Lecithin

E number E322INS 322(i)CAS 8002-43-5

Listed as an emulsifier by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · antioxidants (US, Codex) · lubricants and release agents (CA, US) · preservatives (CA) · thickeners (CA) · stabilisers (CA) · humectants (US) · anticaking agents (US) · flour treatment agents (Codex) · nutrient supplements (US) · texturisers (US) · surface-active agents (US)

Lecithin is a widely used emulsifier found in chocolate, margarine, baked goods and infant formula. In chocolate it lowers viscosity, reducing the amount of cocoa butter needed.

Where it is and isn’t permitted

Status of Lecithin by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

56 food categories

highest permitted level 15,000 mg/L

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.1 Infant formula products — 5,000 mg/LApplies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.2 Foods for infants — 15,000 mg/kg
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 55 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 5,000 mg/kg

21 permitted uses

Show every permitted use
  • In: Bread. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(a)
  • In: Calorie-reduced margarine. Purpose: Emulsifying agent. Limit: 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(b)
  • In: Chocolate products as defined in Volume 4 of the Food Compositional Standards Document; Cocoa products as defined in Volume 4 of the Food Compositional Standards Document. Purpose: Emulsifying agent. Limit: If used singly, the amount not to exceed 1.0%. If used in any combination with other emulsifying agents, the total combined amount not to exceed 1.5%, provided that the amount of lecithin does not exceed 1.0%. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(c)
  • In: Cream; (Naming the flavour) milk; (Naming the flavour) partly skimmed milk; (Naming the flavour) partly skimmed milk with added milk solids; (Naming the flavour) skim milk; (Naming the flavour) skim milk with added milk solids. Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(d)
  • In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(d.1)
  • In: Human milk fortifier. Purpose: Emulsifying agent. Limit: 3,000 ppm in the human milk as consumed, containing the human milk fortifier. Amendment notices: NOM/ADM-0164. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(e)
  • In: Ice cream mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm of the ice cream. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(f)
  • In: Ice milk mix. Purpose: Emulsifying agent. Limit: If used singly, the amount not to exceed 5,000 ppm of the ice milk. If used in any combination with other emulsifying agents, the total combined amount not to exceed 5,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(g)
  • In: Infant formula. Purpose: Emulsifying agent. Limit: 3,000 ppm in the infant formula as consumed. Amendment notices: NOM/ADM-0044. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(h)
  • In: Margarine. Purpose: Emulsifying agent. Limit: 2,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(i)
  • In: Milk powder. Purpose: Emulsifying agent. Limit: 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(j)
  • In: Mustard pickles; Relishes. Purpose: Thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(k)
  • In: Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: 2,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(l)
  • In: Sherbet. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 7,500 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(m)
  • In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item L.3(n)
  • In: Foods that come into contact with surfaces treated with lecithin. Purpose: Release agent. Limit: Good Manufacturing Practice. To be used on surfaces that come into contact with food. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item L.4(a)
  • In: Infant cereal products. Purpose: Release agent. Limit: 1.75% in the product as consumed. — Health Canada, List of Permitted Food Additives with Other Purposes of Use (List 8), item L.4(b)
  • In: (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour. Purpose: Preservative. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Preservatives (List 11), item L.1(a)
  • In: Fats and oils, except milk fat, olive oil and suet; Lard; Mono- and diglycerides; Shortening. Purpose: Preservative. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Preservatives (List 11), item L.1(b)
  • In: Infant cereal products. Purpose: Preservative. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Preservatives (List 11), item L.1(c)
  • In: Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations) or poultry meat or poultry meat by-product. Purpose: Preservative. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item L.1(d)
Health Canadaand 20 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

