Lecithin

Lecithins vary greatly in their physical form, from viscous semiliquids to powders, depending upon the free fatty acid content. They may also vary in color from brown to light yellow, depending upon whether they are bleached or unbleached or on the degree of purity. When they are exposed to air, rapid oxidation occurs, also resulting in a dark yellow or brown color.
Lecithins have practically no odor. Those derived from vegetable sources have a bland or nutlike taste, similar to that of soybean oil.

1. Edible and digestible surfactant and emulsifier of natural origin. Used in margarine, chocolate and in the food industry in general. In pharmaceuticals and cosmetics. Many other industrial uses, e.g. treating leather and textiles.
2. lecithin (hydrogenated) is an emulsifier.
3. lecithin is a natural emollient, emulsifier, anti-oxidant, and spreading agent, lecithin is a hydrophilic ingredient that attracts water and acts as a moisturizer. generally obtained for cosmetic products from eggs and soybeans, it is found in all living organisms.
4. Lecithin is an emulsifier that is a mixture of phosphatides which are typically surface-active. it is now commercially obtained from soy- beans; previously it was obtained from egg yolk. it is used in marga- rine as an emulsifier and antispatter agent; in chocolate manufacture it controls flow properties by reducing viscosity and reducing the cocoa butter content from 3 to 5%; it is used as a wetting agent in cocoa powder, fillings, and beverage powders; an antisticking agent in griddling fat; and in baked goods to assist the shortening mix with other dough ingredients and to stabilize air cells. typical usage levels range from 0.1 to 1.0%.