E322 LECITHINS (EGG AND SOYA)
Lecithin is a food additive that has a dual function: antioxidant and emulsifier. Emulsifiers are substances that have the peculiarity of being both water-soluble and fat-soluble at the same time; due to this characteristic they are used in numerous preparations, where they ensure that two non-miscible substances, such as water and oil, remain in emulsion.
Lecithin is a substance that can have either plant or animal origin, as it is part of the cell wall of cells. Lecithin used industrially is isolated (essentially) from soy or egg yolk. The chemical composition of the lecithin derived from these two sources is however quite different, and this determines the different applications.
Lecithin, therefore, is mainly contained in soy, the seeds of other legumes, corn, peanuts and eggs.
Due to its multiple characteristics, lecithin can be contained in dessert mixes, small packaged cakes, instant yogurt creams, sugared almonds, chocolate, light margarine, chocolate cake coating, etc.
Currently, lecithin is a widely used and considered harmless product; there are no known negative side effects, because it is degraded and used by the human organism.
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