View source for Lecithin

{{short description|Generic term for amphiphilic substances of plant and animal origin}}
{{Distinguish|Lectin}}
{{cs1 config|name-list-style=vanc}}
[[Image:1-Oleoyl-2-almitoyl-phosphatidylcholine Structural Formulae V.1.png|class=skin-invert-image|thumb|300px|An example of a [[phosphatidylcholine]], a type of [[phospholipid]] in lecithin. Shown in {{color|#800000|red}} – [[choline]] residue and [[phosphate]] group; {{color|light-dark(black,white)|black}} – [[glycerol]] residue; {{color|#008000|green}} – [[monounsaturated fatty acid]] residue; {{color|light-dark(#000080,skyblue)|blue}} – [[saturated fatty acid]] residue.]]
[[File:Lecithin-Formulierungen.jpg|thumb|The different forms of lecithin – powder, two different concentration liquids, granular and powder lecithin]]
'''Lecithin''' ({{IPAc-en|ˈ|l|ɛ|s|ɪ|θ|ɪ|n}} {{respell|LESS|ith|in}}; from the [[Ancient Greek]] {{lang|grc|λέκιθος}} {{Transliteration|grc|lékithos}} "[[yolk]]") is a generic term to designate any group of yellow-brownish [[lipid|fatty]] substances occurring in animal and plant tissues which are [[amphiphilic]] – they attract both water and fatty substances (and so are both [[hydrophilic]] and [[lipophilic]]), and are used for smoothing food textures, [[Emulsion|emulsifying]], [[Homogenization (chemistry)|homogenizing]] liquid mixtures, and repelling sticking materials.<ref>{{cite web |url=http://www.merriam-webster.com/dictionary/lecithin |title=Lecithin |website=Merriam Webster Dictionary Online |access-date=2015-11-18 |archive-date=2018-06-12 |archive-url=https://web.archive.org/web/20180612210956/https://www.merriam-webster.com/dictionary/lecithin |url-status=live }}</ref><ref>{{cite book |chapter-url=https://books.google.com/books?id=_2Vgsk7o9LsC&pg=PA109|title=Lecithins: Sources, Manufacture & Uses|first=Bernard F.|last=Szuha|publisher=The American Oil Chemist's Society |isbn=0-935315-27-6|chapter=Chapter 7|page=109|year=1989}}</ref>

Lecithins are mixtures of [[glycerophospholipid]]s including [[phosphatidylcholine]], [[phosphatidylethanolamine]], [[phosphatidylinositol]], [[phosphatidylserine]], and [[phosphatidic acid]].<ref>{{cite book|editor1-last=Smith |editor1-first=Jim|editor2-last=Hong-Shum|editor2-first=Lily|title=Food Additives Data Book |date=2011 |publisher=Wiley-Blackwell |location=Chichester, West Sussex |isbn=978-1-4443-9773-4 |page=334 |edition=2nd |quote=Complex mixture of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, glycolipids, etc.}}</ref>

Lecithin was first isolated in 1845 by the French chemist and pharmacist [[Theodore Nicolas Gobley|Théodore Gobley]].<ref>{{cite journal
 |last=Gobley |first=Théodore |year=1846
 |title=Recherches chimiques sur le jaune d'œuf |trans-title=Chemical researches on egg yolk
 |journal=Journal de Pharmacie et de Chemie |series=3rd series |volume=9 |pages=81–91
 |url=https://books.google.com/books?id=DC04AAAAMAAJ&pg=PA84 |language=fr}}</ref> In 1850, he named the phosphatidylcholine {{lang|fr|lécithine}}.<ref>{{cite journal
 |last=Gobley |first=Théodore |year=1850
 |title=Recherches chimiques sur les œufs de carpe |trans-title=Chemical researches on carp eggs
 |journal=Journal de Pharmacie et de Chemie |series=3rd series |volume=17 |pages=401–430
 |url=https://books.google.com/books?id=vQVCAAAAcAAJ&pg=PA411 |language=fr
 |quote=''Je propose de donner au premier le nom de ''Lécithine'' (de λεκιθος, jaune d'œuf), parce qu'on le rencontre en grande quantité dans le jaune d'œuf'' ... (I propose to give to the former the name of ''lecithin'' (from λεκιθος, egg yolk), because it is encountered in great quantity in egg yolk ... )}}</ref> Gobley originally isolated lecithin from [[egg yolk]] and established the complete chemical formula of phosphatidylcholine in 1874;<ref>{{cite journal
 |title=Sur la lécithine et la cérébrine |trans-title=On lecithin and cerebrin |year=1874
 |first=Théodore |last=Gobley
 |journal=Journal de Pharmacie et de Chimie |series=4th series |volume=19 |pages=346–353
 |url=https://books.google.com/books?id=ypdGAQAAMAAJ&pg=PA346 |language=fr}}</ref> in between, he demonstrated the presence of lecithin in a variety of biological materials, including [[venous blood]], human lungs, [[bile]], [[roe]], and [[brain]]s of humans, sheep and chicken.