80 food categories

highest permitted level 30,000 mg/l

Show every food category
  • 1.10 Milk-based drinks and similar products intended for young children* — 10,000 mg/lAuthorised under E 322, Lecithins. ML = 10000 mg/l.
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.5 dehydrated milk as defined by directive 2001/114/ec — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 1.6.3 other creams — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Authorised under E 322, Lecithins. Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.1.2 salt substitutes — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.1 foods for infants and young childrenAuthorised under E 322, Lecithins. For uses in nutrient preparations under the condition that the maximum level in foods mentioned in Part E, points 01.10 and 13.1, of Annex II is not exceeded.
  • 13.1.1 infant formulae as defined by Regulation (EU) No 609/2013 — 1,000 mg/kgAuthorised under E 322, Lecithins. ML = 1000 mg/kg. Note 14: If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.2 follow-on formulae as defined by by Regulation (EU) No 609/2013 — 1,000 mg/kgAuthorised under E 322, Lecithins. ML = 1000 mg/kg. Note 14: If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — 10,000 mg/kgAuthorised under E 322, Lecithins. ML = 10000 mg/kg. only biscuits and rusks, cereal-based foods, baby foods.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made wineAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Authorised under E 322, Lecithins. Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Authorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Authorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. Including dry pasta.
  • 2.1 fats and oils essentially free from water (excluding anhydrous milk fat) — 30,000 mg/kgAuthorised under E 322, Lecithins. ML = 30000 mg/kg. except virgin oils and olive oils.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5.4 nut butters and nut spreads — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.1 Fresh pasta — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 6.4.2 Dry pasta — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.3 Fresh pre-cooked pasta — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 6.4.4 Potato GnocchiAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 7.1.2 Pain courant français; Friss búzakenyér, Fehér és Félbarna kenyerek — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 7.2 Fine bakery wares — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.1 Non-heat-treated processed meat — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roeAuthorised under E 322, Lecithins. Permitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008, Annex IIand 79 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

77 food categories

highest permitted level 30,000 mg/kg or mg/l

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 1.5 Dehydrated milk as defined by Directive 2001/114/EC — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 1.6.3 Other creams — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. except mozzarella.
  • 1.7.5 Processed cheese — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 10.2 Processed eggs and egg products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 11.2 Other sugars and syrups — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.1.2 Salt substitutes — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.2.2 Seasonings and condiments — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.4 Mustard — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.5 Soups and broths — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.6 Sauces — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.8 Yeast and yeast products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 13.1.1 Infant formulae as defined by Commission Directive 2006/141/EC — 1,000 mg/kg or mg/lAuthorised under E 322, Lecithins. ML = 1000. Note (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.2 Follow-on formulae as defined by Directive 2006/141/EC — 1,000 mg/kg or mg/lAuthorised under E 322, Lecithins. ML = 1000. Note (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — 10,000 mg/kg or mg/lAuthorised under E 322, Lecithins. ML = 10000. only biscuits and rusks, cereal-based foods, baby foods.
  • 13.1.4 Other foods for young children — 10,000 mg/kg or mg/lAuthorised under E 322, Lecithins. ML = 10000. Note (14): If more than one of the substances E 322, E 471, E 472c and E 473 are added to a foodstuff, the maximum level established for that foodstuff for each of those substances is lowered with that relative part as is present of the other substances together in that foodstuff.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. including dry pasta.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured drinks — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 Other — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perry — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made wine — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 Mead — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised wines — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 15.2 Processed nuts — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 2.1 Fats and oils essentially free from water (excluding anhydrous milkfat) — 30,000 mg/kg or mg/lAuthorised under E 322, Lecithins. ML = 30000. except virgin oils and olive oils.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 2.3 Vegetable oil pan spray — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 3 Edible ices — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 4.2.1 Dried fruit and vegetables — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 4.2.6 Processed potato products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 Chewing gum — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 6.2.2 Starches — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 6.3 Breakfast cereals — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 6.4.1 Fresh pasta — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 6.4.2 Dry pasta — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC.
  • 6.4.3 Fresh pre-cooked pasta — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 6.4.4 Potato gnocchi — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 6.5 Noodles — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 6.6 Batters — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 6.7 Pre-cooked or processed cereals — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 7.1 Bread and rolls — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2.
  • 7.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 7.1.2 Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek — quantum satisAuthorised under E 322, Lecithins. quantum satis.
  • 7.2 Fine bakery wares — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 8.3.1 Non-heat-treated meat products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 8.3.2 Heat-treated meat products — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis.
  • 9.3 Fish roe — quantum satisAuthorised under E 322, Lecithins. Permitted as a member of Group I. quantum satis. only processed fish roe.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 76 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 레시틴 (“Lecithin”, the English the Code prints beside it). Main use (주용도) of 레시틴: 유화제, 산화방지제. Standard for use (사용기준) of 레시틴: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1400retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

