E322
Lecithins
Also known as: Phosphatidylcholine, Soy lecithin
Components / composition
Phospholipids from soybean, sunflower, or egg yolk (phosphatidylcholine and related compounds).
Common usage in food
Emulsifier in chocolate, margarine, baked goods, and instant products.
Effects on human health
Natural component of cell membranes. Source of choline. Soy lecithin may contain trace soy protein.
Risks & considerations
Soy allergen cross-contact possible for soy-derived lecithin in highly sensitive individuals — generally low risk due to processing.
Regulatory approval (EU)
Permitted in EU Annex II.
US regulatory status (FDA)
Lecithin is GRAS in the U.S. and widely used as an emulsifier in chocolate, margarine, and baked goods. Soy-, sunflower-, and egg-derived forms are permitted. FDA does not require E-number labeling; lecithin is declared by common name on U.S. ingredient lists.
Permitted amounts / regulatory limits (EU)
Quantum satis in many categories.
Acceptable Daily Intake (ADI)
Not specified; long history of safe use.