Lecithin can easily be extracted chemically using solvents such as [[hexane]], [[ethanol]], [[acetone]], [[petroleum ether]] or [[benzene]]; or extraction can be done mechanically. Common sources include egg yolk,<ref name="WebMD on lecithin 2019"/> marine foods, [[soybean]]s,<ref name="WebMD on lecithin 2019">{{cite web | title=Lecithin: Uses, Side Effects, Interactions, Dosage, and Warning | website=WebMD | date=2019-01-30 | url=https://www.webmd.com/vitamins/ai/ingredientmono-966/lecithin | access-date=2019-06-18 | archive-date=2019-06-18 | archive-url=https://web.archive.org/web/20190618051017/https://www.webmd.com/vitamins/ai/ingredientmono-966/lecithin | url-status=live }}</ref> milk, [[rapeseed]], [[cottonseed]], and [[sunflower oil]]. It has low [[solubility]] in water, but is an excellent [[emulsifier]]. In aqueous solution, its [[phospholipid]]s can form either [[liposome]]s, [[Lipid bilayer|bilayer sheets]], [[micelle]]s, or [[lamellar structure]]s, depending on hydration and temperature. This results in a type of [[surfactant]] that usually is classified as [[amphipathic]]. Lecithin is sold as a [[food additive]] and [[dietary supplement]]. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in [[non-stick cooking spray]].

==Production==
Commercial lecithin, as used by food manufacturers, is a mixture of [[phospholipid]]s in [[Vegetable fats and oils|oil]]. The lecithin can be obtained by water degumming the extracted oil of seeds. It is a mixture of various phospholipids, and the composition depends on the origin of the lecithin. A major source of lecithin is [[soybean oil]]. Because of the [[European Union|EU]] requirement to declare additions of allergens in foods, in addition to regulations regarding [[genetically modified crops]], a gradual shift to other sources of lecithin (such as sunflower lecithin) is taking place.<ref>{{cite web |last=Efting |first=Mike |date=August 3, 2021 |title=Emulsifier alternative: sunflower lecithin |website=Food & Beverage Insider |quote=Sunflower lecithin is a promising alternative to the more common soybean lecithin, and could face increased demand from suppliers as a non-GMO product. |access-date=July 24, 2023 |url=https://www.foodbeverageinsider.com/fats-oils/sunflower-lecithin-formidable-emulsifier |archive-date=July 24, 2023 |archive-url=https://web.archive.org/web/20230724222511/https://www.foodbeverageinsider.com/fats-oils/sunflower-lecithin-formidable-emulsifier |url-status=live }}</ref> The main phospholipids in lecithin from soy and sunflower are [[phosphatidylcholine]], [[phosphatidylinositol]], [[phosphatidylethanolamine]], [[phosphatidylserine]], and [[phosphatidic acid]]. They are often abbreviated to PC, PI, PE, PS and PA, respectively. Purified phospholipids are produced by companies commercially.{{citation needed|date=January 2025}}

