Lecithins

What it is

Lecithins (E322) are mixtures of phospholipids that occur naturally in the tissues of plants and animals. They are uniquely amphiphilic—meaning they attract both water and fat—making them excellent natural emulsifiers that keep oil and water mixed together.

How it is used in food

An essential emulsifier that keeps oil and water mixed, preventing chocolate from blooming and mayonnaise from separating.

• Chocolate (prevents cocoa butter separation)
• Margarine and spreads
• Baked goods (improves texture and shelf life)
• Mayonnaise and salad dressings

Health and safety

No known risks unless derived from a specific allergen (like soy or egg) to which the consumer is sensitive.

Lecithins are completely safe, natural lipids that are digested and metabolized by the body just like other dietary fats. The only concern is the potential for allergic reactions if derived from soy or eggs.

Universally recognised as safe with no upper limits, as it is a natural component of all cell membranes.

Regulatory status

Identification on labels

E-number

E322

Also printed aslecithin · soy lecithin · Soya lecithin · sunflower lecithin

Alternatives to this additive

• E471: Mono- and diglycerides — Serves a similar emulsifying function in baked goods.

How it is made

Commercially, lecithins are mostly extracted from soybeans (soy lecithin), though sunflower and rapeseed lecithins are becoming increasingly common to avoid soy allergens. It is also found naturally in high amounts in egg yolks.

1. Extraction — Oil is extracted from the source seed (soybean, sunflower, or rapeseed) using a solvent like hexane.
2. Degumming — Water is added to the crude oil, which hydrates the phospholipids (lecithin), making them insoluble in the oil.
3. Separation — The hydrated lecithin is separated from the oil via centrifugation.
4. Drying — The separated lecithin sludge is vacuum-dried to remove the water.
5. Purification — The raw lecithin is filtered and bleached if a lighter color is required.

Worth knowing

Lecithin is naturally found in high concentrations in egg yolks, which is why eggs are used to make mayonnaise.

Conclusion

E322 is a safe, natural, and ubiquitous emulsifier. Consumers with severe soy or egg allergies should check the source of the lecithin on the ingredients label.

References

• EFSA re-evaluation of lecithins (E 322) — EFSA