Lecithin is a food additive that comes from several sources \u2014 one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector. Like many food additives, soy lecithin isn’t without controversy.
\nAs an emulsifier, soy lecithin is used in food applications as an aerating agent, viscosity modifier, dispersant and lubricant. The emulsifier decreases the surface tension between the two liquids and allows them to mix and form a stable, heterogeneous dispersion.
\nSoy lecithin is used so commonly in our food supply because it acts as an emulsifier. An emulsifier is used to make oil and water mix when they otherwise would not, and it helps stabilize and keep the ingredients from separating later. It also prevents food from becoming sticky.
\nThe most well-known benefit of lecithin is its ability to lower cholesterol. Researchers have discovered that soybean lecithin can contribute to raising HDL (good) cholesterol and lowering LDL (bad) cholesterol in blood profiles.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lecithin is a food additive that comes from several sources \u2014 one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and flavor protector. Like many food additives, soy lecithin isn’t without controversy.
\nAs an emulsifier, soy lecithin is used in food applications as an aerating agent, viscosity modifier, dispersant and lubricant. The emulsifier decreases the surface tension between the two liquids and allows them to mix and form a stable, heterogeneous dispersion.
\nSoy lecithin is used so commonly in our food supply because it acts as an emulsifier. An emulsifier is used to make oil and water mix when they otherwise would not, and it helps stabilize and keep the ingredients from separating later. It also prevents food from becoming sticky.
\nThe most well-known benefit of lecithin is its ability to lower cholesterol. Researchers have discovered that soybean lecithin can contribute to raising HDL (good) cholesterol and lowering LDL (bad) cholesterol in blood profiles.<\/p>\n","protected":false},"featured_media":28095,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[],"product_tag":[],"class_list":["post-28365","product","type-product","status-publish","has-post-thumbnail","first","instock","shipping-taxable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product\/28365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/comments?post=28365"}],"version-history":[{"count":1,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product\/28365\/revisions"}],"predecessor-version":[{"id":28366,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product\/28365\/revisions\/28366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/media\/28095"}],"wp:attachment":[{"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/media?parent=28365"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product_brand?post=28365"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product_cat?post=28365"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/parstejaratco.ir\/en\/wp-json\/wp\/v2\/product_tag?post=28365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}