===Hydrolysed lecithin===
To modify the performance of lecithin to make it suitable for the product to which it is added, it may be hydrolysed enzymatically. In hydrolysed lecithins, a portion of the phospholipids have one fatty acid removed by [[phospholipase]]. Such phospholipids are called lysophospholipids. The most commonly used phospholipase is phospholipase A2, which removes the [[fatty acid]] at the C2 position of glycerol. Lecithins may also be modified by a process called [[fractionation]]. During this process, lecithin is mixed with an alcohol, usually [[ethanol]]. Some phospholipids, such as phosphatidylcholine, have good solubility in ethanol, whereas most other phospholipids do not dissolve well in ethanol. The ethanol is separated from the lecithin sludge, after which the ethanol is removed by evaporation to obtain a phosphatidylcholine-enriched lecithin fraction.{{citation needed|date=January 2025}}

===Genetically modified crops as a source of lecithin===
As described above, lecithin is highly processed. Therefore, genetically modified (GM) [[protein]] or [[DNA]] from the original [[Genetically-modified crops|GM crop]] from which it is derived often is undetectable – in other words, it is not substantially different from lecithin derived from non-GM crops.<ref name=MarxDissertation>{{cite thesis|first=Gertruida M.|last=Marx|type=PhD|publisher=University of the Free State|date=December 2010 |url=http://etd.uovs.ac.za/ETD-db/theses/available/etd-10042011-094627/unrestricted/MarxGM.pdf |title=Monitoring of genetically modified food products in South Africa |archive-url=https://web.archive.org/web/20150109042604/http://etd.uovs.ac.za/ETD-db/theses/available/etd-10042011-094627/unrestricted/MarxGM.pdf |archive-date=2015-01-09 }}</ref> Nonetheless, consumer concerns about [[genetically modified food]] have extended to highly purified derivatives from GM food, such as lecithin.<ref name=Navigator>{{cite web|website=FoodNavigator|date=July 1, 2005|url=http://www.foodnavigator.com/Science-Nutrition/Danisco-emulsifier-to-subsitute-non-GM-soy-lecithin-as-demand-outstrips-supply|title=Danisco emulsifier to substitute non-GM soy lecithin as demand outstrips supply|access-date=January 15, 2013|archive-date=October 21, 2013|archive-url=https://web.archive.org/web/20131021114339/http://www.foodnavigator.com/Science-Nutrition/Danisco-emulsifier-to-subsitute-non-GM-soy-lecithin-as-demand-outstrips-supply|url-status=live}}</ref> This concern led to policy and regulatory changes in the [[European Union|EU]] in 2000, when Commission Regulation ([[European Commission|EC]]) 50/2000 was passed<ref>{{cite web|url=http://eur-lex.europa.eu/smartapi/cgi/sga_doc?smartapi!celexapi!prod!CELEXnumdoc&lg=EN&numdoc=32000R0050&model=guichett|title=Regulation (EC) 50/2000|website=europa.eu|access-date=2013-01-15|archive-date=2013-10-16|archive-url=https://web.archive.org/web/20131016012459/http://eur-lex.europa.eu/smartapi/cgi/sga_doc?smartapi!celexapi!prod!CELEXnumdoc&lg=EN&numdoc=32000R0050&model=guichett|url-status=live}}</ref> which required [[Regulation of the release of genetic modified organisms#Labeling and traceability|labelling of food containing additives derived from GMOs]], including lecithin. Because it is nearly impossible to detect the origin of derivatives such as lecithin, the European regulations require those who wish to sell lecithin in [[Europe]] to use a meticulous, but essential system of [[identity preservation]] (IP).<ref name=MarxDissertation /><ref>{{cite journal|first1=John|last1=Davison|first2=Yves|last2=Bertheau|date=2007|url=https://www.researchgate.net/publication/228628711|title=EU regulations on the traceability and detection of GMOs: difficulties in interpretation, implementation, and compliance|journal=CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources|volume=2|issue=77|page=77|doi=10.1079/PAVSNNR20072077|access-date=2017-11-01|archive-date=2024-04-06|archive-url=https://web.archive.org/web/20240406201024/https://www.researchgate.net/publication/228628711_EU_Regulations_on_the_Traceability_and_Detection_of_GMOs_Difficulties_in_Interpretation_Implementation_and_Compliance|url-status=live}}</ref>

