Soy lecithin is a  core part of the food industry owing to its emulsifying, aerating, stabilizing, and releasing properties and other important functions that it performs in food processing to determine the quality of the end product.

Chemically speaking, it’s a fat-water-soluble compound that’s naturally present in soybeans. Most commonly employed as an emulsifier due to its amphiphilic nature, it prevents water and fats from separating.

Is Soy Lecithin Harmful or Harmless: A Comparison

While it has been used in the food industry for ages, in recent years its adverse effects have been overly publicised disregarding all of its benefits. Through this article, we’ll try to take you back to square one by drawing a comparison between its dangerous and wholesome effects to establish which outweighs the other.

Harmful Effects of Soy Lecithin

Since the first thing that comes to mind anytime someone hears or reads that an edible contains soy lecithin is its harmful effects, that’s what we’ll talk about first.

It Contains Allergens

Over the years, it has become a known fact that soy products contain a very small ratio of allergens. While the portion is so small that it’s usually harmless, those with aggressive allergic tendencies can be impacted. As a result, they can experience rash, itching, and breathing difficulties.

The main culprit behind this reaction is soy protein. During the extraction of lecithin from its oil, negligible traces of protein remain present in the gum, which is impossible to separate. That’s why manufacturers always declare the presence of soy lecithin on their product labels.

There may be Remnants of Pesticides

More often than not, soybean crops are heavily sprayed with pesticides. According to some studies conducted by researchers in Norway and UK, soy crops are sprayed with glyphosate. Regardless of the process, they are put through, the crops cannot be entirely rid of glyphosate remnants.

Although the remnants are considered safe for human consumption, the same are also known to cause skin and eye irritation in many. Making it yet another reason most people avoid consuming anything with soy lecithin.

It’s a Genetically Modified Product

The risks of ingesting foods with GMO additives vary from toxicity and loss of nutrition to immuno-suppression and antibiotic resistance. Soybeans are amongst the most popular GMO product. Since the majority of soybean and maize crops farmed in the United States are genetically engineered, it’s nearly impossible to avoid them entirely.

As already mentioned, soy lecithin contains very little soy protein because its DNA is degraded during the extraction process to the point where it is impossible to detect whether the soy was genetically modified or not. So, unless the product reads "organic soy lecithin," it’s most likely considered a GMO product.

Benefits of Soy Lecithin

So far, we have covered the most commonly known harmful effects of soy lecithin due to which some manufacturers avoid using the additive in their products. However, many still consider soy lecithin to be one of the most useful additives in the food industry and still use it.

Looking at the benefits below may also change your mind about how you view this product. 

A Wholesome Additive

Soy lecithin is known to lower total cholesterol and LDL (bad) cholesterol levels. This, in turn, reduces the risk of heart disease. It also has anti-inflammatory properties that benefit people with arthritis and asthma. And, the most important biological amenity of soy lecithin is that it improves cognitive functions, especially in seniors.

In its purest form, soy lecithin helps preserve the cells thanks to its choline content. Healthier cells mean a stronger immune system and protection against multiple diseases. Atherosclerosis is also supplemented with soy lecithin and supports the hardening of arteries. A lesser-known fact about soy lecithin is that it also helps in repairing damaged liver an extent.

The health benefits that soy lecithin offers alone outweigh all of its adverse effects making it one of the biggest reasons most food manufacturers are still not a hundred per cent convinced to give it up entirely.

An Effective Fat Substitute

As a fat substitute, soy lecithin does not bring an aggressive change in the taste, mouthfeel, and texture of the end product. Its addition minimises shortening requirements by increasing the impact of the fat present in the mixture.

Soy lecithin also boasts fat to cover and spread among partially hydrated sugar, flour, and other components. It’s a fat substitute of choice for the manufacturing of chocolate, bread, and many other instant foods.

Bio-Degradability

Since lecithin is naturally present in soy and sunflowers, it’s biodegradable with little bioaccumulation potential. Although no studies have been conducted to assess the environmental danger of soy lecithin, based on its biological necessity, it’s not believed to be too hazardous to the environment when grown according to non-GMO practices.

A Multifunctional Material

We have said it many times, and we have no shame in repeating it, soy lecithin is a multipurpose, versatile, and adaptable substance. It’s perhaps best known for its emulsifying characteristics, which aid in the solidification of margarine and the consistency of dressings and other creamy goods.

It can also control the crystal formation viscosity and releasing properties of chocolates, coatings, and caramels, and prevent them from sticking for easy machinability.

Not only that, but it also acts as a plasticizer and a softener in chewing gums, instant foods such as cocoa powders, coffee creamer, and instant breakfasts. It's also added to bakery items, cheeses, dairy and imitation dairy products, and a variety of other things.

Functionality in Non-Food Applications

Because of its lipid molecular structure, lecithin is valuable in pharmaceutical and cosmetic applications, as well as paints, fabrics, lubricants, and waxes. Soy lecithin is mainly used as an emulsifying agent in personal care products such as lotions, creams, and shampoos.

In pharmaceutical manufacturing, it’s used as a coating agent for tablets and capsules and as an excipient in some injectable drugs. Soy lecithin also helps improve the flowability of powders easing the process of manufacturing tablets and capsules.

It’s used as a lubricant and release agent in the production of plastics, rubber, and other industrial products. It can also be used as a wetting agent in the production of paints and inks.

Conclusion

When you look at all of the benefits that soy lecithin offers, they outweigh its harmful effects on a large scale. If soy lecithin is extracted from non-GMO soybeans and is pesticide-free then its acceptance as a natural additive is increased.

Even though GMO soy lecithin properties are similar to the lines of non-GMO, the European market still favours the latter of the two. Fortunately, LECITEIN provides both variants of soy lecithin with non-GMO being completely traceable for transparency. So, if you are in the market for soy lecithin and are struggling to find a reliable resource, we can be of assistance. For details, visit our official website at www.LECITEIN.com.

Author : Raj Murad Views : 8

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