32 food categories

highest permitted level 5,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — GMP
    • Note 410 Excluding lactose reduced milks.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
  • 01.8.2 Dried whey and whey products, excluding whey cheeses — GMP
    • Note XS331 Excluding products conforming to the Standard for Dairy Permeate Powders (CXS 331-2017).
  • 02.1.1 Butter oil, anhydrous milkfat, ghee — GMP
    • Note 507 For use in products conforming to the Standard for Edible fats and Oils Not Covered by Individual Standards (CXS 19-1981).
  • 02.1.2 Vegetable oils and fats — GMP
    • Note 511 Excluding virgin and cold pressed oils in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999).
    • Note 519 For use in products conforming to the Standard for Edible Fats and Oils not Covered by Individual Standards (CXS 19-1981) and the Standard for Named Vegetable Oils (CXS 210-1999) as an antioxidant only.
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
  • 02.1.3 Lard, tallow, fish oil, and other animal fats — GMP
  • 04.1.1.2 Surface-treated fresh fruit — GMP
    • Note 454 For use in waxes, coatings or glazes where these surface treatments are allowed for application to the surface of fresh fruit.
  • 04.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — GMP
    • Note 455 For use as a glaze where such surface treatment is allowed for application to the surface of fresh vegetables, seaweeds or nuts and seeds.
    • Note 456 For use in waxes, coatings or glazes where these surface treatments are allowed for the application to the surface of fresh vegetables, seaweeds, or nuts and seeds.
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 06.2.1 Flours — GMP
    • Note 25 For use at GMP in full fat soy flour only.
    • Note 28 Except for use in wheat flour conforming to the standard for Wheat Flour (CODEX STAN 152-1985) at 2 000 mg/kg.
    • Note 170 Except for use in products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011) as a flour treatment agent.
  • 06.4.1 Fresh pastas and noodles and like products — GMP
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 326 For use in fresh meat, poultry and game products only.
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.1.2 Fresh molluscs, crustaceans, and echinoderms — GMP
    • Note 390 For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 392 For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 63 For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.2.4.1 Cooked fish and fish products — GMP
    • Note 241 For use in surimi products only.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 300 For use in salted squid only.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 10.2.1 Liquid egg products — GMP
  • 10.2.2 Frozen egg products — GMP
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
    • Note 258 Excluding maple syrup.
  • 12.1.2 Salt substitutes — GMP
  • 13.1.1 Infant formulae — 5,000 mg/kg
    • Note 585 If Lecithin (INS 322(i)) is used in combination with Mono-and diglycerides of fatty acids (INS 471) the sum of the proportions of these substances in the food should not be more than 1. The sum of the proportions is calculated as: Sum of proportions = (Concentration of INS 322(i) / Maximum Use Level of INS 322(i)) + (Concentration of INS 471 / Maximum Use Level of INS 471).
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.1.2 Follow-up formulae — 5,000 mg/kg
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.1.3 Formulae for special medical purposes for infants — 5,000 mg/kg
    • Note 585 If Lecithin (INS 322(i)) is used in combination with Mono-and diglycerides of fatty acids (INS 471) the sum of the proportions of these substances in the food should not be more than 1. The sum of the proportions is calculated as: Sum of proportions = (Concentration of INS 322(i) / Maximum Use Level of INS 322(i)) + (Concentration of INS 471 / Maximum Use Level of INS 471).
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.2 Complementary foods for infants and young children — 5,000 mg/kg
    • Note 271 For use in products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981).
    • Note 274 For use at 15 000 mg/kg in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981).
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 322(i)and 32 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand5,000 mg/kg – 15,000 mg/kg2 numeric limit, 54 GMP
Canada2,000 mg/kg – 5,000 mg/kg4 numeric limit, 10 GMP, 7 no quantity stated
European Union1,000 mg/kg – 30,000 mg/kg5 numeric limit, 46 several limits, 6 quantum satis, 23 no quantity stated
Great Britain1,000 mg/kg – 30,000 mg/kg5 numeric limit, 72 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius5,000 mg/kg4 numeric limit, 29 GMP

What it is made from

Extracted from soya beans, sunflower seeds or rapeseed, and historically from egg yolk, which is where the name comes from. Soy and sunflower are the usual commercial sources today, but the listing covers egg-derived lecithin too, so the source matters to both an allergy and a vegan diet and is not always stated.