==Properties and applications==
{{more citations needed|section|date=May 2022}}
[[File:Lecitina de soja en Montevideo.jpg|thumb|Soy lecithin for sale at a grocery store in Uruguay]]
Lecithins have [[emulsion|emulsification]] and [[lubricant]] properties, and are a [[surfactant]]. They can be completely [[metabolism|metabolized]] (see [[inositol]]) by humans, so are well tolerated by humans and [[nontoxic]] when ingested.

The major components of commercial soybean-derived lecithin are:<ref>{{cite journal |title=Composition of Soybean Lecithin |url=http://naldc.nal.usda.gov/download/26685/PDF |first=C. R. |last=Scholfield |journal=Journal of the American Oil Chemists' Society |volume=58 |number=10 |date=October 1981 |pages=889–892 |via=[[USDA]] |access-date=2014-08-21 |doi=10.1007/bf02659652 |s2cid=9876375 |archive-date=2014-10-14 |archive-url=https://web.archive.org/web/20141014112849/http://naldc.nal.usda.gov/download/26685/PDF |url-status=dead |url-access=subscription }}</ref>
* 33–35% soybean oil
* 20–21% [[phosphatidylinositol]]s
* 19–21% [[phosphatidylcholine]]
* 8–20% [[phosphatidylethanolamine]]
* 5–11% other [[phosphatide]]s including [[phosphatidylserine]]
* 5% free [[carbohydrate]]s
* 2–5% [[sterol]]s
* 1% moisture

Lecithin is used for applications in human food, animal feed, pharmaceuticals, paints, and other industrial applications.

Applications include:
* In the [[pharmaceutical industry]], it acts as a wetting agent, stabilizing agent and a choline enrichment carrier, helps in emulsification and encapsulation, and is a good dispersing agent. It can be used in manufacture of intravenous fat infusions and for therapeutic use.
* In [[compound feed|animal feed]], it enriches fat and protein and improves pelletization.
* In the [[paint]] industry, it forms protective coatings for surfaces with painting and [[printing ink]], helps as a [[rust]] inhibitor, is a colour intensifying agent, [[catalyst]], conditioning aid modifier, and dispersing aid; it is a good stabilizing and suspending agent, emulsifier, and [[wetting agent]], helps in maintaining uniform mixture of several [[pigment]]s, helps in grinding of [[metal oxide]] pigments, is a spreading and mixing aid, prevents hard settling of pigments, eliminates [[foam]] in water-based paints, and helps in fast dispersion of [[latex]]-based paints.
* Lecithin also may be used as a [[release agent]] for [[plastic]]s, an anti-sludge additive in motor lubricants, an anti-gumming agent in gasoline, and an emulsifier, spreading agent, and antioxidant in textile, rubber, and other industries.

===Food additive===
The nontoxicity of lecithin leads to its use with food, as a [[food additive]] or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant.

