Soy Lecithin is a healthy culinary ingredient widely used to improve and unify product texture, eliminate spatter, bind and reduce viscosity, and significantly extend product shelf life. It is used in baked goods, confectionery, making waffles, ice cream, sauces, mayonnaise, sweets, chocolate, margarine, and other products that need to be emulsified and stabilized.

It should be avoided by people allergic to soy products and eggs.

In the preparation of various foods, lecithin serves as an emulsifier, a substance that helps dissolve fats and improve their mixing with other ingredients. Lecithin helps to dissolve fat and with its help components are easily combined, which otherwise cannot be mixed. For example, water and oil turn into a homogeneous emulsion thanks to lecithin. If you want to know if a product contains lecithin, look for the code E322 on the label.

Benefits of lecithin for the body  IN FOOD SUPPLEMENTS 

Soy lecithin is also used in food supplements, it improves brain, cardiovascular and lipid metabolism due to the amount of antioxidants and phospholipids it contains. The best known benefit of lecithin is its ability to lower cholesterol. Researchers have found that soy lecithin can help increase good cholesterol and lower bad cholesterol in the blood.
Lecithin is good for the circulatory system. Soy lecithin can improve cardiovascular function and is used as a preventive measure against high blood pressure and heart disease.
Soy lecithin strengthens the immune function, it is especially suitable for people with diabetes. A Brazilian study in rats found that daily lecithin supplementation increased macrophage activity by 29 percent. Macrophages are white blood cells that destroy various foreign substances, microbes, cancer cells in our body.
Lecithin helps reduce indigestion. Studies show that lecithin improves the production of mucus in the intestines and protects the lining of the gastrointestinal tract. This happens because lecithin contains a special substance called phosphatidylcholine, which is also a component of the natural mucus of the digestive system.

Lecithin affects brain activity. It plays an important role in brain development and improves memory. Studies conducted on rat pups showed that the pups that received lecithin had better memory, lecithin led to positive changes in the parts of their brain responsible for memory. These changes persisted throughout the rats' lives. Because of these effects on the brain, researchers hypothesize that lecithin may benefit people with neurological disorders such as Alzheimer's disease and other forms of dementia.
Lecithin supports the normal functioning of the nervous system, reduces chronic fatigue, nervous exhaustion, insomnia.
As a preventive measure, lecithin is recommended for lactating women who face blockage of the milk ducts. In some breastfeeding women, milk ducts can become blocked when breast milk does not flow properly through the duct. It is a painful condition that makes breastfeeding difficult and can lead to the development of mastitis, an infection of the breast tissue. The use of lecithin helps to prevent such clogging.
Lecithin is also used to treat gall bladder, liver diseases, bipolar disorder, eczema, and dermatitis, although there is a lack of detailed scientific research on the effectiveness of lecithin for these diseases.

 Sources used:
https://www.medicalnewstoday.com/articles/319260
https://www.urmc.rochester.edu/encyclopedia/content.aspx?contenttypeid=19&contentid=Lecithin
https://www.livestrong.com/article/458869-foods-high-in-lecithin/
https://www.healthline.com/health/lecithin-benefits#types
https://www.vle.lt/straipsnis/lecitinai/
https://www.verywellhealth.com/lecithin-benefits-and-nutrition-4771091