Lecithin citrate
Not authorised in EU, but permitted in AU-NZ and US. No evidence of harm at dietary intake.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
An ester of lecithin and citric acid, acting as a specialized emulsifier and antioxidant synergist.
How it is used in food
Lecithin citrate is lecithin modified with citric acid, which increases its polarity and its ability to chelate the trace iron and copper that catalyse fat oxidation. That makes it a dual-purpose emulsifier and antioxidant synergist, used chiefly to protect oils and fatty spreads from rancidity.
Commonly found in- Historically in food processing
Health and safety
Not listed on the EU authorised additives list.
This is a genuinely obscure additive with little food-specific toxicological literature; assessments rest on the well-studied safety of its parent substances, lecithin (E 322, no numerical ADI required) and citric acid (E 330, ADI not specified). It is not listed on the EU's authorised additive list.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E344
Worth knowing
Its antioxidant effect comes less from radical scavenging than from metal sequestration — it works by taking the catalyst out of play rather than by mopping up the damage afterwards.
Conclusion
An unauthorized modified emulsifier.
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Open the appEntry last reviewed 2026-07-28.
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