  • Vegan status depends on the source
  • Vegetarian

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

Allergen labelling

  • May be from eggs. Can be extracted from egg yolk, though soybean, sunflower and rapeseed are the usual sources.
  • May be from soybeans. Most often extracted from soybean oil; also from sunflower, rapeseed or egg yolk.

The EU’s list of allergens an ingredients list must emphasise is Regulation (EU) No 1169/2011, Annex II (consolidated text of 1 April 2025). Whether a product must declare one depends on what its additive was actually made from, which the label may not show; see the allergen origin index.

CAS registry number
8002-43-5

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 60 %no less than 60 %
Loss on dryingno more than 2 %no more than 2 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 322 Lecithins

Lecithins are mixtures or fractions of phosphatides obtained by physical procedures from animal or vegetable foodstuffs; they also include hydrolysed products obtained through the use of harmless and appropriate enzymes. The final product must not show any signs of residual enzyme activity The lecithins may be slightly bleached in aqueous medium by means of hydrogen peroxide. This oxidation must not chemically modify the lecithin phosphatides

Synonyms: Phosphatides; Phospholipids

Assay, identification and purity criteria

Description and assay

Einecs
232-307-2
Assay
Lecithins: not less than 60,0 % of substances insoluble in acetone Hydrolysed lecithins: not less than 56,0 % of substances insoluble in acetone
Description
Lecithins: brown liquid or viscous semi-liquid or powder Hydrolysed lecithins: light brown to brown viscous liquid or paste

Identification

Test for choline
Passes test
Test for phosphorus
Passes test
Test for fatty acids
Passes test
Test for hydrolysed lecithin
To a 800 ml beaker add 500 ml of water (30-35 °C). Then slowly add 50 ml of the sample with constant stirring. Hydrolysed lecithin will form a homogeneous emulsion. Non-hydrolysed lecithin will form a distinct mass of about 50 g

Purity criteria

Loss on drying
Not more than 2,0 % (105 °C, 1 hour)
Toluene-insoluble matter
Not more than 0,3 %
Acid value
Lecithins: not more than 35 mg of potassium hydroxide per gram Hydrolysed lecithins: not more than 45 mg of potassium hydroxide per gram
Peroxide value
Equal to or less than 10
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 322

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 322(i) Lecithin

Usually prepared from oil-bearing seeds used for food, especially soybeans; may also be prepared from animal sources; a complex mixture of acetone-insoluble phosphatides which consists chiefly of phosphatidyl-choline, phosphatidyl- ethanolamine, and phosphatidyl-inositol, combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates; refined grades may contain any of these components in varying proportions and combinations depending on the type of fractionation used; its oil-free forms, the preponderance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing all or certain fractions of the total phosphatide complex.

Synonyms: Phosphatides, phospholipids; INS No. 322(i) Phosphatides; Phospholipids

