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Soybean Lecithin can be found in many foods, skincare products and even medicines, and often its purpose is to increase the shelf life of products.
Soybean Lecithin also helps to protect the flavour and act as an emulsifier or lubricant, which allows your products to have the right texture and consistency.
Soybean Lecithin is mainly used in the food industry as an additive (E322) as an emulsifier, a natural stabilizer, etc.
CAS Number: 8002-43-5
EC Number: 232-307-2
MDL Number: MFCD00147406
Molecular Formula: C42H80NO8P
Molecular Weight (g/mol): 760.03 g/mol
SYNONYMS:
Soy lecithin, Lecithin from soybean, Soy phospholipid, Phosphatidylcholine-rich lecithin, E322, Phospholipids from soy, Soy oil lecithin, Hydrogenated soybean lecithin, 3-sn-phosphatidylcholine, 1-hexadecanoyl-2-9e,12e-octadecadienoyl-sn-glycero-3-phosphocholine, 1,2-diacyl-sn-glycero-3-phosphocholine, 3,5,8-trioxa-4-phosphahexacosa-17,20-dien-1-aminium, 4-hydroxy-n,n,n-trimethyl-9-oxo-7-1-oxohexadecyl oxy methyl-, inner salt, 4-oxide, r, l-, a-lecithin, 2-linoleoyl-1-palmitoyl-sn-glycero-3-phosphocholine, a-phosphatidylcholine solution, l-alpha-phosphatidylcholine solution, 2-linoleoyl-1-palmitoyl-sn-glyc-ero-3-phosphocholine, soy lecithin, lecithins soya, lecithins, soybean, 3-sn-phosphatidylcholine, 1-hexadecanoyl-2-9e, 12e-octadecadienoyl-sn-glycero-3-phosphocholine, 1,2-diacyl-sn-glycero-3-phosphocholine, 3,5,8-trioxa-4-phosphahexacosa-17,20-dien-1-aminium, 4-hydroxy-n,n,n-trimethyl-9-oxo-7-1-oxohexadecyl oxy methyl-, inner salt, 4-oxide, r, l-, a-lecithin, 2-linoleoyl-1-palmitoyl-sn-glycero-3-phosphocholine, a-phosphatidylcholine solution, l-alpha-phosphatidylcholine solution, 2-linoleoyl-1-palmitoyl-sn-glyc-ero-3-phosphocholine, L-α-Phosphatidylcholine, Lecithin-Softgels, Soya Lecithin, 2-(Methyl{2-[4-(2-methylbenzyl)-1-piperazinyl]-2-oxoethyl}amino)-N-[2-(trifluormethyl)phenyl]acetamid, 2-(Methyl{2-[4-(2-methylbenzyl)-1-piperazinyl]-2-oxoethyl}amino)-N-[2-(trifluoromethyl)phenyl]acetamide, Acetamide, 2-[methyl[2-[4-[(2-methylphenyl)methyl]-1-piperazinyl]-2-oxoethyl]amino]-N-[2-(trifluoromethyl)phenyl]-, Soybean Lecithin, PC, SPC-70A, SPC-80A, SPC-90A,SPC-95A,SPC-98A,dadoulinzhi,Soyalecithins,Lecithins,soya,Lecithin (soya), Alpha-phosphatidylcholine, E322, egg lecithin, Lecithinum ex soya, ovolecithin, sojalecithin, soya lecithin, soy lecithin, soybean phospholipid, soybean lecithin, vegilecithin, vitellin, vitelline4, Soy lecithin powder, Natural phospholipids from soybean, Soya bean lecithins, Lecithins, Lecithin from soya bean, Lecithin from soybean, 1,2-Diacyl-sn-glycero-3-phosphocholine, 3-sn-Phosphatidylcholine, L-α-Lecithin, Azolectin
First isolated by French chemist Theodore Gobley in 1846, lecithin is a generic term to designate a variety of naturally occurring fatty compounds found in animal and plant tissues.
Composed of choline, fatty acids, glycerol, glycolipids, phospholipids, phosphoric acid and triglycerides, lecithin was originally isolated from egg yolk.
Today, Soybean Lecithin is regularly extracted from soybeans, cottonseed, marine sources, milk, rapeseed and sunflower.
Soybean Lecithin is extracted from raw soybeans.
First, the oil is extracted using a chemical solvent, like hexane, and then Soybean Lecithin is processed (which is called degumming) so the lecithin is separated and dried.
Soybean Lecithin is usually used as a liquid but can also be purchased as lecithin granules.
Soybean Lecithin is one of the most widely used food additives on the market today.
Soybean Lecithin’s often used as an ingredient in food products and is sold in supplement form to boost your health.
Yet, surprisingly, there is a lot of confusion about Soybean Lecithin because it includes the word “soy.”
The bottom line is that there are pros and cons to consuming Soybean Lecithin, but it’s definitely not as bad as some make it out to be.
