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E322EmulsifierLow concern
Lecithin
In plain words
The short version
A natural phospholipid mixture used as an emulsifier in chocolate, baked goods, and dressings.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
GRAS status. No ADI specified — considered safe at normal use levels. Soy lecithin contains negligible soy protein but may carry a small allergy risk for highly sensitive individuals.
The detail
First isolated from egg yolk in 1845 by Maurice Gobley, who named it from the Greek lekithos (egg yolk). Today most commercial lecithin is extracted from soybean oil refining, with sunflower and rapeseed sources growing in popularity.
Essential in chocolate manufacture (improves flow and reduces cocoa butter use), margarine, salad dressings, instant powdered foods, and bakery products. Typical use 0.1% to 1%.
Viscous amber liquid or waxy solid. Amphiphilic — contains both polar and nonpolar regions, allowing it to bridge water and fat phases.
Permitted worldwide as a food additive and dietary supplement. No quantitative restrictions in most jurisdictions.
Sources
- EFSA — Re-evaluation of lecithins (E 322) as a food additive (2017) — European Food Safety Authority (EFSA Journal 2017;15(4):4742), 2017. No numerical ADI needed; no safety concern
- JECFA — Lecithin (INS 322(i)), evaluation 1973 — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1973. JECFA ADI 'not limited'
- 21 CFR 184.1400 — Lecithin (GRAS affirmed) — US eCFR (Office of the Federal Register), 2026. US GRAS-affirmed direct food substance
- Regulation (EC) No 1333/2008 on food additives, Annex II — consolidated text of 18.08.2026 — Publications Office of the European Union, 2026. EU authorisation, mostly at quantum satis
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.