In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of [[chocolate]], helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and [[Spread (food)|fat spread]]s, such as [[margarine]]s with a high [[fat]] content of more than 75%, it stabilizes emulsions, reduces spattering (splashing and scattering of oil droplets) during [[frying]], improves texture of spreads and flavor release.<ref>{{cite book |chapter-url=https://books.google.com/books?id=INZa6WmqDA8C&pg=PA340 |chapter=Food Uses of Oils and Fats |title=The Lipid Handbook |editor1-first=Frank D. |editor1-last=Gunstone |editor2-first=John L. |editor2-last=Harwood |editor3-first=Albert J. |editor3-last=Dijkstra |publisher=CRC Press |date=2007 |isbn=978-0-8493-9688-5 |page=340 |access-date=2019-08-19 |archive-date=2024-04-06 |archive-url=https://web.archive.org/web/20240406201020/https://books.google.com/books?id=INZa6WmqDA8C&pg=PA340#v=onepage&q&f=false |url-status=live }}</ref> In [[dough]]s and [[baking]], it reduces fat and egg requirements, helps even out distribution of ingredients in dough, stabilizes [[fermentation (food)|fermentation]], increases volume, protects [[yeast]] cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of [[hydrophilic]] powders (such as low-fat proteins) and [[lipophilic]] powders (such as [[cocoa powder]]), controls dust, and helps complete dispersion in water.<ref name="Riehm">{{cite journal | last1=Riehm | first1=David A. | last2=Rokke | first2=David J. | last3=Paul | first3=Prakash G. | last4=Lee | first4=Han Seung | last5=Vizanko | first5=Brent S. | last6=McCormick | first6=Alon V. | title=Dispersion of oil into water using lecithin-Tween 80 blends: The role of spontaneous emulsification | journal=Journal of Colloid and Interface Science| volume=487 | date=2017-02-01 | issn=0021-9797 | pmid=27744169 | doi=10.1016/j.jcis.2016.10.010 | bibcode=2017JCIS..487...52R | pages=52–59}}</ref> Lecithin keeps [[Cocoa solids|cocoa]] and [[cocoa butter]] in a [[chocolate bar|candy bar]] from separating. It can be used as a component of [[cooking spray]]s to prevent sticking and as a releasing agent.

In the EU Lecithin is designated at [[food additive]] [[E number|E322]].<ref name=FSA5>{{cite web |url=http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist#h_6 |title=Current EU approved additives and their E Numbers |publisher=UK [[Food Standards Agency]] |access-date=26 November 2010 |archive-date=7 October 2010 |archive-url=https://web.archive.org/web/20101007124435/http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist#h_6 |url-status=live }}</ref>

===Dietary supplement===
Lecithin contains dietary precursors to [[choline]], an essential nutrient, which was formerly classified as a B vitamin (vitamin B<sub>4</sub>).<ref name="pmid36950691">{{cite journal |vauthors=Kansakar U, Trimarco V, Mone P, Varzideh F, Lombardi A, Santulli G |title=Choline supplements: An update |journal=Front Endocrinol (Lausanne) |volume=14 |issue= |pages=1148166 |date=2023 |pmid=36950691 |pmc=10025538 |doi=10.3389/fendo.2023.1148166 |doi-access=free}}</ref><ref name="Zeisel SH, da Costa KA 2009 615–23">{{cite journal |last1=Zeisel |first1=S. H. |author-link=Steven Zeisel |last2=da Costa |first2=K. A. |title=Choline: an essential nutrient for public health |journal=Nutrition Reviews |volume=67 |issue=11 |pages=615–623 |date=November 2009 |pmid=19906248 |pmc=2782876 |doi=10.1111/j.1753-4887.2009.00246.x}}</ref> Lecithin is a mixture of fats that contain phospholipids—including phosphatidylcholine, which makes up about 25 to 35 percent of lecithin—and the human body can convert phosphatidylcholine into choline.<ref name="pmid672614"/><ref name="drugs-bf"/><ref name="pmid7816350"/> Further, about 12 percent of phosphatidylcholine is already choline, so that choline makes up some 3 to 4 percent of lecithin.<ref name="pmid7816350"/><ref name="pmid672614"/>

