Lecithin, a group of naturally occurring phospholipids in plant and animal cells, holds significance in food and cosmetics. It serves as a lipophilic emulsifier, thickener, and emollient, offering nutritive advantages. The term “lecithin” originated from the Greek word for egg yolk, as it was initially isolated from egg yolks. However, it’s also abundant in vegetable sources, with soy being the most concentrated plant-based provider of natural lecithin. Vital for cellular function, lecithin is a crucial fat in the body’s cells. Soy lecithin, Extracted from soybeans, comprises free fatty acids, trace proteins, and carbohydrates. The principal component is phosphatidylcholine, accounting for 20% to 80% of the total fat content. Lecithin eventually breaks down into choline, utilized by the body to transport fat and regulate metabolism.