Lecithin is an important building block in our body, for example in cell membranes. It is also important for the transmission of stimuli and thus for the function of the brain and nervous tissue.
Lecithin is the most commonly used emulsifier in food production. The term comes from Greek and means egg yolk. This is based on the fact that the first isolation of lecithin was achieved using egg yolk. Only later was it discovered that the substance can also be found in plants (e.g. soy, sunflower) and all animal life.
