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E442EmulsifierLow concern
Ammonium Phosphatides
In plain words
The short version
A soy- or rapeseed-derived emulsifier — the standard partner to PGPR in mass-market chocolate.
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
ADI of 30 mg/kg body weight. Hydrolyzed in digestion to glycerol, fatty acids, phosphoric acid, and ammonia, all normal dietary or metabolic components.
The detail
Manufactured by ammoniating phosphorylated mono- and diglycerides from rapeseed or soybean oil. Developed in the mid-20th century as a chocolate-specific alternative to lecithin with stronger yield-value reduction at low addition levels.
The standard non-lecithin emulsifier in mass-market chocolate bars, compound coatings, and cocoa-based confectionery. Combined with PGPR (E476) to fine-tune flow properties without changing flavor — an industry-standard chocolate emulsifier pair.
Pale yellow to amber viscous liquid. Lipid-soluble; disperses in oils. Slight characteristic odor.
Permitted in the EU and most markets. Not approved in the US (where chocolate emulsifier choice defaults to lecithin or PGPR).
Sources
- EFSA ANS Panel — Re-evaluation of ammonium phosphatides (E 442) as a food additive (2016) — European Food Safety Authority (EFSA Journal 14(11):4597), 2016. safety: ADI of 30 mg/kg bw per day confirmed
- JECFA — Ammonium salts of phosphatidic acid (INS 442), evaluation 1974 — WHO / Joint FAO/WHO Expert Committee on Food Additives, 1974. safety: JECFA ADI 0–30 mg/kg bw; synonym Emulsifier YN
- Regulation (EC) No 1333/2008 on food additives, Annex II (consolidated text of 18.08.2026) — conditions of use for E 442 — EUR-Lex, Publications Office of the European Union, 2026. regulation and usage: EU permits E 442 in cocoa/chocolate products and cocoa-based confectionery
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.