied to protect flavour.