Not for Ashkenazic (European) Jews.
The molecular weight of soy lecithin can vary based on the specific composition of the lecithin, which consists of various phospholipids, triglycerides, and fatty acids. On average, the molecular weight of soy lecithin is around 750-800 g/mol.
Lecithin is an organic compound.
Soy lecithin (476) is a natural emulsifier derived from soybeans that is commonly used in food manufacturing to improve texture, prevent ingredients from separating, and extend shelf life. It is often added to products like chocolate, margarine, and baked goods.
In short, no. Lecithin is a type of fatty substance which occurs in plant and animal tissues. As the name suggests soy lecithin is derived from the soy bean. It is safe for people who have celiac disease to have it. However, people with an allergy to soy should avoid it.
Emulsifiers commonly used in bourbon cookies include lecithin, mono- and diglycerides, and polysorbate 80. These emulsifiers help to stabilize the mixture of fats and water-based ingredients in the dough, resulting in a smooth and uniform texture in the final product.
I don't think so!
It has to be labeled as kosher for Passover with reliable supervision. If it has such a labeling, it may be used only by non-Ashkenazim (Sephardim, Mizrahi). It does contain soy, but has no gluten.
Real soy sauce is made from the soy bean which is considered kitniyot. If you were able to find a kosher l'Pesach brand, it's not allowed for Ashkenazim. There are several brands of imitation soy sauce for Pesach.
There are a number of companies that make kosher l'Pesach imitation soy sauce. As soy beans are considered kitniyot, imitation soy sauce emulates the taste of the real thing but does not contain any soy.
Real teriyaki sauce, which contains soy sauce, would be kitniyot. There are imitation teriyaki sauces available for Passover.
Lecithin can come from two main sources; soy or eggs. Clearly if you have a soy allergy, eating soy lecithin is unwise. Luckily, if lecithin is from soy, it must be labelled "soy lecithin" on the packaging. Eating egg lecithin should present no problems. I should point out that the vast majority of regular chocolate bars contain soy lecithin rather than egg; lecithin-free chocolate is a specialty product which can sometimes be found in specialist chocolateries or health-food stores.
The chemical formula of soy lecithin is C42H80NO8P. Soy lecithin is a mixture of phospholipids containing various fatty acids, phosphoric acid, choline, and glycerol.
Soy lecithin and sunflower lecithin are both used as emulsifiers in food products. Soy lecithin is derived from soybeans, while sunflower lecithin comes from sunflower seeds. Sunflower lecithin is often considered a healthier option because it is usually non-GMO and may be better tolerated by those with soy allergies.
It would have to be certified kosher for Passover.
Some lecithin is derived from soy bean oil, and some is derived from animal fat. A lot is derived from egg. Best to go to a vegetarian store which stocks soy lecithin.
An emulsifier made from soy oil.
The label has to say "Kosher for Passover"