Lecithin (E322) — What You Need to Know
What Is Lecithin?
Lecithin is a natural fatty substance found in many plant and animal tissues. It was first isolated from egg yolk in 1845 (the word lecithin comes from the Greek word for egg yolk, 'lekithos'). Today, most commercial lecithin is derived from soybeans, sunflower seeds, or rapeseed. It is one of the most widely used and safest emulsifiers in the food industry.
What Is It Used For?
Acts as an emulsifier to keep water and fat from separating in chocolate, margarine, baked goods, and ice cream. Used in cooking sprays to prevent sticking. Also found in dietary supplements as a source of choline and phospholipids.
Safety Assessment
Extremely safe with no known adverse effects at normal food additive levels. People with severe soy allergies should be aware that soy lecithin contains trace amounts of soy protein, though most soy-allergic individuals can tolerate it. Sunflower lecithin is available as an alternative. No safety concerns have been identified by regulatory bodies.
Based on current evidence, Lecithin is rated Safe with a score of 9/10. This is 1.5 points above the average for emulsifiers (7.5/10). Last reviewed by regulators: 2017.
Commonly Found In
Always check the label for E322 or 'Lecithin'
▶Chemical Information
Frequently Asked Questions about Lecithin
Quick Facts
- E-Number
- E322
- INS Number
- 322
- Category
- Emulsifiers
- Origin
- Natural
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- No limit
- Last Review
- 2017
Related Additives
Other emulsifiers in the same family