Lecithin, one of the most flexible and profitable byproducts of the oilseed industry, has long been a significant component of a wide range of both food and non-food goods. Soy Lecithin performs a variety of functions in meals, including emulsifier, wetting agent, viscosity reduction, releasing agents, and crystallisation control. Lecithin is also used in a variety of industrial applications. The lecithin industry in the United States was well established by 1940. The lecithin industry is mature, although it has been influenced by a number of variables.
Although soybean has historically been the most important source of Soy Lecithin worldwide, new sources, such as canola and sunflower, are being sought due to rising demand for non-Genetically Modified Organism (GMO) lecithin. Although GMO soybean lecithin has been demonstrated to be similar to non-GMO lines, the European market prefers non-GMO lecithin. Lecithin has grown in popularity as a neutraceutical and food supplement ingredient during the last few decades. Furthermore, the discovery of liposomes has resulted in a novel and more efficient method of medication administration.
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