Origin
Chemically speaking, E 322 belongs to the so-called phospholipids, which are fat-like substances. For the food industry, lecithin is primarily obtained from soybeans. Often, these soybeans come from genetically modified plants.
Usage
For the use of lecithin as an antioxidant, there are no approval restrictions except in infant nutrition where E 322 may only be used as an additive in certain limited amounts. Moreover, E 322 is also approved for use in organic products. E 322 can prevent food from becoming rancid. Generally, lecithin is frequently found in the following products: mayonnaise, margarine, chocolate, instant products such as coffee or cocoa, and confectionery.
Risks
So far, there are no indications of negative effects on human organisms from using lecithin as an antioxidant additive in food. E 322 is considered completely harmless.