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 41st JECFA (1993), published in FNP 52 Add 2 (1993) superseding specifications prepared at the 30th JECFA (1986), published in FNP 37 (1986) and FNP 52 (1992). Metals and arsenic specifications revised at the 61st JECFA (2003). An ADI not limited' was established at the 17th JECFA (1973)
C.A.S. number
8002-43-5
Assay
Not less than 60% of acetone-insoluble matter (phosphatides)
DESCRIPTION
Consistency of both natural grades and refined grades may vary from plastic to fluid, depending upon free fatty acid and oil content, and upon the presence or absence of other diluents; from light yellow to brown, depending on the source, on crop variations, and on whether it is bleached or unbleached; odourless or has a characteristic, slight nut-like odour. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavour characteristics.
FUNCTIONAL USES
Emulsifier, antioxidant
METHOD OF ASSAY
Purification of phosphatides Wash about 10 g of the sample 3 times well with each 100 ml of acetone. The insoluble residue (phosphatides) is used. Residues (phosphatides) obtained from assays carried out previously can also be used. Dissolve 5 g of these phosphatides in 10 ml of petroleum ether, and add 25 ml of acetone to the solution. Transfer approximately equal portions of the precipitate to each of two 40-ml centrifuge tubes using additional portions of acetone to facilitate the transfer. Stir thoroughly, dilute to 40 ml with acetone, stir again, chill for 15 min in an ice bath, stir again, and then centrifuge for 5 min. Decant the acetone, stir, chill, centrifuge, and decant as before. The solids after the second centrifugation require no further purification and may be used for preparing the phosphatide-acetone solution. To saturate about 16 litres of acetone, 5 g of the purified phosphatides are required. Phosphatide acetone solution Add a quantity of purified phosphatides to sufficient acetone, previously cooled to a temperature of about 5 o , to form a saturated solution, and maintain the mixture at this temperature for 2 h., shaking it vigorously at 15-min. intervals. Decant the solution through a rapid filter paper, avoiding the transfer of any undissolved solids to the paper and conducting the filtration under refrigerated conditions (not above 5º). Procedure If lecithin is plastic or semisolid, soften a portion of the sample by warming it in a water bath at a temperature not exceeding 60 o and then mixing it thoroughly. Transfer about 2 g of a well-mixed sample, accurately weighed, into a previously tared 40-ml centrifuge tube, containing a glass stirring rod, and add 15 ml of Phosphatide-Acetone Solution from a buret. Warm the mixture in a water bath until the lecithin melts, but avoid evaporation of the acetone. Stir until the sample is completely disintegrated and dispersed, and then transfer the tube into an ice bath, chill for 5 min, remove from the ice bath, and add about one half of the required volume of Phosphatide-Acetone Solution, previously chilled for 5 min in an ice bath. Stir the mixture to complete dispersion of the sample, dilute to 40 ml with chilled Phosphatide-Acetone Solution (5 o ), again stir, and return the tube and contents to the ice bath for 15 min. At the end of the 15-min chilling period, stir again while still in the ice bath, remove the stirring rod, temporarily supporting it in a vertical upside-down position, and centrifuge the mixture immediately at about 2000 rpm for 5 min. Decant the supernatant liquid from the centrifuge tube, crush the centrifuged solids with the same stirring rod previously used, and refill the tube to the 40-ml mark with chilled (5 o ) Phosphatide-Acetone Solution and repeat the chilling, stirring, centrifugation, and decantation procedure previously followed. After the second centrifugation and decantation of the supernatant acetone, again crush the solids with the assigned stirring rod, and place the tube and its contents in a horizontal position at room temperature until the excess acetone has evaporated. Mix the residue again, dry the centrifuge tube and its contents at 105 o for 45 min in a forced-draft oven, cool, and weigh. Calculate the percentage of acetone-insoluble matter by the formula (100R/S) - B, in which R is the weight of residue, S is the weight of the sample, and B is the percentage of toluene-insoluble matter (see TESTS).

Identification

Solubility (Vol. 4)
Only partially soluble in water; readily hydrates to form emulsions; oil-free phosphatides are soluble in fatty acids, but practically insoluble in fixed oils
Test for phosphorus
Ignite 1 g of the sample with 2 g of anhydrous sodium carbonate. Cool and dissolve the residue in 5 ml of water and 5 ml of nitric acid. Add 5 ml of ammonium molybdate TS and heat to boiling. A yellow precipitate is obtained.
Test for choline
To 0.5 g of the sample, add 5 ml of diluted hydrochloric acid (1+1), heat in a water bath for 2 h, and filter. Use this solution as the test solution. Perform Paper Chromatography with 10 μl of the test solution, using choline chloride solution (1+200) as the control solution and n-butanol-water-acetic acid mixture (4:2:1) as the developing solvent. A red-orange spot corresponding to the spot obtained from the control solution is observed. For the filter paper, use a No. 2 filter paper for chromatography. Stop the development when the developing solvent rises about 25 cm, air-dry, spray with Dragendorff TS to develop a colour, and observe in daylight.
Test for fatty acids
Reflux 1 g of the sample for 1 h with 25 ml of 0.5 N ethanolic potassium hydroxide. When cooled to 0 o , a precipitate of potassium soap is obtained.
Test for hydrolysis
To a 800 ml beaker add 500 ml of water (30-35 o ). Then slowly add 50 ml of the sample with constant stirring. Hydrolyzed lecithin will form a homogeneous emulsion. Non-hydrolyzed lecithin will form a distinct mass of about 50 g.

