Lecithin is an ester of the amino alcohol of choline and diglyceride phosphoric acids; is the most important representative of phospholipids. When lecithin is broken down, higher fatty acids (palmitic, stearic, oleic and arachidonic), glycerophosphoric acid and choline are formed.

The main natural source of lecithin are foods containing a large amount of fat: eggs, liver meat, peanuts, some vegetables and fruits. In industrial production, lecithin is extracted from waste products from soy products and oil.

Lecithins have high surface-active properties, which is why they are most often used in the food industry as an emulsifier. Also, lecithin, as a food supplement E322 can be used as an antioxidant.
The composition of lecithin molecules includes:

— glycerin
— fatty acids – stearic, palmitic, oleic, linoleic
— phosphoric acid
— choline – a vitamin-like substance, a raw material for the synthesis of transmitters of nerve impulses – neurotransmitters.

Most often, E322 is used as an emulsifier in the oil and fat, confectionery, and bakery industries, in the production of margarines, dairy products, bakery products, chocolate products and glazes, and is used in the production of crackers, cookies, muffins and pies, improves the viscosity of the dough, as well as an antioxidant, anti-aging.

Lecithin is widely used in the cosmetic industry.

The richest natural source of lecithin is high-fat foods, such as poultry, fish and other animals. In industry, lecithin is obtained from by-products of the production of soy flour and oil.

Soya lecithin is produced from refined soybean oil during low-temperature processing. The composition of soya lecithin includes oil, phospholipids, vitamins: A, E, etc. It is used in the food industry as an emulsifier.