E322: Lecithins

What is E322?

Lecithins (E322) are a family of naturally occurring fatty substances called phospholipids. Their molecules have one end that attracts water and another that attracts fat, which lets them hold oil and water together in a smooth mixture.

Origin and production

Commercial lecithin is usually recovered as a by-product of refining soybean, sunflower or rapeseed oil. It can also be obtained from egg yolk, which was its original historical source.

Why is it used?

Lecithin works as an emulsifier and release agent: it helps chocolate flow during processing, keeps fat evenly spread in biscuits and cakes, and stops spreads and frozen desserts separating. It is extremely common in chocolate, confectionery and baked goods.

Vegan, vegetarian and halal

Most food lecithin is plant-based, but egg-derived lecithin also exists, so it is not automatically vegan; the ingredient list may say 'soy lecithin' or 'sunflower lecithin', and otherwise only the manufacturer can confirm the source. Soy lecithin must be declared as a soy allergen in the EU.

Safety and regulation

Lecithins are authorised as food additives in the EU and were re-evaluated by EFSA, which did not identify a safety concern at reported uses. They are permitted in most food categories at levels consistent with good manufacturing practice.

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