Purity criteria

Loss on drying (Vol. 4)
Not more than 2% (105º, 1 h)
Acid value
Not more than 36 See description under TESTS
Peroxide value
Not more than 10 See description under TESTS
Toluene-insoluble matter
Not more than 0.3% See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Acid value
Weigh accurately about 2 g of the well-mixed sample into a 250-ml Erlenmeyer flask. Dissolve in 50 ml of petroleum ether by shaking gently. Then add 50 ml of ethanol, previously neutralized to phenolphthalein with 0.1 N sodium hydroxide, and shake to mix. Add 4 drops of phenolphthalein TS and titrate while shaking with 0.1 N sodium hydroxide until the pink colour persists for 5 sec.
Peroxide value
Reagents - Acetic acid-chloroform solution: Mix 3 volumes of acetic acid with 2 volumes of chloroform. - Potassium iodide solution, saturated: Dissolve excess potassium iodide in freshly boiled water. Excess solid must remain. Store in the dark. Test daily by adding 0.5 ml to 30 ml of the acetic acid-chloroform solution, then add 2 drops of starch TS. If the solution turns blue, requiring more than 1 drop of 0.1 N sodium thiosulfate to discharge the colour, prepare a fresh solution. Procedure Weigh accurately about 5 g of the sample into a 250-ml Erlenmeyer flask. Add 30 ml of the acetic acid-chloroform solution and swirl to dissolve. Add 0.5 ml of the saturated potassium iodide solution, allow to stand with occasional shaking for 1 min, and add 30 ml of water. Slowly titrate with 0.01 N sodium thiosulfate with vigorous shaking until the yellow colour is almost gone. Add about 0.5 ml of starch TS, and continue the titration, shaking vigorously to release all the iodine from the chloroform layer, until the blue colour disappears. Perform a blank determination and make any necessary correction. where S = ml of N sodium thiosulfate N = normality of sodium thiosulfate W = weight of the sample (g)
Toluene-insoluble matter
Weigh 10 g of the well-mixed sample into a 250-ml flask. Add 100 ml of toluene and shake until dissolved. Filter through a tared filter funnel G3 or equivalent with a porosity of 16-40 μm. Wash the flask with 25-ml portions of toluene and pour the washings through the funnel. Place the funnel in a forced-draft oven and dry at 105 o for 1 h. Weigh dried funnel and subtract tare to determine weight of toluene insoluble residue:

FAO JECFA Monograph 4 (2007)

INS 322(ii) Lecithin, Partially Hydrolyzed

Prepared by partial hydrolysis of lecithin by the use of a suitable lipase. When the desired degree of hydrolysis is attained, the product is heated in order to inactivate the residual enzyme.

Synonyms: Phosphatides, phospholipids; INS No. 322(ii) Phosphatides; Phospholipids

