Lecithin is an emulsifier (a product that makes things mix together more easily), usually manufactured from soy beans. In chocolate, lecithin is used as a replacement for cocoa butter (which is far more expensive).

Lecithin coats individual sugar and cocoa particles more effectively than cocoa butter, contributing to a smoother mouth feel. Lecithin is also a natural antioxidant which stimulates the metabolism of fats, sugars, and protein and acts as a preservative by raising the melting point of chocolate.

Some countries allow up to 5% lecithin in chocolate; the average for very high quality chocolate is 2% or less.

Many people are unknowingly sensitive to soy, which makes its presence in chocolate problematic. Also, the source of much lecithin is genetically modified, so the only way to ensure that chocolate is GMO free is to eliminate lecithin, which some manufacturers now do.

Previous Questions and Answers:

1. do wine filled assorted chocolates need preservatives,if yes which and what quantity to ensure a shelf life of 30 days?
   Posted by  on  12/12  at  12:38 PM
2. What are the ingredients in Max Brenner chocolates? I searched the net, including his website, and couldn't find any info. I have allergies so I want to check if it contains soy lecithin.

   :: Anna
   I can't speak for all Max Brenner products, but all of the labels for everything I have 
   here in my office indicate that the product contains either soy or rapeseed (canola)
   lecithin.
   
   :: Clay 

   Posted by  on  09/03  at  03:35 AM