Lecithin

Lecithin is a mixture of essential fats, known as phospholipids.
Lecithin is used in processed meat products primarily as a natural emulsifier and binding agent to blend fat and water, which naturally repel each other.
Common Applications
Lecithin is a versatile ingredient used in a variety of meat products:
Sausages: It helps in blending the comminuted meat, fat, and water (often added as ice) to create a stable emulsion, preventing fat separation and ensuring a uniform appearance.
Patties/Ground Meat: It improves the binding and moisture retention in products like burgers, especially in well-done patties, where it enhances juiciness and flavor.
Canned Meats: It helps to bind fat and keep it in suspension during the retort (canning) process, reducing the formation of an undesirable fat cap at the top of the can.