Phosphatidylcholine is approximately 13.7% choline; as such, about 342&nbsp;mg of choline is present per 10 grams of lecithin. Therefore, 10 grams of lecithin can be a source for the body to produce about the same amount of choline (342&nbsp;mg) as can be produced by the body from 2 egg yolks.<ref name="pmid7816350">{{cite journal|doi=10.1111/j.1753-4887.1994.tb01357.x |title=Lecithin and Choline in Human Health and Disease |date=2009 |last1=Canty |first1=David J. |last2=Zeisel |first2=Steven H. |journal=Nutrition Reviews |volume=52 |issue=10 |pages=327–339 |pmid=7816350 }}</ref><ref>{{cite journal|title=Health benefits of lecithin and choline|  author=D. L. Miller|  journal=Cereal Foods World| year=2002|  volume=47|  pages=178–184| s2cid=88884706}}</ref><ref name="pmid672614">{{cite journal |vauthors=Hirsch MJ, Growdon JH, Wurtman RJ |title=Relations between dietary choline or lecithin intake, serum choline levels, and various metabolic indices |journal=Metabolism |volume=27 |issue=8 |pages=953–60 |date=August 1978 |pmid=672614 |doi=10.1016/0026-0495(78)90139-7 |url=}}</ref> The recommended intake of choline varies depending on age, sex, and physiological conditions, and is roughly 500&nbsp;mg per day for adults.<ref>{{cite web | url=https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/ | title=Office of Dietary Supplements - Choline | access-date=2024-04-06 | archive-date=2021-09-23 | archive-url=https://web.archive.org/web/20210923075227/https://ods.od.nih.gov/factsheets/Choline-HealthProfessional/ | url-status=live }}</ref><ref>{{cite web | url=https://www.hsph.harvard.edu/nutritionsource/choline/ | title=Choline | date=11 August 2020 | access-date=6 April 2024 | archive-date=6 April 2024 | archive-url=https://web.archive.org/web/20240406145112/https://www.hsph.harvard.edu/nutritionsource/choline/ | url-status=live }}</ref>

Lecithin is [[generally recognized as safe]] (GRAS) by the FDA.<ref name="lactmed"/><ref name="drugs-bf">{{cite web | url=https://www.drugs.com/breastfeeding/lecithin.html | title=Lecithin use while Breastfeeding | access-date=2024-04-06 | archive-date=2022-07-04 | archive-url=https://web.archive.org/web/20220704094103/https://www.drugs.com/breastfeeding/lecithin.html | url-status=live }}</ref>

There is no robust, scientifically validated clinical research investigating the safety and effectiveness of high-dose lecithin supplementation in lactating women and their infants. A meta-analysis found no evidence that high doses of lecithin improved milk flow in [[breast-feeding]] mothers or infants, though concluded that "higher maternal choline intake was likely to be associated with better child neurocognition and neurodevelopment."<ref name="lactmed">{{cite web | title=Lecithin | publisher=Drugs and Lactation Database, National Library of Medicine, US National Institutes of Health | pmid=30000831 | url=https://pubmed.ncbi.nlm.nih.gov/30000831/ | date=20 September 2021 | access-date=19 May 2022 | archive-date=19 May 2022 | archive-url=https://web.archive.org/web/20220519161909/https://pubmed.ncbi.nlm.nih.gov/30000831/ | url-status=live }}</ref><ref name="drugs-bf"/>

Soy lecithin does not contain enough allergenic proteins for most people allergic to soy, although the US FDA only exempts a few soy lecithin products from its mandatory requirements for allergenic source labeling.<ref>{{cite web |title=Soybeans and soy lecithin |url=https://farrp.unl.edu/soy-lecithin |website=Food Allergy Research and Resource Program |publisher=University of Nebraska–Lincoln |date=7 August 2018 |access-date=14 December 2018 |archive-date=6 April 2024 |archive-url=https://web.archive.org/web/20240406201012/https://farrp.unl.edu/soy-lecithin |url-status=live }}</ref> An alternative source of lecithin, derived from sunflowers, is available as a dietary supplement for those with concerns about soy-based foods.<ref name="pmid32368129">{{cite journal |vauthors=Rondanelli M, Riva A, Allegrini P, Faliva MA, Naso M, Peroni G, Nichetti M, Gasparri C, Spadaccini D, Iannello G, Infantino V, Fazia T, Bernardinelli L, Perna S |title=The Use of a New Food-Grade Lecithin Formulation of Highly Standardized Ginger (Zingiber officinale) and Acmella oleracea Extracts for the Treatment of Pain and Inflammation in a Group of Subjects with Moderate Knee Osteoarthritis |journal=J Pain Res |volume=13 |issue= |pages=761–770 |date=2020 |pmid=32368129 |pmc=7183537 |doi=10.2147/JPR.S214488 |doi-access=free }}</ref>