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 37th JECFA (1990), published in FNP 52 (1992) superseding specifications prepared at the 30th JECFA (1986), published in FNP 37 (1986). Metals and arsenic specifications revised at the 55th JECFA (2000). An ADI 'not limited' was established at the 17th JECFA (1973)
C.A.S. number
8002-43-5
Assay
Not less than 56% of acetone-insoluble matter (phosphatides)
DESCRIPTION
Consistency may vary from plastic to fluid, depending upon free fatty acid and oil content, and upon the presence or absence of other diluents. Its colour varies from light yellow to brown, depending on the source, on crop variations, and on whether it is bleached or unbleached; odourless or has a characteristic, slight nutlike odour. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavour characteristics.
FUNCTIONAL USES
Emulsifier, antioxidant synergist
METHOD OF ASSAY
Purification of phosphatides Wash about 10 g of the sample 3 times well with each 100 ml of acetone. The insoluble residue (phosphatides) is used. Residues (phosphatides) obtained from assays carried out previously can also be used. Dissolve 5 g of these phosphatides in 10 ml of petroleum ether, and add 25 ml of acetone to the solution. Transfer approximately equal portions of the precipitate to each of two 40-ml centrifuge tubes using additional portions of acetone to facilitate the transfer. Stir thoroughly, dilute to 40 ml with acetone, stir again, chill for 15 min in an ice bath, stir again, and then centrifuge for 5 min. Decant the acetone, stir, chill, centrifuge, and decant as before. The solids after the second centrifugation require no further purification and may be used for preparing the phosphatide-acetone solution. To saturate about 16 litres of acetone, 5 g of the purified phosphatides are required. Phosphatide acetone solution Add a quantity of purified phosphatides to sufficient acetone, previously cooled to a temperature of about 5 o , to form a saturated solution, and maintain the mixture at this temperature for 2 h., shaking it vigorously at 15-min. intervals. Decant the solution through a rapid filter paper, avoiding the transfer of any undissolved solids to the paper and conducting the filtration under refrigerated conditions (not above 5º). Procedure If lecithin is plastic or semisolid, soften a portion of the sample by warming it in a water bath at a temperature not exceeding 60 o and then mixing it thoroughly. Transfer about 2 g of a well-mixed sample, accurately weighed, into a previously tared 40-ml centrifuge tube, containing a glass stirring rod, and add 15 ml of Phosphatide-Acetone Solution from a buret. Warm the mixture in a water bath until the lecithin melts, but avoid evaporation of the acetone. Stir until the sample is completely disintegrated and dispersed, and then transfer the tube into an ice bath, chill for 5 min, remove from the ice bath, and add about one half of the required volume of Phosphatide-Acetone Solution, previously chilled for 5 min in an ice bath. Stir the mixture to complete dispersion of the sample, dilute to 40 ml with chilled Phosphatide-Acetone Solution (5 o ), again stir, and return the tube and contents to the ice bath for 15 min. At the end of the 15-min chilling period, stir again while still in the ice bath, remove the stirring rod, temporarily supporting it in a vertical upside-down position, and centrifuge the mixture immediately at about 2000 rpm for 5 min. Decant the supernatant liquid from the centrifuge tube, crush the centrifuged solids with the same stirring rod previously used, and refill the tube to the 40-ml mark with chilled (5 o ) Phosphatide-Acetone Solution and repeat the chilling, stirring, centrifugation, and decantation procedure previously followed. After the second centrifugation and decantation of the supernatant acetone, again crush the solids with the assigned stirring rod, and place the tube and its contents in a horizontal position at room temperature until the excess acetone has evaporated. Mix the residue again, dry the centrifuge tube and its contents at 105 o for 45 min in a forced-draft oven, cool, and weigh. Calculate the percentage of acetone-insoluble matter by the formula (100R/S) - B, in which R is the weight of residue, S is the weight of the sample, and B is the percentage of toluene-insoluble matter (see TESTS).

Identification

Solubility (Vol. 4)
Only partially soluble in water, but readily hydrates to form emulsions; the oil-free phosphatides are soluble in fatty acids, but are practically insoluble in fixed oils.
Test for phosphorus
Ignite 1 g of the sample with 2 g of anhydrous sodium carbonate. Cool and dissolve the residue in 5 ml of water and 5 ml of nitric acid. Add 5 ml of ammonium molybdate TS and heat to boiling. A yellow precipitate is obtained.
Test for choline
To 0.5 g of the sample, add 5 ml of diluted hydrochloric acid (1+1), heat in a water bath for 2 h, and filter. Use this solution as the test solution. Perform Paper Chromatography with 10 μl of the test solution, using choline chloride solution (1+200) as the control solution and n-butanol-water-acetic acid mixture (4:2:1) as the developing solvent. A red-orange spot corresponding to the spot obtained from the control solution is observed. For the filter paper, use a No. 2 filter paper for chromatography. Stop the development when the developing solvent rises about 25 cm, air-dry, spray with Dragendorff TS to develop a colour, and observe in daylight.
Test for fatty acids
Reflux 1 g of the sample for 1 h with 25 ml of 0.5 N ethanolic potassium hydroxide. When cooled to 0 o , a precipitate of potassium soap is obtained.
Test for hydrolysis
To a 800 ml beaker add 500 ml of water (30-35 o ). Then slowly add 50 ml of the sample with constant stirring. Hydrolyzed lecithin will form a homogeneous emulsion. Non-hydrolyzed lecithin will form a distinct mass of about 50 g.

