Origin
Lecithin is a natural substance, though the term substance can be misleading because lecithin refers to a group of chemical compounds also known as phosphatidylcholines. Lecithin is part of the cell membrane in animal and plant organisms and naturally abundant in egg yolk, vegetable oils, and legumes. For industrial use, natural E 322 is primarily obtained from soybeans. Besides natural lecithins, chemically modified lecithins are also included under E 322. These lecithins may have special properties such as heat stability.
Usage
E 322 is generally permitted in food without maximum quantity restrictions. A maximum quantity restriction only exists for its use in infant formula. E 322 can be found in: chocolate products, mayonnaise, margarine, infant formula, cookies and cakes.
Risks
The food additive E 322 is considered completely safe. Lecithin is fully metabolized by the human organism. However, it must be taken into account that lecithin can also be produced from genetically modified organisms.