Simple Introduction of Soya Lecithin

Soya Lecithin is a kind of paque fluid. Soy lecithin is an additive found in many everyday foods, but it’s normally used in such small amounts that it rarely exceeds more than 1 percent of the weight of any food product.

Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol).

Lecithin was first isolated in 1846 by the French chemist and pharmacist Theodore Gobley; in 1850 he named the phosphatidylcholine léchithine. Gobley originally isolated lecithin from egg yolk—λέκιθος (lekithos) is 'egg yolk' in ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, bile, human brain tissue, fish eggs, fish roe, chicken and sheep brain.
Lecithin can easily be extracted chemically (using hexane) or mechanically from readily available sources such as soy beans. It has low solubility in water. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that is usually classified as amphipathic. Lecithin is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
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