Purity criteria

Loss on drying (Vol. 4)
Not more than 2% (105º, 1 h)
Acid value
Not more than 45 See description under TESTS
Peroxide value
Not more than 10 See description under TESTS
Toluene-insoluble matter
Not more than 0.3% See description under TESTS
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Test: Acid value
Weigh accurately about 2 g of the well-mixed sample into a 250-ml Erlenmeyer flask. Dissolve in 50 ml of petroleum ether by shaking gently. Then add 50 ml of ethanol, previously neutralized to phenolphthalein with 0.1 N sodium hydroxide, and shake to mix. Add 4 drops of phenolphthalein TS and titrate while shaking with 0.1 N sodium hydroxide until the pink colour persists for 5 sec.
Test: Peroxide value
Reagents - Acetic acid-chloroform solution: Mix 3 volumes of acetic acid with 2 volumes of chloroform. - Potassium iodide solution, saturated: Dissolve excess potassium iodide in freshly boiled water. Excess solid must remain. Store in the dark. Test daily by adding 0.5 ml to 30 ml of the acetic acid-chloroform solution, then add 2 drops of starch TS. If the solution turns blue, requiring more than 1 drop of 0.1 N sodium thiosulfate to discharge the colour, prepare a fresh solution. Procedure Weigh accurately about 5 g of the sample into a 250-ml Erlenmeyer flask. Add 30 ml of the acetic acid-chloroform solution and swirl to dissolve. Add 0.5 ml of the saturated potassium iodide solution, allow to stand with occasional shaking for 1 min, and add 30 ml of water. Slowly titrate with 0.01 N sodium thiosulfate with vigorous shaking until the yellow colour is almost gone. Add about 0.5 ml of starch TS, and continue the titration, shaking vigorously to release all the iodine from the chloroform layer, until the blue colour disappears. Perform a blank determination and make any necessary correction. where S = ml of N sodium thiosulfate N = normality of sodium thiosulfate W = weight of the sample (g)
Test: Toluene-insoluble matter
Weigh 10 g of the well-mixed sample into a 250-ml flask. Add 100 ml of toluene and shake until dissolved. Filter through a tared filter funnel G3 or equivalent with a porosity of 16-40 μm. Wash the flask with 25-ml portions of toluene and pour the washings through the funnel. Place the funnel in a forced-draft oven and dry at 105 o for 1 h. Weigh dried funnel and subtract tare to determine weight of toluene insoluble residue:

FAO JECFA Monograph 4 (2007)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesColours and fat-soluble antioxidantsquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 1: Carriers in food additivesGlazing agents for cassavasquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 1: Carriers in food additivesGlazing agents for fruitquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A
Annex III, Part 5, Section B: Food additives added in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrients (food category: Foods for infants and young children, and foods mentioned in Part E, point 01.10, of Annex II)For uses in nutrient preparations under the condition that the maximum level in foods mentioned in Part E, points 01.10 and 13.1, of Annex II is not exceededRegulation (EC) No 1333/2008, Annex III, Part 5, Section B

Every name it appears under

27 recorded names. A label may use any of them.

E number

  • E322

INS number

  • 322(i)

CAS registry number

  • 8002-43-5

As it appears in regulation

  • Lecithin
  • Lecithins

Other names

  • E 322
  • LECITHIN
  • Lecithins
  • Phosphatides
  • Phospholipids

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2020

    In a follow-up covering infants below 16 weeks, the FAF Panel concluded that lecithins (E 322) in infant formula and special medical foods do not raise safety concerns up to the maximum permitted level, having compared choline levels with those in human milk. It considered it feasible to amend the specifications for toxic elements and add limits for cadmium and microbiological criteria.

    Source document

  2. EFSA 2017

    The ANS Panel concluded that no numerical ADI is needed for lecithins (E 322) and that there is no safety concern for the general population over one year of age at the refined exposure assessment, including for choline released from lecithins. It reached the same conclusion for infants from 12 weeks and for infants and young children consuming foods for special medical purposes.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 322?
E 322 is Lecithin. Lecithin is a widely used emulsifier found in chocolate, margarine, baked goods and infant formula. In chocolate it lowers viscosity, reducing the amount of cocoa butter needed.
What is Lecithin used for in food?
It is listed as an emulsifier — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Lecithin permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Lecithin vegan?
It depends on the source, and a label will not tell you. Lecithin can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Lecithin:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.