Home » Emulsifiers » Lecithins (E322)

What is Lecithins (E322)?

Last updated on: 12/28/2025

Sources: WHO, US-FDA, EFSA, FSSAI.

9

/10

Low Concern

Generally safe at authorized levels, long history of stable use, approved by all major regulators.

CTL SAFETY SCORE

A higher score reflects higher confidence in safety; it is based on regulatory approvals, intake limits, and individual sensitivities data.

Lecithin is a naturally occurring fat (phospholipid) used mainly as an emulsifier; it helps oil and water mix smoothly. It is commonly derived from soy, sunflower, egg yolk, or rapeseed and used in Chocolate, baked goods, etc.

Safety Summary

  • It is a naturally occurring, heat-stable emulsifier approved by all major regulatory authorities worldwide.
  • No sensitivity groups identified by the European food safety authority (EFSA).
  • Long history of safe and stable use.
  • No specific average daily intake is provided by EFSA, FDA and WHO (approved under good manufacturing practice).

Who should be cautious?

None identified by EFSA under dietary exposure

Quick Facts

E-Number :

E322

INS Number :

INS-322

Category :

Emulsifier

Sub-category :

Antioxidant ,Flour treatment agent

Origin :

Naturally occurring (commercially produced)

Used In :

Food

Alternative Names :

322, Phospholipids

Similar Ingredients :

Xanthan gum (E415), Carrageenan (E407)

Common Products

Due to its good emulsification properties, you will find it in the following products:

  • Chocolate,
  • Baked goods,
  • Margarine,
  • Salad dressings,
  • Frozen battered fish,
  • Vegetable oils and fats, etc.

Example of how this ingredient may appear on food labels. Label formats vary by product and country:

Image source: reader submissions

Regulatory Approval.

1. Food and drug administration (fDA – USA)

Status
Usage Limit

Approved (GRAS under Good Manufacturing Practice)

Used in food consistent with Good Manufacturing Practice; no specific numerical limit beyond GMP.

2. European Food Safety authority (eFSA)

Status
Usage Limit

Approved

Not specified (ADI not required). Use is controlled through authorized food categories and maximum permitted levels.

3. Food safety and standardization authority India (FSSAI)

Status
Usage Limit

Approved (subject to specified maximum levels in food categories)

Permitted in defined food categories; category-wise maximum use levels (mg/kg or mg/L) listed in FSSAI schedules (aligned with Codex/Food Regulation limits)

Health concerns

  • EFSA reviewed toxicological, genotoxicity, sub-chronic, chronic, reproductive, and developmental data. The panel did not identify any safety concerns related to the use of lecithins as a food additive at reported use levels.
  • No evidence of genotoxicity or carcinogenicity was identified.
  • Lecithin is well tolerated by the general population.

Conclusions

Lecithin is an emulsifier that is heat-stable, widely used, and accepted by all major regulators. It shows no specific sensitivity to any group when used in regulatory limits.

Q: Did EFSA establish an ADI for lecithins?
A: No. EFSA concluded that a numerical ADI was not required because lecithins do not raise safety concerns at reported use levels.

Q: Are lecithins considered safe according to EFSA?
A: Yes. EFSA concluded that lecithins are safe for the general population when used as authorised food additives.

Q: Does lecithins causes cancer?

A: In its re-evaluation, EFSA reviewed available toxicology data (including long-term/chronic studies and carcinogenicity-related evidence) and concluded that lecithins do not raise a safety concern when used as a food additive at reported use levels. Therefore, EFSA’s assessment does not support lecithins being carcinogenic under authorized use conditions.

References

Food And Drugs Administration (US FDA)

European Food Safety Authority (EFSA)

Food Safety And Standardization India (FSSAI)

WHO, Codex And Others