Lecithin, partially hydrolysed
INS 322(ii)
Used as an antioxidant — Codex also lists it as emulsifier.
Partially hydrolysed lecithin is lecithin that has been enzyme-treated to work better in water, used in drinks, dairy products and instant powders.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted | no numerical limit (good manufacturing practice) | CXS 192-1995 Table Three, INS 322(ii)retrieved 2026-09-07 |
What it is made from
Made by treating lecithin with phospholipase enzymes, which cleave part of the molecule and make it more water-loving. The lecithin itself is usually soy or sunflower derived.
- 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.
Every name it appears under
0 recorded names. A label may use any of them.
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- gsfa retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/lecithin-partially-hydrolysed.json