Lecithin is an additive and an essential ingredient in many processed foods.

It functions as a wetting agent, emulsifier, release agent, and antioxidant in a variety of applications and has anti-spatter, anti-stick, and viscosity reduction properties.

Lecithin has a bland flavor and low odor; when combined with other ingredients their flavors are not influenced by its addition.

Usage of lecithin in product formulas promotes uniform suspension of ingredients and increases moisture retention, aiding preparation while increasing durability and shelf life.