When you choose the right Soybean Lecithin products, it actually boasts health benefits, such as its ability to lower cholesterol levels and boost brain function.
Soybean Lecithin is one of those ingredients often seen but seldom understood.
Unfortunately, Soybean Lecithin’s also a food ingredient that’s difficult to find unbiased, scientifically backed data on.
Lecithin is a food additive that comes from several sources — one of them being soy.
It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector.
Like many food additives, Soybean Lecithin isn’t without controversy.
Many people believe Soybean Lecithin carries potential health dangers.
However, few, if any, of these claims are backed by concrete evidence.
You may already be taking Soybean Lecithin.
Soybean Lecithin is found in dietary supplements, ice cream and dairy products, infant formulas, breads, margarine, and other convenience foods.
In other words, you’re probably already consuming Soybean Lecithin, whether you realize it or not.
The good news is that Soybean Lecithin’s usually included in such small amounts, that it isn’t something to be too concerned about.
You may take Soybean Lecithin if you have high cholesterol
One of the more common reasons people turn to adding more Soybean Lecithin to their diet is for cholesterol reduction.
Research on the effectiveness of this is limited.
In one study, animals treated with Soybean Lecithin experienced reductions in LDL (bad) cholesterol, without reducing HDL (good) cholesterol.
Another study found similar findings on humans, with 42 percent reductions in total cholesterol and up to 56 percent reductions in LDL cholesterol.
Soybean Lecithin is a common food additive that’s often used to improve the consistency and quality of packaged foods.
Adding Soybean Lecithin to packaged foods serves a particular functionality, but it can also be taken as a dietary supplement.
Lecithin is a naturally occurring fatty molecule that can be found in foods such as “egg yolk, seafood, soybeans, milk, rapeseed, cottonseed, and sunflower oil.
“What food scientists have been able to do, is to isolate and synthesize lecithin so that it can be used in creating various food products.
Lecithin can be “extracted, and it can also be created synthetically, but Soybean Lecithin comes directly from soybeans.
Soybean Lecithin is derived from highly processed soy oil and has very little, if any, soy protein (100-500 ppm).
Most allergists do not recommend that patients with soy allergy avoid Soybean Lecithin.
A literature search found few case reports of allergic reactions that have been attributed to Soybean Lecithin.
The degree of risk for use of Soybean Lecithin-containing medications in patients who have soy allergy has not been extensively studied.
Considering the small amount of protein present, the risk of a reaction from these medications is thought to be very small, yet there are case reports of reactions.
Consequently, the use of these medications in highly sensitive soy-allergic patients is usually avoided.
However, if no alternatives exist and the medication is necessary, after a discussion of risks vs benefits, one might consider administration of the first dose under medical observation.
Soybean Lecithin is one of the most ubiquitous additives in our food supply.
Soybean Lecithin’s used primarily as an emulsifier, and you can find it in everything from salad dressing to tea bags.
I recommend avoiding soy as a general rule, but consuming small amounts of Soybean Lecithin as an additive is very different from, say, eating a soy burger topped with soy cheese or drizzling soybean oil on your salad.
The term ‘lecithin’ can have different meanings depending on the context, but for our purposes, it refers to a mixture of phospholipids and oil.
Phospholipids are a component of the cell membrane in all plants and animals, but lecithin is most often derived from sunflower kernels, rapeseed (canola), milk, soy, and egg yolks.
The specific composition of Soybean Lecithin varies depending on its manufacturer and intended use, but on average, it contains about 35% soybean oil and 16% phosphatidylcholine.
Phosphatidylcholine is a type of phospholipid that is abundant in liver and egg yolks, and is the primary form of choline found in foods.
The remaining percentage is other phospholipids and glycolipids.
To make Soybean Lecithin, soybean oil is extracted from the raw soybeans using a chemical solvent (usually hexane).
Then, the crude soy oil goes through a ‘degumming’ process, wherein water is mixed thoroughly with the soy oil until the lecithin becomes hydrated and separates from the oil.
Then, the lecithin is dried and occasionally bleached using hydrogen peroxide.
There are many claims online about Soybean Lecithin being full of nasty chemicals left over from the production process.
Not surprisingly, there aren’t many credible sources describing the chemical content of commercial Soybean Lecithin, but I have found some relevant data about the safety of Soybean Lecithin.
Before the ‘degumming’ step where lecithin is removed, the crude oil undergoes a multi-step process to remove the hexane.
However, it appears that the FDA doesn’t regulate the amount of hexane residue in food products, and one paper estimated that the residual hexane concentration of soy oil is 500-1000ppm.
So, it’s very possible that similar concentrations remain in the Soybean Lecithin.
According to one analysis, total pesticide residues in crude soy oil are around 400ppb.
Since the pesticide concentration of the oil after degumming is similar, it’s pretty likely that some of those pesticides end up in the lecithin as well.
Soybean Lecithin is an additive that can be sourced from various plant and animal tissues, in particular eggs, milk and sunflower seeds, with soy being one of the most common.
