Soya Lecithin Soya Lecithin is prepared by extracting and purifying phospholipids from naturally occurring products such as soybeans seeds. Lecithin is amphiphilic (they have different affinities for oil and water), and their low production costs make them invaluable in a broad range of manufacturing processes. Lecithin is a generic term used to designate any group of yellow- brownish fatty substances occurring in animal, plant tissues and in egg yolk which is composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides and phospholipids, emulsiflers, Dispersants, Wetting agents, Viscosity modifiers, Release aids, Nutritional supplements & Surfactants. The food industry has long recognized the importance of lecithin as a critical component in processing. Lecithin helps smooth the texture of food items such as chocolate & margarine & makes instants food easy to dissolve.