Lecithin typically contains a high percentage of naturally occurring linoleic acid, with lesser amounts of palmitic, oleic, stearic, linolenic and other fatty acids, choline, inositol and phosphorus. These substances are present together in the form of phospatides (pr phaspholipids). The phosphatides are insoluble in acetone. Lecithin is defined as acetone insoluble soy phosphatides. Any liquid lecithin product can be analyzed for actual lecithin content through an acetone solubility test. Regional differences in soil and growing conditions affect lecithin content among soy crops.