Soy Lecithin

Soy lecithin (or soya lecithin) is a form of lecithin; a phospholipid, or a microbe that simultaneously attracts and repels water[1][2]; that occurs in soybeans. It is produced from the gums derived from soybean oil that has been separated from the solids[3][4][5].

Soy lecithin is a particularly common incarnation of the substance, owing to soya’s prevalence as a crop[1]. However this prevalence is also what gives rise to concerns surrounding the product. Soya is commonly genetically modified, as its frequent usage in a wide variety of foodstuffs means there is a high demand for a bigger yield, and, suffice to say, the large amount being produced means a large amount farmed non-organically[1][6]. Additionally there are concerns about the potential pesticide content of soy lecithin[4][7], as well as the often chemical-based nature of how it is extracted from the oil[1][4]. Furthermore the amount of phytoestrogen found in soy has been linked, although not conclusively proven, to increase risk of cancer (there are rival studies that make the precise opposite claim)[8]. Soya is also a fairly common allergy[9][10], and is not kitniyot[11]. That said, the American Academy of Nutrition and Dietetics disputes claims that soy lecithin is inherently bad for you[5].

Moo Free do not use soy lecithin as an emulsifier in our chocolate, instead favouring sunflower lecithin. However we cannot guarantee that it has not been used by those in our supply chain. As such, trace elements may be present, so please proceed with caution if you are trying to avoid soya.