Lecithin is found in high concentrations in egg whites. It also is in soybeans, grains, fish, legumes, yeast and peanuts, said a WUSM-SL release.

Most commercially used lecithin comes from soybeans. Lecithin can alter food taste and texture and also can be mixed with water to disperse fats, making it a common additive in margarine, mayonnaise, chocolate and baked goods.