Additive 65 / 75 – Soy lecithin
Lecithin is ubiquitous in the natural world. At least trace amounts of it are found in almost all living cells. Once considered a waste product from soybean oil processing, it is now one of the most common emulsifiers in food processing. Lecithin often works in concert with its synthetic counterparts, mono- and diglyceriedes and polysorbate 60. Lecithin seems indispensable to bakers, as it improves dough handling, moisture retention, texture, volume, browning, and shelf life, all while improving the effectiveness of shortening and reducing the need for expensive and perishable egg yolks.
See full post here: Dwight Eschliman Photography2015-10-19.