Lecithin

Edible and digestible surfactant and emulsifier of natural origin. Used in margarine, chocolate and in the food industry in general. In pharmaceuticals and cosmetics. Many other industrial uses, e.g. treating leather and textiles.
Lecithins vary greatly in their physical form, from viscoussemiliquids to powders, depending upon the free fatty acid content.They may also vary in color from brown to light yellow, dependingupon whether they are bleached or unbleached or on the degree ofpurity. When they are exposed to air, rapid oxidation occurs, alsoresulting in a dark yellow or brown color. Lecithins have practically no odor. Those derived from vegetablesources have a bland or nutlike taste, similar to that of soybean oil.