Ingredient tabsDescriptionSoy lecithin is a translucent, yellowish-brown, viscous fluid used primarily as an emulsifier, wetting agent, stabilizer, instantizing agent, release agent, lubricant, antioxidant and dispersant. Organic soy lecithin is produced from Organic soybeans (therefore also non-GMO), while IP (identity preserved) soy lecithin is produced from non-GMO soybeans. Applications Application Functionality Baby food Emulsifier Bakery Antispattering agent Dough improvements Emulsifier Extrusion aid Fat replacement Low dusting Release agent Shelf life extension Viscosity reducer Wetting agent Bars Antispattering agent Dispersability Emulsifier Extrusion aid Release agent Wetting agent Beverage Powdered mix Emulsifier Bread Volume expansion Caramel Emulsifier Chocolate Antispattering agent Dispersability Emulsifier Release agent Viscosity reducer Confectionary Binding - slight Chewiness Dairy and non-dairy Emulsifier Dairy/non-dairy frozen dessert Emulsifier Dressings, sauces, dips, spreads Emulsifier Frozen dough Dough improvements Emulsifier Gum Dispersability Release agent Margarine Antispattering agent Dispersability Emulsifier Release agent Wetting agent Dairy and non-dairy Antispattering agent Dispersability Release agent Wetting agent Product DetailsAttributes: Transfat FreeVeganGluten FreeLabel declaration: Organic Soy Lecithin (Organic version only) / Soy Lecithin (IP non-GMO version)Shelf life: 2 yearsPackaging: Pails and drums ProductionSoybeans are cleaned and dried. Crude soybean oil is then extracted from the beans (physical process for organic soy lecithin). The lecithin is separated from the oil, then centrifuged, standardized and packaged.