E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Food Additives & E-Numbers · 6 specs
Direct Answer
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.
Source: Codex Standard 192-1995 / EFSA ANS Panel (2016) / FCC Food Chemicals Codex · Last reviewed Aug 28, 2026
Specs
| 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) |
| Acceptable Daily Intake (ADI) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
| 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 |
Chocolate Rheology & Cocoa Butter Fat-Saving Economics
In chocolate conching, adding just 0.3% to 0.5% lecithin lowers molten chocolate yield stress and plastic viscosity dramatically. The hydrophilic choline head groups adsorb onto sugar crystals while the hydrophobic fatty acid tails face outward into the cocoa butter continuous phase, reducing the need for expensive cocoa butter by 3% to 5%.
Instant Powder Wetting & Anti-Spatter in Margarine
- Instantizing Powders: Coating milk, whey, or cocoa powder particles with 0.5% lecithin allows instant dispersion in cold water without clump formation.
- Margarine Frying Anti-Spatter: In hot frying pans, lecithin prevents water droplets in margarine from violently coalescing into steam explosions, promoting fine micro-foaming instead.