Allervibe
E322
Lecithin
A group of phospholipids that act as natural emulsifiers.
i Additive Details
| Uses
Stabilizes emulsions in chocolate, margarine, ice cream, baked goods, instant powders, salad dressings, infant formula, and many plant-based dairy alternatives. Lets fat and water stay mixed without separating.
| Precautions
Generally well-tolerated. Soy lecithin contains trace soy protein, which is rarely enough to trigger a soy allergy but may be relevant for severe sensitivities. Egg lecithin is unsuitable for people with egg allergy. EU labelling rules require the source to be specified.
| Interactions
The active phospholipids (mainly phosphatidylcholine) have both water-attracting and fat-attracting parts, which lets them bridge oil and water. Choline is a precursor of acetylcholine and is involved in lipid metabolism.
| Origin
Extracted from soybeans, sunflower seeds, rapeseed, or egg yolk. Soy lecithin is the most common; sunflower lecithin is increasingly used as a soy-free alternative.
| Daily Intake
EFSA has not specified a numerical ADI; lecithin is considered acceptable at the levels needed to perform its technical function (group 'ADI not specified').
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
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