7

votes

Soy lecithin in dark chocolate

Commented on February 16, 2015
Created August 03, 2010 at 5:28 PM

We know non-fermented soy is best avoided (to put it mildly). But what about smallish or trace amounts of soy products in some foods?

Specifically I'm wondering about soy lecithin used in dark chocolate.

In the 85% chocolate that I buy, it is usually listed as the last or penultimate ingredient (just before vanilla). I don't know what the actual amounts used are, and whether in these amounts it would have any of the harmful hormonal effects of soy if consumed fairly regularly (say, two 100g chocolate tablets a month).

5f678ffff153bfc8a17ac1ee438c054f

(1405)

on May 25, 2013
at 07:03 PM

Lindt 90% doesn't have it!

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 07, 2011
at 03:49 PM

whoa. i was reading all these answers, and then I started reading this one and was thinking... oh cool. this is like what i do. haha. than i saw it was me. that was really weird.

Cd2ff8c68dd1f1d539ad7f0ee94b0421

(1061)

on February 17, 2011
at 01:48 PM

I used to buy Green and Blacks 85% when what we could get here (Seattle) was made in Italy. No soy in that. Then our 85% started coming from Canada, with soy. We now buy Lindt ... no soy in that.

77877f762c40637911396daa19b53094

(78467)

on February 17, 2011
at 09:41 AM

Yea I love Taza! The discs are too sugary though.

3573f7a18ee620179fda184c7d8b7242

(241)

on February 16, 2011
at 09:08 PM

Thanks for the tips!

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on February 16, 2011
at 05:44 PM

I second the Taza - my absolute FAV chocolate (altho the Mexican style disks are only 50% so I have to severely limit them). And they are great for a change from other chocolates because they are stone-ground and stay granular in texture instead of creamy smooth.

7767e05a8c4504f6be03f13ee40815cd

(1299)

on February 16, 2011
at 04:03 PM

I am quite allergic to soy and have no reaction from, for example, Trader Joe's 85% chocolate, or Guittard dark chocolate, both of which contain soy lecithin. Boom Choco Boom is SO sweet though, now that I'm used to the less-sweet style of eating.

272a2c20eb12eb7bdd22361d0359ca80

(0)

on August 05, 2010
at 01:29 PM

don't let the Swiss hear you calling their chocolate French.

84666a86108dee8d11cbbc85b6382083

(2399)

on August 05, 2010
at 09:19 AM

Paleo make-a-chocolate recipe ? :D – Ikco 0 secs ago

84666a86108dee8d11cbbc85b6382083

(2399)

on August 05, 2010
at 09:19 AM

Palep DIY-make-a-chocolate recipe ? :D

70d9359a2086e890a4c3bccb2ba8a8cb

(2254)

on August 05, 2010
at 05:46 AM

The one I usually buy (with the soy lecithin) is a generic supermarket brand. I have found Lindt 85% which doesn't list soy lecithin, but it's double the price.

77732bf6bf2b8a360f523ef87c3b7523

(6157)

on August 04, 2010
at 03:17 PM

I remember this too... I wish there were more reasoning given for this stance. Not that I disagree -- just curious.

Ab6d5fded95559985919961c62b1847d

(434)

on August 04, 2010
at 04:44 AM

Green & Black's 85% doesn't have it.

35deb6722604c868c610088a6d8ce09e

(295)

on August 04, 2010
at 12:33 AM

What brand is it? Looks like even my "All-Natural Endangered Species 88% chocolate" even has it ("Bitter Sweet Chocolate [chocolate liquor, unbleached water-filtered beet sugar, soy lecithin, vanilla]").

07ca188c8dac3a17f629dd87198d2098

(7970)

on August 03, 2010
at 05:59 PM

This sounds pretty reasonable :)

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16 Answers

best answer

5
E35e3d76547b18096a59c90029e7e107

(15603)

on August 03, 2010
at 05:54 PM

The reasons why I avoid soy are just omega 6, anti-nutrients and phytoestrogens, so nothing that would be significant if you're getting less than a gram of soy and probably things that are removed in the processing of the soy anyway. If it were something like gluten or casein, where even a small amount might set off an immune response, then I'd be more wary with even small amounts, but even then, less than a gram would be fine for most people.

4
A5eea471b62ceb3c421941e6843897de

(40)

on August 03, 2010
at 07:40 PM

From my experience making raw chocolate..Lecithin has a very unique property as a emulsifier. When you add water based substances to your chocolate the lecithin will bind to one end of the fat(oil) and one end of the water and bind the two together. You don't have to use lecithin if for some reason it turns you off. But it's great in small amounts. Get high quality lecithin.

