Ammonium Phosphatides
The short version
A soy- or rapeseed-derived emulsifier — the standard partner to PGPR in mass-market chocolate.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
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.
How it's used
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.
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.
Physical & chemical properties
Pale yellow to amber viscous liquid. Lipid-soluble; disperses in oils. Slight characteristic odor.
Regulation worldwide
Permitted in the EU and most markets. Not approved in the US (where chocolate emulsifier choice defaults to lecithin or PGPR).
Educational information only. Not medical or dietary advice.