Lecithin from soybean is widely used as an emulsifier in the food industry, helping to blend ingredients that typically separate, such as oil and water. It is commonly found in products like chocolate, margarine, and salad dressings to improve texture and stability. In baking, it enhances dough elasticity and extends shelf life. Beyond food, it is utilized in pharmaceuticals as a dispersing agent in medications and supplements, aiding in better absorption of active ingredients. Additionally, it is a key component in cosmetics, where it acts as a moisturizer and helps to stabilize formulations in creams and lotions. Its versatility also extends to industrial applications, such as a release agent in manufacturing processes.