Definition and Areas of Use :
Generally, since lecithin used in the pharmaceutical and food production sector is an extremely purified mixture, it is said that it is not allergenic in any case. However, those who are allergic to soybeans may need to be careful when using lecithin produced from soybeans. In this case, it should be known that lecithin produced from soybeans may cause allergies in these people, as soybeans do. The plants or foods from which lecithin will be obtained generally have a high fat content. Direct use of these foods with high fat content will be of no use due to the lecithin in them. It should also be known that these plants with high fat content may have negative effects on cholesterol.
When we look closely at soybeans for lecithins obtained from soybeans, we see that soybeans, which are a food that provides all amino acids in sufficient amounts, are a complete protein source on their own, unlike meat types, since they contain several amino acid types together. When combined with other types of protein, they are more easily digested by our digestive system and can reach protein values much higher than their actual protein values.