It is likely that you are already consuming Soybean Lecithin or using products that contain it as an ingredient.
Soybean Lecithint’s often found in protein powders and many other products, including: dairy products, bread, infant formulas, margarine, skincare products, dietary supplements, and ice cream—who doesn’t love a scoop or two of ice cream?
Soybean lecithin is a soybean derivative that consists of a phospholipid complex called phosphatidylcholine.
Soybean Lecithin is considered a major dietary supplement because of its nutritional features.
As an organic substance, Soybean Lecithin is present in the membranes of food but is closely related to soy as this is where it is usually extracted from.
Soybean Lecithin is also true that soy has a higher level of better-quality lecithin and is easier to extract compared to other foods, such as egg yolk or sunflower oil.
Lecithin is a compound of phospholipids from animal or vegetable origin.
Soybean Lecithin is mainly extracted from oilseeds such as soybean, sunflower or rapeseed but can also come from egg yolk.
Soybean Lecithin is the first type of lecithin used in the world.
Lecithin is a blend of lipids like fatty acids, triglycerides, and phospholipids.
Lecithin is sourced from many plants and animals, and Soybean Lecithin is derived from soybeans.
Lecithin is a chemical with many names, like lecithinum ex soya, alpha-phosphatidylcholines, and Soybean Lecithin.
Often seen but not understood, Soybean Lecithin is an ingredient that serves unknown purposes.
There is little scientifically backed, unbiased data out there on Soybean Lecithin.
That said, there are some things we do know about the properties of Soybean Lecithin.
Lecithin was first discovered in egg yolks, in the mid-1800s, and its name is derived from "lekithos," the Greek word for egg yolk.
Lecithin is a common term used to describe multiple blends of lipids like fatty acids, triglycerides, sterols, and phospholipids.
It gives function and structure to many plant and animal cell membranes.
It's common in most living things, but its physical and chemical features can vary greatly, depending on the origin and processing.
The lipid bilayer of cell membranes is composed of lecithin.
Lecithin ingredients include a complex mix of phospholipids, and it's used for lipid replacement therapy.
This therapy is the repair of damaged cell membranes by the administration of phospholipids.
This treatment has been shown to help with symptoms of fatigue.
Soybean Lecithin occurs naturally as a lipid in most living things.
Soybean Lecithin can be mixed and used as an emulsifier, conditioning agent, or cosmetic product thickener.
Soybean Lecithin emulsifiers can help retain the flavor and texture of food products and extend their shelf life.
In addition to its use as a food additive and health supplement, Soybean Lecithin is used in pharmaceutical, cosmetic, animal feed, chemical, and other industries.
With organic Soybean Lecithin, no solvents other than water are used during the extraction process.
Soybean Lecithin's a safe and naturally occurring product.
Soybean Lecithin is trans fatty acid-free, nonhydrogenated, vegan, and biodegradable.
Soybean Lecithin was introduced in 1938
Soybean Lecithin is extracted from processing soy bean oil.
During the production of soy bean oil, and in turn Soybean Lecithin, GOS is left behind as part of the soy bean residues.
In other words, Soybean Lecithin is primarily made up of fats and oil.
Therefore, despite not having undergone FODMAP testing in the lab, it is thought to be low FODMAP.
Soybean Lecithin has distinctive dietetic and therapeutic properties and is recommended as a dietary supplement.
Soybean Lecithin contains a minimum 62% of phospholipids.
USES and APPLICATIONS of SOYBEAN LECITHIN:
Soybean Lecithin can be used as a processing aid and functional ingredient in a wide range of food applications including baked goods, chocolate, protein powders, release agents, margarines, and sauces.
Soybean Lecithin is great for bakery and confectionery applications
Soybean Lecithin improves release
Soybean Lecithin aids in emulsification
Soybean Lecithin prevents oil separation in margarine and spreads
Food Industry: Soybean Lecithin is used as an emulsifier, stabilizer, and release agent in products like chocolate, margarine, and baked goods.
Cosmetics: Soybean Lecithin functions as an emollient, emulsifier, and dispersing agent in skin and hair care formulations.
Nutraceuticals: Soybean Lecithin is included in dietary supplements for its potential benefits to liver health, cholesterol management, and brain function.
Pharmaceuticals: Soybean Lecithin is used as a drug delivery vehicle and stabilizer in formulations.
Industrial Applications: Soybean Lecithin acts as a lubricant, dispersing agent, and surface-active agent in paints, plastics, and textiles.
By and large, the vast majority of Soybean Lecithin use centers around its usefulness as an excellent emulsifier.
Emulsifiers help keep different ingredients within foods together and maintain the texture, taste and appearance of foods.
Soybean Lecithin’s ability to emulsify fats also make it an ideal ingredient for nonstick cooking sprays and soaps.
Lecithin supplements typically come from sunflower seeds, eggs or soybeans, with soy being the most common ingredient.
As an additive, Soybean Lecithin is an emulsifier that “helps bind ingredients that won’t mix.
