Side-by-Side Comparison
Food Additives & E-Numbers
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
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.
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) | Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) |
|
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 | — |
|
E-Number Code
|
— | E334 |
|
INS / Codex Number
|
— | INS 334 |
|
Functional Class
|
— | Acidity Regulator, Acidulant, Synergist for Antioxidants |
|
Chemical Formula
|
— | C4H6O6 (2,3-dihydroxybutanedioic acid) |
|
Primary Mechanism
|
— | Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda |
|
Common Target Foods
|
— | Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment |
|
Dietary Compliance
|
— | 100% Vegan (Wine by-product), Halal, Kosher |
|
Safety Approval
|
— | EFSA Authorized / FDA GRAS (21 CFR 184.1099) |
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