Lecithin

<p>Neither lecithin nor its ingredient phosphatidylcholine is an essential nutrient; however, <a href="http://www.lifescript.com/Health/A-Z/Alternative-Therapies_A-Z/NaturalRemedies/C/Choline.aspx" >choline</a> has recently been recognized as essential. For use as a supplement or a <a href="http://www.lifescript.com/health/centers/cholesterol/alternative_treatments/lecithin.aspx?gclid=CJiU3OCPn7ECFQF7hwodAn7kWA&trans=1&du=1&ef_id=435P8qnNVEQAAEBG%3a20120716211927%3as#" id="itxthook3" rel="nofollow" class="itxtrst itxtrsta itxthook" >food additive</a>, lecithin is often manufactured from soy.</p>

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Lecithin can easily be extracted chemically (using <a href="http://en.wikipedia.org/wiki/Hexane" title="Hexane" >hexane</a>) or mechanically from readily available sources such as <a href="http://en.wikipedia.org/wiki/Soy" title="Soy" class="mw-redirect" >soy</a> beans. It has low solubility in water. In aqueous solution, its phospholipids can form either <a href="http://en.wikipedia.org/wiki/Liposome" title="Liposome" >liposomes</a>, bilayer sheets, <a href="http://en.wikipedia.org/wiki/Micelle" title="Micelle" >micelles</a>, or lamellar structures, depending on hydration and temperature. This results in a type of <a href="http://en.wikipedia.org/wiki/Surfactant" title="Surfactant" >surfactant</a> that is usually classified as<a href="http://en.wikipedia.org/wiki/Amphipathic" title="Amphipathic" class="mw-redirect" >amphipathic</a>. Lecithin is sold as a food supplement and for medical uses. In cooking, it is sometimes used as an <a href="http://en.wikipedia.org/wiki/Emulsifier" title="Emulsifier" class="mw-redirect" >emulsifier</a> and to prevent sticking, for example in <a href="http://en.wikipedia.org/wiki/Non-stick_cooking_spray" title="Non-stick cooking spray" class="mw-redirect" >nonstick cooking spray</a>.</p>