Soybean Lecithin can help improve the overall texture and quality of a product.
Soybean Lecithin can be found in foods such as ice cream, baked goods, chocolate, infant formula and bread.
Soybean Lecithin also “plays a positive role in our food, because it helps to preserve it.
The texture prevents spoilage from occurring, helps protect flavors in products, and extends shelf life.
Soybean Lecithin can also be consumed in the form of a dietary supplement.
Soybean Lecithin can be found in many foods, skincare products and even medicines, and often its purpose is to increase the shelf life of products.
Soybean Lecithin also helps to protect the flavour and act as an emulsifier or lubricant, which allows your products to have the right texture and consistency.
Soybean Lecithin is mainly used in the food industry as an additive (E322) as an emulsifier, a natural stabilizer, etc.
Soybean Lecithin, being mainly lipids, has a high caloric intake and is only needed in small quantities.
Soybean Lecithin is synthesised by our body, so it doesn't have to be a vital part of our diet.
However, because of its aforementioned benefits and aiding of good digestion, it does make sense to use Soybean Lecithin as a supplement with meals.
Soybean Lecithin is a dietary supplement derived from soy, with a wide variety of health benefits and properties.
Soybean Lecithin is an ingredient that is not widely known but is found in a lot of foods, products and supplements that you may already be consuming.
Soybean Lecithin contains essential fatty acids.
Soybean Lecithin supports the liver's ability to process fats
Soybean Lecithin is precursor for brain neurotransmitters
Soybean Lecithin helps maintain normal cognitive function
Supports cell membranes
Soybean Lecithin supports nerve function
Soybean Lecithin is a food additive often added to foods to improve the texture and mouthfeel of food products.
Specifically, Soybean Lecithin is known as an emulsifier, a binding agent that helps to keep water and oil mixed together in foods and prevent them from separating during storage in some foods.
Soybean Lecithin is also often only used in small amounts during food manufacturing.
That being said, Soybean Lecithin is found in a wide range of foods in the current food supply environment.
Some foods that may contain Soybean Lecithin, but are not limited to, include: Margarine, Baked goods, Ice cream, Confectionery e.g. chocolate, candy, Dairy products e.g. yoghurt, powdered milk, Dressing, sauces, condiments, and Muesli bar.
Soybean Lecithin is a product obtained when soybean are processed in the production of protein products and crude degummed oil.
Soybean Lecithin is extracted from the oil by centrifugation.
Soybean Lecithin is a viscous mass with an amber colour and a specific odour and flavour.
Soybean Lecithin is a natural mixture of phospholipids and oil with distinctive surface activity due to its combination of lypophilic and hydrophilic features in the phospholipid molecules.
Soybean Lecithin is an excellent emulsifying agent, dispersing agent for hard particles, foam stabiliser, watering and release agent, and crystallisation controller.
-Confectionery Industry uses of Soybean Lecithin:
Soybean Lecithin is used in the production of various types of chocolates, chocolate products and toppings, and cacao spreads.
Soybean Lecithin is added in quantities of up to 1% as calculated per the other ingredients.
In addition to its favourable effect on the technological properties of the product, Soybean Lecithin also has dietetic effects.
-Dietetics and Pharmaceutics uses of Soybean Lecithin:
Soybean Lecithin is a natural source of potassium and phosphorus.
Considering the fact that potassium has a beneficial influence on the nervous system, blood pressure regulation and normalisation of the muscle functions, and that phosphorus contributes to a metabolism balance and improves bones and teeth hardness, crude soybean lecithin is used in preparation of dietetic and pharmaceutical products as well as for supplementary diets for sportsmen and amateurs.
-Baking Industry uses of Soybean Lecithin:
Soybean Lecithin is used as an emulsifier in the production of all types of bread and pastry, and specifically those where fats are used.
The recommended quantity of Soybean Lecithin to add ranges from 0.3 to 0.5% depending on the quantity of wheat flour.
In addition to its favourable effect on the technologic properties of a product, Soybean Lecithin has a distinctive dietary effect.
BENEFITS OF SOYBEAN LECITHIN:
Soybean Lecithin is a phospholipid, which means it has nutrients such as fats that are beneficial to health.
Soybean Lecithin also helps us fight against bad cholesterol as it improves our blood lipid levels, as well as helping reduce triglycerides.
Soybean Lecithin also provides vitamin B, vitamin E and phosphorus.
Vitamin E acts as an antioxidant, protecting the body's cells.
It also improves concentration and memory and is used by many athletes as a physical performance enhancer.
HEALTH BENEFITS OF SOYBEAN LECITHIN:
*Lower Cholesterol and Reduced Risk of Heart Disease
Soybean Lecithin made from soy reduces "bad" LDL cholesterol and may also raise "good" HDL cholesterol.
Less LDL cholesterol can mean less fatty plaque buildup in your arteries and a lower risk of cardiovascular disease, while HDL cholesterol helps to carry away LDL cholesterol and plaque to the liver for processing, reducing the risk of blockages.
