Soya Lecithin

Lecithin (/ˈlɛsɪθɪn, ˈlɛsəθ-/, from the Greek lekithos “yolk”) is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, emulsifying, homogenizing liquid mixtures, and repelling sticking materials. (source: Wikipedia)

Lecithin is essential for proper biological function. A commercial form of lecithin is commonly used in the preparation of food, cosmetics, and medications, as it extends shelf life and acts as an emulsifier.