Lecithin is a yellow-brownish fatty substance obtained from animal and plant tissues, which are used to smoothen out food textures, dissolving powders, homogenizing liquid mixtures, and repelling sticking materials. It is a phospholipid composed of phosphoric acid with choline, glycerol, glycolipids, or triglyceride. It is usually available from sources such as soybeans, eggs, sunflower, milk, marine sources, rapeseed, canola seeds, cottonseed, and others. Lecithin acts as a surfactant that makes way for a stable blend of materials, which tends to separate. It helps disperse powders into liquids, controls the viscosity of liquids & semi-liquids, prevents foods from sticking to contact surfaces, and prevents the adhesion of food products to one another.