*Clear Ducts for Breastfeeding
Soybean Lecithin may help breastfeeding mothers avoid clogged ducts.
This condition can be painful and uncomfortable, and it can cause swelling or redness in the area of the blockage.
A blocked breast duct can lead to an infection or mastitis, a condition caused by a backup of milk that makes breastfeeding mothers feel achy and feverish.
Taking 1 tablespoon, or about 1,200 milligrams, of Soybean Lecithin four times per day can help reduce the thickness of the breast milk, making a clog less likely.
*Healthy Brain Function
Researchers have been studying whether Soybean Lecithin — which contains choline, an important nutrient for brain function — can help symptoms of dementia and other memory problems.
One study did show significant results.
However, the results of other studies and research are inconclusive and show that there is not any benefit to taking Soybean Lecithin for dementia.
Experts have not ruled it out, but more research is needed to determine whether Soybean Lecithin can help with memory problems.
*Healthy Skin
Many skin care and cosmetic products contain Soybean Lecithin.
Soybean Lecithin works well as a moisturizer, reducing flakiness when applied.
Studies show that Soybean Lecithin is safe to use on the skin in concentrations of up to 15%.
PROPERTIES OF SOYBEAN LECITHIN:
*Natural Emulsifier:
Soybean Lecithin forms stable oil-in-water and water-in-oil emulsions.
*Moisturizing Effect:
Soybean Lecithin enhances hydration in cosmetic formulations.
*Nutritional Value:
Source of essential phospholipids and choline.
*Biocompatibility:
Safe and non-toxic for human use.
*Heat and Oxidation Sensitivity:
Soybean Lecithin requires proper storage to prevent degradation.
BENEFITS OF SOYBEAN LECITHIN:
*Soybean Lecithin extends the shelf life of food and cosmetic products.
*Soybean Lecithin improves the texture and consistency of emulsions.
*Soybean Lecithin provides health benefits, including supporting brain and liver functions.
*Soybean Lecithin reduces fat crystallization in chocolate and confectionery.
*Soybean Lecithin acts as a natural, plant-derived alternative to synthetic emulsifiers.
HEALTH BENEFITS OF SOYBEAN LECITHIN:
Soybean Lecithin is a type of fat found naturally in many foods that's essential to human health.
Some manufacturers add it to food products to improve taste or texture.
You can also take it as a supplement or use it to moisturize your skin.
Soybean Lecithin is also known as egg Soybean Lecithin, and sunflower Soybean Lecithin, among others
Soybean Lecithin is also used to treat memory disorders and gallbladder disease, though its effects on these problems aren't fully substantiated.
Soybean Lecithin is primarily found in soybeans and eggs.
Soybean Lecithin is also present in wheat germ, peanuts, and liver.
The food additive Soybean Lecithin is made in an industrial process.
For example, Soybean Lecithin is created from the combination of soybean oil and hot water.
Spinning the mixture rapidly then separates the Soybean Lecithin.
BENEFITS OF SOYBEAN LECITHIN:
1. Contains choline and phospholipids that boost cellular membrane function
Lecithin supplements contain a complex mixture of phospholipids, which compose the cellular membrane structure and are used for energy storage.
Two types of phospholipids that are essential components for biological membranes include phosphatidycholine and phosphatidylserine.
Researchers in Japan found that the administration of fresh phospholipids can work to replace damaged cell membranes and restore the structure and function of the cellular membrane.
This is called lipid replacement therapy, and it has been shown to improve fatigue, diabetes symptoms, degenerative diseases and metabolic syndrome.
Phosphatidylcholine is one of the primary forms of choline and acts as an essential component in cell membrane signaling.
Phosphatidylcholine is produced in the liver and converted into choline, which plays several important processes within the body.
Phosphatidylcholine supplementation has been found to support healthy cholesterol levels, liver function and brain function.
Many of the potential benefits of Soybean Lecithin powder or supplements come from the choline content.
Phosphatidylserine is found in the membranes of all animals, higher plants and microorganisms.
In humans, it’s most concentrated in the brain, and phosphatidylserine supplementation is often used to improve brain function in elderly patients.
Research also shows that it might be beneficial for children and young people with ADHD and mental health conditions.
2. Improves cholesterol levels
Dietary Soybean Lecithin supplementation is most strongly connected with decreasing hyperlipidemia and influencing lipid metabolism.
It’s known for its important role in processing fat and cholesterol, which is why people sometimes take Soybean Lecithin supplements to lower cholesterol naturally.
Research suggests that properties of lecithin have the ability to reduce the excess of LDL cholesterol and promote the synthesis of HDL in the liver.
A 2010 study published in the journal Cholesterol evaluated total cholesterol and LDL levels after Soybean Lecithin administration in patients with diagnosed hypercholesterolemia levels.
For the study, one 500-milligram Soybean Lecithin supplement was taken by 30 volunteers every day, and the results were impressive.