A 2003 review of randomized trials found no benefit of lecithin in people with [[dementia]].<ref>{{cite journal |last1=Higgins |first1=J. P. |last2=Flicker |first2=L. |pmid=12917896 |title=Lecithin for dementia and cognitive impairment |journal=Cochrane Database of Systematic Reviews |date=2003|volume=3|issue=3 |page=CD001015 |doi=10.1002/14651858.CD001015}}</ref>

===Religious restrictions===
Soy-derived lecithin is considered by some to be ''[[kitniyot]]'' and prohibited on [[Passover]] for [[Ashkenazi Jews]] when many grain-based foods are forbidden, but not at other times. This does not necessarily affect [[Sephardi Jews]], who do not have the same restrictions on rice and ''kitniyot'' during Passover.<ref>(Reb Yehonatan Levy, Shomer Kashrut Mashgiach - based upon halachic rulings of CRC - Chicago Rabbinic Council, and from shiurim/lessons by Rabbi D. Raccah on "Pesach Preparations" following commentary from former Rishon-LeTzion Rav Ovadia Yosef). OK Kosher Certification, [http://www.okkosher.com/Content.asp?ID=172 Keeping Kosher for Pesach.] {{Webarchive|url=https://web.archive.org/web/20120315173355/http://www.okkosher.com/Content.asp?ID=172 |date=2012-03-15 }} Retrieved on September 10, 2008.</ref>

[[Muslim]]s are not forbidden to eat lecithin per se; however, since it may be derived from animal as well as plant sources, care must be taken to ensure the source is [[Halal#Foods|halal]]. Lecithin derived from plants and egg yolks is permissible, as is that derived from animals slaughtered according to the rules of ''[[dhabihah]]''.<ref>Islamic Food and Nutrition Council of America FAQ, [http://www.ifanca.org/faq/#lecithin IFANCA: Consumer FAQ]. {{Webarchive|url=https://web.archive.org/web/20111123122312/http://www.ifanca.org/faq/#lecithin |date=2011-11-23 }}. Retrieved on July 7, 2010. The practice of consuming Halal products is not widespread among Muslims, the practice is common with Muslims who follow Sharia laws.</ref>

Sunflower lecithin, sourced from the seeds of sunflowers, is entirely plant-based and may be an option for those with religious or cultural concerns regarding food intake.

==See also==
* [[Phytosome]]

== References ==
{{Reflist|30em}}

== External links ==
* [http://www2.chemie.uni-erlangen.de/services/dissonline/data/dissertation/Christoph_Wabel/html/Chapter1.html Introduction to Lecithin] {{Webarchive|url=https://web.archive.org/web/20201127013920/http://www2.chemie.uni-erlangen.de/services/dissonline/data/dissertation/Christoph_Wabel/html/Chapter1.html |date=2020-11-27 }} ([[University of Erlangen]])
* [https://web.archive.org/web/20090117012303/http://www.cfsan.fda.gov/~dms/soyguid.html FDA Industry guideline for soy lecithin labeling]
* {{Official website|http://www.elma-eu.org|European Lecithin Manufacturers Association official website}}
* {{cite book |last1=Shurtleff |first1=William |last2=Aoyagi |first2=Akiko |author1-link=William Shurtleff |title=History of Lecithin and Phospholipids (1850-2016): Extensively Annotated Bibliography and Sourcebook |date=2016 |publisher=Soyinfo Center |location=Lafayette, CA |isbn=978-1-928914-86-0 |url=https://www.soyinfocenter.com/books/193 |access-date=November 24, 2021}}

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[[Category:Cholinergics]]
[[Category:Food emulsifiers]]
[[Category:Phospholipids]]
[[Category:Nootropics]]
[[Category:Soy products]]
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[[Category:Neurotransmitter precursors]]