I personally use less then a 1/4 tsp when I make chocolate so I'm sure chocolate companies dont use much more. It was mostly meant to bind flavors together so you experience one solid flavor.

84666a86108dee8d11cbbc85b6382083

(2399)

on August 05, 2010
at 09:19 AM

Palep DIY-make-a-chocolate recipe ? :D

84666a86108dee8d11cbbc85b6382083

(2399)

on August 05, 2010
at 09:19 AM

Paleo make-a-chocolate recipe ? :D – Ikco 0 secs ago

4
Ab6d5fded95559985919961c62b1847d

(434)

on August 03, 2010
at 05:56 PM

Since it's such a tiny amount (from what I've read, it's about one percent of the weight of the food) and assuming you don't eat a pound of dark chocolate each day, I'm sure it's fine. Though if you can find a brand without it, that's probably better, if not just for peace of mind.

07ca188c8dac3a17f629dd87198d2098

(7970)

on August 03, 2010
at 05:59 PM

This sounds pretty reasonable :)

3
07ca188c8dac3a17f629dd87198d2098

(7970)

on August 03, 2010
at 05:38 PM

According to http://www.chow.com/stories/10701,

"But what exactly is it? Well, it???s a substance that is extracted from soybeans using a solvent such as hexane, and it???s a by-product of soybean oil."

But they also say, "it rarely exceeds more than 1 percent of the weight of any food product."

2
E2b9c679315c7c9c7265783dde89f350

on October 01, 2010
at 11:45 PM

I buy Theo brand organic, fair trade chocolate that doesn't have soy lecithin, though it's only 70% dark. :-/ Super yummy though.

Someone asked about a paleo chocolate recipe- I've been making chocolate with coconut oil. 1/4 cup coconut oil, melted, plus 1/2 cup unsweetened cocoa powder, a splash of vanilla, and raw honey or maple syrup to taste. I pour into molds, freeze till hard, pop them out, and then store them in the freezer (they melt REALLY fast if you don't). They're really tasty and very dark. I got the recipe from somewhere on Kelly the Kitchen Kop's website in a comment thread.

2
6a829b1a30785b9f3d0c608f9c8e9b10

on August 20, 2010
at 10:30 PM

There seems to be some good components to each food, even Wheat has some vitamins, we just can't really get to them. And Soy Lecithin is similar to Phosphatidylcholine from what I understand and contains no protein. And all the bad crap in Soy is contained in Proteins, so there should be no real downside to a little bit of E621 or whatever it is in Chocolate or anything else. I don't think about it when buying chocolate.

2
D5db204527668aa712504995c0f8f96f

(551)

on August 03, 2010
at 05:58 PM

In the case of chocolate, I don't think it matters that much. Since it's present in trace amount and since you are not supposed to eat lots of chocolate to start with (1-4squares is about right), we should probably not care about it.

2
Ef228708abd5f082f633b1cd1d64eee1

(892)

on August 03, 2010
at 05:48 PM

I've finally started making my way through all of the Robb Wolf Paleolithic Solution podcasts... I just listened to episode 10, and he mentions in a aside (while talking about fish oil I believe) that he has no problems with soy lecithin, though he's pretty against any other forms of soy.

77732bf6bf2b8a360f523ef87c3b7523

(6157)

on August 04, 2010
at 03:17 PM

I remember this too... I wish there were more reasoning given for this stance. Not that I disagree -- just curious.

1
Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on February 16, 2011
at 03:51 PM

Soy lecithin is used as an emulsifier to help blend the ingredients. This allows the manufacturer to significantly cut down on conching time and expenses. The alternative to using soy lecithin is just using extended conching time for at least 24-72 hours. I've tasted both, and the non soy lecithin bars I've had were very smooth.

You can also make your own dark chocolate almond bark. It's easy:

  • Fill half of a large sauce pan with water over medium heat

  • Place 100% dark chocolate bars in a smaller sauce pan with no water

  • Place the smaller sauce inside the large pan so that it rests in the hot water

  • This will melt the chocolate slowly and keep it easy to manage without burning

  • Add any or all of the following items:

  • pasture butter, coconut (oil or cream), pure stevia, vanilla, cream, raw honey, raw sprouted almonds

  • Once the ingredients are all mixed up and melted in, portion out pieces in little dishes or ice cube trays or a flat serving plate. Place all portions in the fridge to harden. Once hardened, you have your individual pieces or large hardened piece that you can break apart into bark chips.

It keeps well in the fridge for months and is a very nutrient dense and delicious little snack.

enjoy :)

3573f7a18ee620179fda184c7d8b7242

(241)

on February 16, 2011
at 09:08 PM

Thanks for the tips!

