One of the most omnipresent additives in our food – SOYA LECITHIN. Its presence is everywhere starting from salad dressings to tea bags. It almost put in an appearance in chocolate and often pops up in other supplements. It is basically an emulsifier whose functionality is to blend oil and water. Let’s say you have to make salad in which you need both vinegar and olive oil, which will get separated after preserving it for some time. So, the best alternative to this is the SOYA LECITHIN. Soya lecithin refers here to a blend of phospholipids and oil. Phospholipids are a component of the cell membrane in all plants and animals, but lecithin is procured from sunflower kernels, rapeseed, milk, soy and egg yolks. Depending on its intended use and manufacturer, its composition is variable, but on an average, it accommodates 35% soyabean oil and 16% phosphatidylcholine. The later is a kind of phospholipid, ample in liver and egg yolks. The remaining percentage is other phospholipids and glycolipids.