Among the study volunteers who took the Soybean Lecithin supplement, they experienced the following: 41 percent reduction in total cholesterol after one month and 42 percent reduction after two months; for LDL levels, they saw a 42 percent drop after one month and a 56 percent decrease after two months.
This study suggests that Soybean Lecithin may be used as a dietary supplement for the treatment of hypercholesterolemia.
3. May boost immunity
4. May help the body deal with physical and mental stress
As discussed above, one of the many keys to Soybean Lecithin’s health benefits is its compound known as phosphatidylserine.
Known to affect stress hormones adrenocorticotropic hormone (ACTH) and cortisol, phosphatidylserine derived from cow brains has been shown to dampen response to physical stress.
Testing to see how phosphatidylserine derived from Soybean Lecithin compared, German researchers evaluated the effects that Soybean Lecithin phosphatidic acid and phosphatidylserine complex (a combination referred to as PAS) supplementation has on ACTH, cortisol and a psychological evaluation known as the Spielberger State Anxiety Inventory stress subscale.
Published in the Danish journal Stress, the trial compared 400 milligrams, 600 milligrams and 800 milligrams of PAS on groups of 20 people each.
The researchers not only discovered that PAS has some pretty remarkable effects on the human psyche, but they uncovered that it is dose-dependent.
The 400 milligram dosage was most effective at blunting serum ACTH and cortisol levels than the larger doses.
This study suggests that specific properties in Soybean Lecithin may have a selective stress-dampening effect and may even be used in the natural treatment of stress-related disorders.
5. May improve cognitive function
A three-month, double-blind, placebo-controlled study published in Advances in Therapy evaluated the positive effects of a supplement containing a blend of 300 milligrams of phosphatidylserine and 240 milligrams of phosphatidic acid that was produced from Soybean Lecithin.
The supplement or placebo was given to non-depressive elderly patients with memory problems three times a day for three months. In a separate investigation, the supplement was given to patients with Alzheimer’s disease to measure its effect on their daily functioning, mental health, emotional state and self-reported general condition.
Researchers found that by the end of the treatment period, the supplement blend made from properties found in Soybean Lecithin significantly improved memory and prevented the “winter blues” in elderly patients compared to those receiving the placebo.
Among the Alzheimer’s disease patients, the supplement group had a 3.8 percent deterioration and 90.6 percent stability in daily functioning compared to 17.9 percent and 79.5 percent under the placebo.
Plus, 49 percent of those in the treatment group reported an improved general condition compared to 26.3 percent of those receiving the placebo.
These findings suggest that Soybean Lecithin-derived phosphatidylserine and phosphatidic acid may have a positive influence on memory, cognition and mood among the elderly and those suffering from cognitive conditions.
6. May help relieve menopause symptoms
Research suggests that Soybean Lecithin supplements may help improve menopause symptoms by improving vigor and blood pressure levels in menopausal women.
A 2018 randomized, double-blind, placebo-controlled study including 96 women between the ages of 40 to 60 sought to investigate whether or not Soybean Lecithin supplements could help to relieve symptoms of fatigue.
The participants were randomized to receive active tablets containing high-dose (1,200 milligrams per day) or low-dose (600 milligrams per day) Soybean Lecithin or a placebo for an eight-week period.
Researchers found that the improvements in fatigue symptoms, diastolic blood pressure and cardio-ankle vascular index (to measure arterial stiffness) were greater in the high-dose group compared with the placebo group.
HOW IS SOYBEAN LECITHIN MADE AND WHAT IS SOYBEAN LECITHIN MADE OF?
Soy beans
Soybean Lecithin is derived from raw soybeans, where the soybean oil is extracted using a chemical solvent.
The soy oil then goes through a process where it is mixed thoroughly with water until the lecithin ingredient becomes hydrated, separating from the oil, and it’s then dried.
Whilst some people are concerned that during the production of Soybean Lecithin harmful chemicals are used which can remain in the end product, it’s important to remember that when Soybean Lecithin is present in our foods and products, it is usually in very minimal amounts—usually no more than 1% of processed foods.
So although we would ideally like to avoid any toxins and pesticides in what we consume day-to-day, we should keep in mind that we are exposed to toxins daily in our everyday environment, food and household products.
The levels of harmful toxins found in Soybean Lecithin and the levels of Soybean Lecithin in what we use or consume are extremely minor.
NUTRITION FACTS OF SOYBEAN LECITHIN:
Oftentimes extracted from soybean oil, one tablespoon (13.6 grams) of soybean lecithin oil contains:
Calories: 104
Total Carbohydrate: 0 g
Fiber: 0 g
Sugar: 0 g
Total Fat: 13.6 g
Saturated Fat: 2 g
Polyunsaturated Fat: 6.2 g
Monounsaturated Fat: 1.5 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 0 mg (0% DV*)
Vitamin K: 25 mcg (21% DV)
Vitamin E: 1.11 mg (7% DV)
IS SOYBEAN LECITHIN GOOD FOR YOU?
