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According to the Health Functional Food Act of the MFDS, lecithin is categorized as an ingredient to be noted in manufactured foods and products. It is generally derived from soybean and egg yolk, and water or ethanol is used to extract lecithin from egg yolk.
For lecithin to be noted as functional, it must contain more than 360 mg/g of phospholipid and 100 mg/g (for soybean-derived lecithin) or 600 mg/g (for egg-derived lecithin) of phosphatidylcholine.
Lecithin is indicated to “help improving blood cholesterol level” and recommended daily intake is 1.2~18 g.
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