Soy lecithin is a food additive often added to foods to improve the texture and mouthfeel of food products. Specifically, it is known as an emulsifier, a binding agent that helps to keep water and oil mixed together in foods and prevent them from separating during storage in some foods.
Soy lecithin is extracted from processing soy bean oil. During the production of soy bean oil, and in turn soy lecithin, GOS is left behind as part of the soy bean residues. GOS is water-soluble. In other words, soy lecithin is primarily made up of fats and oil. Therefore, despite not having undergone FODMAP testing in the lab, it is thought to be low FODMAP. It is also often only used in small amounts during food manufacturing.
That being said, soy lecithin is found in a wide range of foods in the current food supply environment. Some foods that may contain soy lecithin, but are not limited to, include (1):
Of course, other FODMAP-containing ingredients may still be present in these products.
Therefore, label reading remains a useful tip when it comes to looking out for low FODMAP products next time you get your hands on the shopping trolley. For more label reading tips, be sure to check out our blog post.
You can also look for a Monash FODMAP certified food product on your supermarket shelves. Check out the Monash FODMAP app for a list of brands in the certification program and their certified food products.
Reference: 1. List GR. Soybean Lecithin: Food, Industrial Uses, and Other Applications. Polar Lipids. 2015;1–33.