Soy, by itself, is high in protein and fiber, and low in fat.
Soybean Lecithin is a great source of isoflavones, which is a protective plant compound that has “been found to be anti-inflammatory and may help protect against certain cancers and heart disease.
Therefore, “because Soybean Lecithin is isolated from soy it may offer several of these potential benefits.
That being said, the process to extract Soybean Lecithin mainly removes fat.
So, in regards to Soybean Lecithin’s protein density, “it would be pretty minimal".
Soybean Lecithin supplements are a source of choline, which “does help with memory, cognition [and] brain function.
There is evidence to support that consuming Soybean Lecithin may improve memory and cognitive function.
Studies have shown that taking Soybean Lecithin supplements may also reduce total blood cholesterol levels, which inherently lowers your risk for cardiovascular diseases.
IS SOYBEAN LECITHIN SAFE?
Soybean Lecithin is made from genetically modified soy.
Concerns have been raised over the safety of consuming genetically modified organisms (GMOs) in food, however “current evidence suggests GMO soy is considered safe.
There have also been concerns about how Soybean Lecithin is extracted.
During the extraction process, chemical solvents (including hexane) are used.
BENEFITS OF SOYBEAN LECITHIN:
Soybean Lecithin benefits include:
*Heart health improvement:
Soybean Lecithin can help improve cardiovascular health.
This is especially true if you're at high risk of heart disease or high blood pressure, according to studies of Soybean Lecithin additives.
But soy is harder to digest because Soybean Lecithin takes the body longer to break down.
This helps some people to feel fuller after taking Soybean Lecithin.
*Helps new moms with breastfeeding:
Many breastfeeding experts tell moms to take Soybean Lecithin to help with clogged milk ducts.
The Canadian Breastfeeding Foundation suggests taking 1,200 milligrams four times a day to see results.
The working theory is that Soybean Lecithin decreases breast milk viscosity, which in return lessens its tendency to clog your breast milk ducts.
Though this can help, it's not a treatment.
Other recommendations include massage, extra pumping, application of warm compresses, draining the breast well, or seeing a lactation consultant for more suggestions.
*Could help fight dementia symptoms:
One of the chemicals the brain uses to communicate is choline.
Soybean Lecithin contains choline.
Some research shows that diets with high levels of choline help with memory retention and in the treatment of diseases like Alzheimer's. Foods with choline can help functional pathways.
Evidence at this time is lacking and conflicting, but it's possible that lecithin can help people with nervous system conditions, and more research is needed.
*Can help with choline deficiency:
Soybean Lecithin has choline in the form of phosphatidylcholine.
Soybean Lecithin's an essential nutrient.
Choline is part of acetylcholine, a neurotransmitter.
Soybean Lecithin's found in a lot of foods.
If you don't have enough choline in the diet, you can get fatty liver, muscle damage, or organ dysfunction.
Increasing Soybean Lecithin in your diet could help with a choline deficiency.
*Skin moisturizing and soothing:
Some skin care products contain Soybean Lecithin.
Soybean Lecithin's commonly used as an emollient.
Emollients hydrate the skin and help make Soybean Lecithin smooth.
Hydrogenated Soybean Lecithin is the form used in most skin care products.
Some people use Soybean Lecithin by itself for the treatment of acne and eczema.
There's not much evidence supporting it, but hypothetically, Soybean Lecithin capsules could improve the skin.
Soybean Lecithin can stimulate and tone other parts of the body as well.
*Improvement in digestive health:
Soybean Lecithin has emulsifying qualities that help with a reaction process to increase mucus in the intestine.
This makes digestion easier and also protects the lining of your stomach and intestines.
Soybean Lecithin has been found to improve symptoms in people with ulcerative colitis.
Even for those who don't have colitis, Soybean Lecithin can help with irritable bowel syndrome and other conditions that affect digestion.
Soybean Lecithin accounts for over 70% of all phospholipids in the mucous layer of the intestine and maintains a hydrophobic barrier, stopping invasions of bad bacteria.
*Decrease in bad cholesterol:
Using Soybean Lecithin is a popular and proven method of lowering cholesterol.
Studies show that Soybean Lecithin can help raise good cholesterol or HDL.
Soybean Lecithin can also help to lower bad cholesterol or LDL.
Soy protein is effective at treating cholesterol issues because of the numerous benefits of soy.
PHYSICAL and CHEMICAL PROPERTIES of SOYBEAN LECITHIN:
Compound Is Canonicalized: Yes
Chemical Name: Soy lecithin; a mixture of phospholipids,
primarily phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol.
Appearance: Yellow to brownish-yellow viscous liquid, powder, or granules.
Molecular Formula: Varies; general composition includes C35H66NO7P for phosphatidylcholine.
Molecular Weight: Varies depending on the composition.
Melting Point: Typically softens between 30–40°C (86–104°F).
Solubility: Soluble in alcohol, partially soluble in water (forms emulsions).
Density: ~1.03 g/cm³.
