E322 - Lecithins

E322 LECITINE (OF EGG AND SOY)

Lecithin is a food additive that has a dual function: antioxidant and emulsifier. Emulsifiers are substances that have the peculiarity of being both water-soluble and fat-soluble at the same time; for this characteristic they are used in numerous preparations, where they ensure that two non-mixable substances, such as water and oil, remain in emulsion.

Lecithin is a substance that can have both plant and animal origins, as it is part of the cell wall of cells. Lecithin used industrially is isolated (essentially) from soy or egg yolk. However, the chemical composition of lecithin derived from these two sources is quite different, and this determines the different applications.

Lecithin, therefore, is mainly contained in soy, in the seeds of other legumes, in corn, in peanuts and in eggs.

Due to its many characteristics, lecithin can be contained in dessert mixes, small packaged cakes, instant yoghurt creams, sugared almonds, chocolate, light margarine, coating for chocolate cakes, etc.

Currently, lecithin is a widely used product and considered harmless; no negative side effects are known, because it is degraded and used by the human body.

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