Lecithin is a novel natural material that has multifunctional properties. Original material was isolated from egg yolk and is found in significant quantities in brain and nervous tissue. Actually lecithin is a normal constituent in all cell membranes. The main source today is found in soybeans and is commercially available in many colors, viscosities, and functionalities. This article gives a detailed description of the nature and composition of lecithin and its manufacture and uses.
Lecithin has been an amphoteric surfactant for centuries but was not commercialized until soy processing started in the 1930's. It has many food applications and is also used in pharmaceutical preparations and natural food products. Lecithin has some unique properties in industrial applications from paints to fuel additives. The most prevalent use today is in chocolate and margarine manufacture and in nutritional beverages and supplements.