Af1d286f0fd5c3949f59b4edf4d892f5

(18452)

on April 07, 2011
at 03:49 PM

whoa. i was reading all these answers, and then I started reading this one and was thinking... oh cool. this is like what i do. haha. than i saw it was me. that was really weird.

1
E4bdb5727c5d486e6bb6cd9bad452d90

on October 01, 2010
at 07:29 PM

So, soy lecithin not exceeding more than 1% of the weight is okay if you have an allergy? Hm. Don't think so. Try giving someone with a severe peanut allergy something that contains less than 1% of the weight as peanuts. I bet they'll still have a reaction. If you have an allergy to soy, it's not worth it. You're better off NOT eating something questionable than testing the water and having a bad reaction, TRUST ME.

There is chocolate without Soy Lecithin that isn't so dark you can't eat it. I've just recently found Boom Choco Boom chocolate bars from enjoy life foods.

http://www.enjoylifefoods.com/our_foods/chocolate_bars/dark_chocolate_bar.html

And here's a review of the chocolate.

http://www.reviewstream.com/reviews/?p=65562

7767e05a8c4504f6be03f13ee40815cd

(1299)

on February 16, 2011
at 04:03 PM

I am quite allergic to soy and have no reaction from, for example, Trader Joe's 85% chocolate, or Guittard dark chocolate, both of which contain soy lecithin. Boom Choco Boom is SO sweet though, now that I'm used to the less-sweet style of eating.

0
759263cd7c5890f2054d1f2845e28596

on August 02, 2013
at 05:19 AM

Lindt Excellence Dark Coconut Bar 3.5oz (100g)

INGREDIENTS: Sugar, chocolate, caramelized coconut (coconut, sugar), cocoa butter, milkfat, natural and artificial flavors, soya lecithin (emulsifier)

“Soybean lecithin comes from sludge left after crude soy oil goes through a ‘degumming’ process.It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid."

0
528826bc189a92e597340b1dd52cefc6

on May 25, 2013
at 06:27 PM

Fearless chocolate is an amazing boutique chocolate maker..pure cocoa, cocoa butter and raw sugar. No vanilla, no soy, no fillers ..whole foods and online Wole foods air trade 71 and 72 percent bars are soy and vanilla free and mouth melting delicious and at most whole foods A third is Patric chocolate our of missouri. Online...

Taza chocolate is great..if you live in massachusettes area. The tasting tour is wonderful. I puree pumpkin and one disk of their cacao pure..it crumbles easily as its a grainy, raw texture then topped it with whipped coconut cream

0
3573f7a18ee620179fda184c7d8b7242

(241)

on February 16, 2011
at 09:14 PM

My local store had a rep from Theo giving free samples of their Christmas flavors a couple months ago. The rep commented specifically that their bars don't have soy in it and that they leave the cocoa butter in. She said that other chocolate companies remove the cocoa butter and sell it to cosmetic manufacturers, where they can get more money for it, and instead use soy lecithin to emulsify. I haven't researched this or anything, so I don't know how true this is. Just reporting what I heard. And, I do like their chocolate, too.

0
7767e05a8c4504f6be03f13ee40815cd

(1299)

on February 16, 2011
at 04:05 PM

For those who are allergic to soy or want to avoid it completely, there are brands that don't contain it. I'm allergic to nuts and soy and have searched for years for a chocolate I can have; I finally found a couple, which are Belcolade and Grenada brands. Enjoy Life is allergen-free, but their products are extremely sweet.

Taza and Michel Cluizel are also soy-free.

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on February 16, 2011
at 05:44 PM

I second the Taza - my absolute FAV chocolate (altho the Mexican style disks are only 50% so I have to severely limit them). And they are great for a change from other chocolates because they are stone-ground and stay granular in texture instead of creamy smooth.

77877f762c40637911396daa19b53094

(78467)

on February 17, 2011
at 09:41 AM

Yea I love Taza! The discs are too sugary though.

0
D339c39d94d65460e28128174845f423

(821)

on August 05, 2010
at 09:03 AM

I buy Lindt (French) 85% chocolate, and it doesn't contain any soy

We love it.

272a2c20eb12eb7bdd22361d0359ca80

(0)

on August 05, 2010
at 01:29 PM

don't let the Swiss hear you calling their chocolate French.

-2
77877f762c40637911396daa19b53094

(78467)

on February 16, 2011
at 06:34 AM

"When you add water based substances to your chocolate"

note to self: avoid chocolates made by Miro

40602bfa202326bcb790a6861b88dc1f

on February 16, 2015
at 06:44 AM

 For those that don't get why someone with so much rep and chem knowledge got pulled down for this answer, it's because pretty much all of your flavorings are either water soluble or alcohol soluble. Most of the ones you buy are in/soluble-in alcohol. Hence his comment is either uninformed or snarky.

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