# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E101: Riboflavin (Vitamin B2 Yellow Color) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)

Comparing 2 standards across 14 specifications. 14 key differences identified.

Comparing:
E101: Riboflavin (Vitamin B2 Yellow Color)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
E101: Riboflavin (Vitamin B2 Yellow Color) →

E101 (Riboflavin / Vitamin B2) is an authorized yellow food colorant and essential micronutrient produced via microbial fermentation of Ashbya gossypii. INS 101(i), ADI is 0.5 mg/kg bw/day, commonly used to fortify cereals and color sauces.

View full E101: Riboflavin (Vitamin B2 Yellow Color) spec sheet →
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →

Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.

View full E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) spec sheet →

Specification Comparison Table

14 Parameters
Parameter / Spec
E101: Riboflavin (Vitamin B2 Yellow Color)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Acceptable Daily Intake (ADI)
0.5 mg / kg body weight per day Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400)
E-Number Code
E101 —
INS / Codex Number
INS 101(i) —
Functional Class
Food Color (Yellow-Orange), Nutrient Fortificant —
Chemical Formula
C17H20N4O6 —
Primary Mechanism
Yellow chromophore acting as precursor to flavin coenzymes (FAD/FMN) —
Common Target Foods
Fortified breakfast cereals, baby foods, pasta, dairy desserts, energy drinks —
Dietary Compliance
100% Vegan (Microbial fermentation), Halal, Kosher —
Safety Approval
EFSA Authorized / FDA GRAS (21 CFR 73.450) —
INS / E-Number
— INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed)
Primary Phospholipid Composition
— 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI
Hydrophilic-Lipophilic Balance (HLB)
— HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin)
Acetone-Insoluble Matter
— ≥ 60.0% (standard benchmark of active phospholipid content)
Major Sources
— Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk

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