Lecithin is not a simple substance, it is a complex of phospholipid compounds combined with triglycerides and traces of tocopherols, carbohydrates and sterols.

In 1850s the French scientist Maurice Gobley discovered lecithin, a yellowish – brown substance found in the tissues of all living organisms and it was named “lekithos” after the Greek word for ‘egg yolk’ which is a rich source of lecithin. Due to its high content of phospholipids lecithin has amphilic properties which means it has simultaneously on one end oil-friendly properties (Lipophilic) and on the other end water-friendly (Hydrophilic) properties.

Soybean is the main source for commercial lecithin which is an important by-product of soybean oil processing obtained during the degumming stage.

In addition to the important functions that Lecithin performs in the biological processes of our body it has the potential to be used as a multifunctional additive for food, feed, pharmaceutical, cosmetic and industrial applications