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Lecithin, also known as Phosphatidylcholine (PC), is a phospholipid compound widely found in the cell membranes of animals and plants. It consists of fatty acids, glycerol, phosphoric acid, and choline, playing a crucial role in many vital physiological processes besides being an essential component of cell membranes. Due to its excellent emulsifying properties, lecithin is extensively used in the food, pharmaceutical, and cosmetics industries. Naturally, lecithin is particularly abundant in egg yolk and plant seeds, such as soybeans and rapeseeds. Industrially, lecithin is mainly extracted from soybeans, rapeseeds, or egg yolks and is widely used as a natural emulsifier, lubricant, and additive in various products.

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By Jü - Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=18205869

Effects in Cosmetics

Lecithin offers multiple benefits and applications, some of which include:

Serving as a natural emulsifier, helping to mix fats with water, and improving product stability.
Enhancing skin hydration, helping to maintain the skin's natural barrier.
Due to its softening and nourishing properties, it is commonly used in skincare and hair care products.

The use in food

As a food additive, it provides emulsification, dispersion, and wetting functions, improving food texture and extending shelf life.
Acts as an anti-staling agent in baking products, helping to maintain freshness and softness.
As a dietary supplement, it provides choline, supporting brain health and liver function.


Extracted from soybeans, rapeseeds, or egg yolks, these raw materials undergo pressing, solvent extraction, or hydrolysis to separate lecithin.
During extraction, lecithin is separated from the raw material by adjusting temperature and pH, followed by purification and drying to obtain lecithin products of different purities.
Technological advancements have made it possible to extract lecithin from non-GMO crops, meeting the market demand for natural and non-GMO products.

Globally Harmonized System of Classification and Labelling of Chemicals 


As a natural ingredient, lecithin is considered safe under normal usage conditions.
Its widespread use in food and cosmetics for many years has not reported significant safety issues.
Some individuals may have allergic reactions to soy or egg-derived lecithin, so it's important to check labels for source information.


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