Allervibe
E322
Lecithin
A group of phospholipids that act as natural emulsifiers.
i Additive Details
| Is E322 Lecithin safe?
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.
| 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.
| 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.
Related additives
- E300 Ascorbic acid (Vitamin C) Vitamin C, used both as a nutrient and as a food antioxidant.
- E330 Citric acid An organic acid that gives citrus fruit its tartness, used to adjust pH and flavor.
- E471 Mono- and diglycerides of fatty acids Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
- E476 Polyglycerol polyricinoleate An emulsifier made from castor oil that thins melted chocolate so it flows and moulds evenly.
- E481 Sodium stearoyl-2-lactylate An emulsifier and dough strengthener made by combining stearic acid with lactic acid.
- E472e DATEM Diacetyltartaric acid esters of mono- and diglycerides, the emulsifier that strengthens dough in most industrial bread.
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