Acid Value: Typically ≤ 36 mg KOH/g.
Iodine Value: Typically between 75–100.
Physical state: Solid
Color: No data available
Odor: No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: 7 at 20 g/l at 20°C
Viscosity: No data available
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: None
Other safety information: No data available
CAS: 8002-43-5
Molecular Formula: C42H80NO8P
Molecular Weight (g/mol): 758.075
MDL Number: MFCD00147406
InChI Key: JLPULHDHAOZNQI-JLOPVYAASA-N
PubChem CID: 16213884
ChEBI: CHEBI:86658
IUPAC Name: [(2R)-3-hexadecanoyloxy-2-[(9E,12E)-octadeca-9,12-dienoyl]oxypropyl] 2-(trimethylazaniumyl)ethyl phosphate
SMILES: CCCCCCCCCCCCCCCC(=O)OCC(COP(=O)([O-])OCCN+(C)C)OC(=O)CCCCCCCC=CCC=CCCCCC
Color: Brown to Yellow
Odor: Odorless
Beilstein: 5209585
Merck Index: 14,5428
Solubility Information: Partly soluble in water, partly soluble in acetone, DMSO
Percent Purity: 90%
Physical Form: Solid
Chemical Name or Material: Lecithin, soybean
Physical Condition (20 deg.C): Liquid
CAS No: 8002-43-5
Related CAS Number: 55128-59-1
PubChem Substance ID: 87571992
Merck Index (14): 5429
MDL Number: MFCD00147406
Features:
Appearance: Yellow to Amber to Dark purple clear liquid to slightly cloudy liquid
Saponification Value: 180.0 to 195.0
Acetone Insoluble Matter: 58.0 to 65.0%
Acid Value: max. 25.0
Solubility (soluble in): Ether, Chloroform
Appearance: Yellow to brown translucent,viscous liquid
Odor: little bean flavor
Taste: little bean flavor
Specific Gravity, @ 25 °C: 1.035-1.045
Insoluble in Acetone: ≥60%
Peroxide value, mmol/KG: ≤5
Moisture: ≤1.0%
Acid value, mg KOH /g: ≤28
Color, Gardner 5%: 5-8
Viscosity 25℃: 8000- 15000 cps
Ether insoluble: ≤0.3%
Toluene/Hexane Insoluble: ≤0.3%
Melting Point: >145°C (dec.)
Solubility: Soluble in chloroform (slightly), hexanes (slightly), methanol (slightly).
Appearance: Light Beige to Dark Yellow Solid
Shelf Life: 1 Year
Storage Store: at -20°C under inert atmosphere
Hygroscopic: Yes
Light Sensitive: No
Physical state: solid
Color: No data available
Odor No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: 7 at 20 g/l at 20 °C
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available
Color: Brown to Yellow
Odor: Odorless
Beilstein: 5209585
Merck Index: 14,5428
Solubility Information: Partly soluble in water,partly soluble in acetone,DMSO.
Percent Purity: 90%
Physical Form: Solid
Chemical Name or Material: Lecithin, soybean
Pharmacodynamics: Not Available
Mechanism of action: Not Available
Absorption: Not Available
Volume of distribution: Not Available
Protein binding: Not Available
Metabolism: Not Available
Route of elimination: Not Available
Half-life: Not Available
Clearance: Not Available
Density: 1.3±0.1 g/cm3
Boiling Point: 603.7±55.0 °C at 760 mmHg
Molecular Formula: C24H29F3N4O2
Molecular Weight: 462.508
Flash Point: 318.9±31.5 °C
Exact Mass: 462.224274
LogP: 2.33
Vapour Pressure: 0.0±1.7 mmHg at 25°C
Index of Refraction: 1.574
Storage condition: -20°C
Appearance: Amber in color
Acetone Insolubles: ≥62.0%
Acid Value (mg KOH/g): ≤30.00
Moisture: ≤1.0%
Color (Gardner, as is): ≤17
Hexane Insolubles: ≤0.05%
Viscosity (Strokes @77%): ≤100
Effective HLB: Approx. 4
FIRST AID MEASURES of SOYBEAN LECITHIN:
-Description of first-aid measures:
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Remove contact lenses.
*If swallowed:
After swallowing:
Make victim drink water (two glasses at most).
Consult doctor if feeling unwell.
-Indication of any immediate medical attention and special treatment needed:
No data available
ACCIDENTAL RELEASE MEASURES of SOYBEAN LECITHIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of SOYBEAN LECITHIN:
-Extinguishing media:
Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of SOYBEAN LECITHIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Skin protection:
Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Splash contact:
Material: Nitrile rubber
Minimum layer thickness: 0,11 mm
Break through time: 480 min
*Respiratory protection:
Recommended Filter type: Filter type P1
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of SOYBEAN LECITHIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
Recommended storage temperature see product label.
STABILITY and REACTIVITY of SOYBEAN LECITHIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
no information available
-Incompatible materials:
No data available
